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re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday
Posted on 10/9/14 at 11:28 am to TreyAnastasio
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
4
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 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 1:40 pm to CAD703X
I just did this for someone this past weekend. Smoked two pork butts and shredded both of them. The one I was taking to someone else I put a little apple cider vinegar over the meat and placed in the oven to warm up. Worked perfectly.
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