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re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday
Posted on 10/9/14 at 11:32 am to CAD703X
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!
2
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 11:38 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.
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