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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 10-12-2008, 09:26 PM   #16
somebody shut me the fark up.
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Join Date: 10-09-06
Location: Blue Springs, MO

Originally Posted by jbrink01 View Post
I put 20 pounds in a steampan, add 1 quart apple juice, sprinkle liberally with rub and put in my fec on 275 for 2.5 - 3 hours. Pit holds 20 pans. If it's a huge deal, I take 50 hot and just finished butts off the pit on arrival and throw into a couple coolers, put the aforementioned pans on the pit and have about 700 pounds ready in 3 hours.
Bingo! Reheat in a steampan on the smoker. When I'm cooking a lot of butts, I put three to a pan when finishing them. They go from the cooker to refrigeration and back to cooker to reheat. Once reheated, I pull them in the pan. I like reheating whole butts rather than already pulled. By not opening that lid on the pan, I'm not releasing any moisture prior to pulling and serving. Typically, this method gives me enough moisture that I don't have to add water, Sprite, or apple juice.

If you can't fit a steam pan in your smoker, use an electric roaster, but watch the moisture. Those roasters can dry product out pretty quickly. Keep adding apple juice and they can reheat 20 pounds of product or more in a flash.
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