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Message
Best strategy for BBQ that is being smoked Saturday, but eaten Sunday
Posted on 10/9/14 at 11:02 am
Posted on 10/9/14 at 11:02 am
So I am smoking some shoulder Saturday for the tailgate Sunday. Should I pull it when it comes out of the smoker Saturday, or keep it whole, warm it back up on a grill Sunday and then pull it then?
11
Posted on 10/9/14 at 11:06 am to TreyAnastasio
I would think pull it after you reheated it, but I have no experience with this.
Posted on 10/9/14 at 11:10 am to TreyAnastasio
Pull it cold then reheat it..... in the oven would be fine.
Posted on 10/9/14 at 11:10 am to TreyAnastasio
I smoke and pull, then store overnight. Throw it in the oven for a bit the next day and you're good to go.
Posted on 10/9/14 at 11:12 am to CHEDBALLZ
quote:
I would think pull it after you reheated it, but I have no experience with this.
I worried that heating up the shoulder on a grill would absolutely kill it.
quote:
Pull it cold then reheat it..... in the oven would be fine.
So you are saying I should bring the whole shoulder to the tailgate, pull it, then throw it on the grill to heat up? Wont it be really hard to pull cold?
Posted on 10/9/14 at 11:15 am to TreyAnastasio
Not sure that it really makes a difference.
Posted on 10/9/14 at 11:17 am to TreyAnastasio
I would pull it after you smoke it, then store it in some foil pans to heat up the next day. Maybe sprinkle a bit of water in before heating to keep it moist.
Posted on 10/9/14 at 11:21 am to Mr Fusion
quote:
Posted by Mr FusionI would pull it after you smoke it, then store it in some foil pans to heat up the next day. Maybe sprinkle a bit of water in before heating to keep it moist.
This would work too. Pulling it cold or warm just depends on your time constraints. But I would defenitley put a little water in and maybe a little apple juice too so that it doesnt dry our. Id warm it before I left the house in the oven. Then bring it to the tailgate and if needed put the whole pan on the grill to warm up more.
Posted on 10/9/14 at 11:26 am to TreyAnastasio
Are you saucing it after the pull?
Posted on 10/9/14 at 11:28 am to TreyAnastasio
quote:
So I am smoking some shoulder Saturday for the tailgate Sunday. Should I pull it when it comes out of the smoker Saturday, or keep it whole, warm it back up on a grill Sunday and then pull it then?
smoke it early enough that its done.
wrap in foil, wrap foil in towels
put in igloo
24 hours later it will still burn your fingers when you attempt to pull it. done this many times and this technique never fails.
you're welcome...you dirty hippie.
This post was edited on 10/9/14 at 11:29 am
Posted on 10/9/14 at 11:31 am to CHEDBALLZ
quote:
This would work too. Pulling it cold or warm just depends on your time constraints. But I would defenitley put a little water in and maybe a little apple juice too so that it doesnt dry our. Id warm it before I left the house in the oven. Then bring it to the tailgate and if needed put the whole pan on the grill to warm up more.
Wont be able to warm it before I leave the house. I have to drive the bus down at 6. Dont eat till around 11.
Posted on 10/9/14 at 11:32 am to TreyAnastasio
quote:
Wont be able to warm it before I leave the house. I have to drive the bus down at 6. Dont eat till around 11.
i've already answered you. i expect proper kudos on here after you follow my instructions.
Posted on 10/9/14 at 11:32 am to CAD703X
quote:
Are you saucing it after the pull?
No, wont sauce it till right before we eat.
quote:
smoke it early enough that its done.
wrap in foil, wrap foil in towels
put in igloo
24 hours later it will still burn your fingers when you attempt to pull it. done this many times and this technique never fails.
So if it comes out of the smoker around 8-10 Saturday night, and I follow this method it will still be warm to pull 12 hours later?
quote:
you're welcome...you dirty hippie.
IM WEARING A TIE DAMMIT!
Posted on 10/9/14 at 11:33 am to TreyAnastasio
quote:
So if it comes out of the smoker around 8-10 Saturday night, and I follow this method it will still be warm to pull 12 hours later?
yes. it may not burn your fingers but it will still be plenty hot.
you only doing one?
Posted on 10/9/14 at 11:34 am to CAD703X
quote:
you only doing one?
2 or 3. Depends on how many people we think we will have when I go to the store Saturday.
Posted on 10/9/14 at 11:38 am to TreyAnastasio
I would pull it the night before and get that done. Pack it in the foil pans covered in foil. You could double the pans if need be. Spritz the meat, as suggested with a little water and apple juice. Warm is on the grill and warm your sauce before saucing it.
I'd actually go ahead and sauce it after the pull, myself, and warm it in the sauce. The sauce provides the moisture needed for warming it, Doubling the pans and covering in foil should also keep it from drying out at all.
I'd actually go ahead and sauce it after the pull, myself, and warm it in the sauce. The sauce provides the moisture needed for warming it, Doubling the pans and covering in foil should also keep it from drying out at all.
Posted on 10/9/14 at 12:10 pm to TreyAnastasio
quote:
2 or 3. Depends on how many people we think we will have when I go to the store Saturday.
even better. 2 or 3 butts wrapped tight in foil then wrapped in a couple of towels stuffed together in a small igloo will stay piping hot forever.
eta by not pulling it ahead of time it will naturally stay very hot..particularly toward the center which will be volcano hot even after 12 hours
This post was edited on 10/9/14 at 12:12 pm
Posted on 10/9/14 at 12:22 pm to CAD703X
quote:
I smoke and pull, then store overnight. Throw it in the oven for a bit the next day and you're good to go.
Did this In a bind one time and liked it so much I'll never go back. It really helps when I'm hosting a party to have it already cooked and pulled and all I have to do is reheat. I think it tastes better
Posted on 10/9/14 at 12:55 pm to CAD703X
quote:
24 hours later it will still burn your fingers when you attempt to pull it.
No it won't. You can FTC for 6 hours, maybe 8 hours, not 24 hours. 24 hours and you will easily be in food poisoning temperature range for an extended period.
Realize that the center of a butt never gets over maybe 205, so it is not that hot to begin with and not far off from the 140 danger zone.
This post was edited on 10/9/14 at 12:59 pm
Posted on 10/9/14 at 1:06 pm to NOFOX
quote:
No it won't. You can FTC for 6 hours, maybe 8 hours, not 24 hours.
ok maybe not 24 hours but i've pulled butts off the pit around 5-6am and served at a wedding reception at 7pm that night and when i took them out of the cooler to pull they were hot enough to burn my hands on the foil as i was getting them ready.
eta also wouldn't this depend on how well insulated and full your cooler is? i did something similar on a trip to florida where it took us 12 or so hours and again the pork was extremely hot.
This post was edited on 10/9/14 at 1:08 pm
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