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Unread 07-11-2013, 12:23 PM   #23
John Bowen
is Blowin Smoke!

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Join Date: 01-09-13
Location: Tupelo, MS
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This is all really good advice for novices like me to learn from, but one thing I just don't get:

How do you all break it to your family that lunch might actually be dinner, or potentially even breakfast tomorrow? It kind of makes BBQ an operational nightmare!

There has already been good advice given but one thing I do when I am on a tight schedule and the group still wants BBQ – I smoke the butt the day before ( even longer if needed). I pull the pork and vacuum seal it (with a little apple juice and sauce) then toss it in the fridge. About an hour before we eat I toss the vacuum bag in some boiling water until it is heated through.

Granted it is not the same as just off the smoker but I have not had any complaints and I am not stressed out around the cook.
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