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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 11:15 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 11:26 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 1:23 pm to TreyAnastasio
Easier to reheat after pulling it, since there is less density to penetrate.
Pull Saturday and reheat in oven Sunday.
Pull Saturday and reheat in oven Sunday.
Posted on 10/9/14 at 1:38 pm to TreyAnastasio
I do this all the time. Smoke 3 to 4 hours Saturday. That's all you need anyway. Foil and finish in oven overnight at 200 to 215. Place in cooler when you wake. Just make sure to actually turn the oven on and to place the meat in the oven you do turn on. 
Posted on 10/9/14 at 2:24 pm to TreyAnastasio
Sometimes my husband will put the shoulder on the smoker the night before at about 6:00pm, pull it from the smoker about midnight, then finish it in the oven on low for about 6 hours while we sleep. According to some book he read, the pork will only accept the smoke flavor up to a certain temperature. Turns out great every time.
I wouldn't do this in a competition, but might work for your situation.
I wouldn't do this in a competition, but might work for your situation.
Posted on 10/9/14 at 2:47 pm to TreyAnastasio
When it is done, pull it but leave it in chunks as much as possible to keep it from getting mealy. The more you handle it, the more likely it ends up looking like cat food.
On Sunday, finish pulling the meat and heat it up in the oven covered with foil. When you are ready to serve, heat up some sauce over the stove and then mix the warm sauce with the meat for the final touches.
On Sunday, finish pulling the meat and heat it up in the oven covered with foil. When you are ready to serve, heat up some sauce over the stove and then mix the warm sauce with the meat for the final touches.
This post was edited on 10/9/14 at 2:55 pm
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