I have cooked bone in pork shoulder many times before and I am about to do it again but I feel the need to experiment slightly... My plan is to cook the pork shoulder in the oven for 8 hours at 100 degrees celcius (212 degrees faranheit) then transfer it to my smoker, where i shall smoke it for another 8 hours between 90-100 degrees celcius (194-212 degrees faranheit). I'll have internal thermometers etc so i know it will hit the correct temps, i am just wondering if I will end up drying the crap out of it. I can't give a weight on the pork shoulder as I don't have it yet, it will be the entire shoulder though around 4.5 kg maybe
What do people think, good plan or bad plan?
I will be using a temperature probe, I forgot to mention that there would also be a cider bath in the oven and smoker as well. Can't change the order of the cook as I won't be there for the time it spends in the oven (I would have just gone for smoker straight through if I had). Thanks for your advice, I'll let you know how it goes.