Need Advice

Que'inKC · 02-02-2008, 10:02 PM

Today I cooked 2 10lb butts in preparation for a co-workers Super Bowl party tomorrow afternoon...The butts were off the smoker at about 6:00pm rested until 7:30, then pulled and put into a couple alum pans, covered and placed in the fridge.

My question is how should I finish them off tomorrow...My thought was to add back some of the drippings I saved and warm them back up in the smoker...Should I add anything to the drippings? I'm doing a couple fatties tomorrow so not a big deal to put them back into the smoker.

Is this a good plan or does someone have a better one?

Thanks...Jeff

Meat Burner · 02-02-2008, 10:05 PM

Sounds like an excellent plan to me. They will enjoy some fine Q tomorrow!!

txschutte · 02-02-2008, 10:07 PM

only thing I would do different would be to warm the dripping in a pan, and add some rub to it. Otherwise, you're golden.

Smokin Diablo · 02-02-2008, 10:10 PM

Hey Jeff, your on the right track. My crew has done it like that many times. Leave it in the pans and add some drippings, a shot of apple juice and some more rub and it will taste like you just pulled it.

Meat Burner · 02-02-2008, 10:11 PM

Good point neighbor. I add the juices back in and sprinkle some rub on and mix it up. Really adds good flavor.

Que'inKC · 02-02-2008, 10:22 PM

Thanks bros...Appreciate the help..I'm just glad I was on the right track...

bigabyte · 02-02-2008, 11:21 PM

Ditto everything above. You're on the right track.

cmcadams · 02-03-2008, 06:52 AM

I usually keep a bottle of apple juice around to keep it moist... add just enough to keep it from drying out while it reheats, and it seems to work really well.

Neil · 02-03-2008, 07:04 AM

Quote:

Originally Posted by cmcadams

I usually keep a bottle of apple juice around to keep it moist... add just enough to keep it from drying out while it reheats, and it seems to work really well.

That's what I do plus two tablespoons/lb of Blues Hog Tennessee Red Sauce.

Mitch · 02-03-2008, 07:30 AM

You might add a bit (1 part in 20) of good ol Jack to that apple juice for medicinal purposes. I hear it wards off the flu.

02-02-2008, 10:02 PM	#1
Que'inKC is one Smokin' Farker Join Date: 12-27-07 Location: Blue Springs, MO	Need Advice Today I cooked 2 10lb butts in preparation for a co-workers Super Bowl party tomorrow afternoon...The butts were off the smoker at about 6:00pm rested until 7:30, then pulled and put into a couple alum pans, covered and placed in the fridge. My question is how should I finish them off tomorrow...My thought was to add back some of the drippings I saved and warm them back up in the smoker...Should I add anything to the drippings? I'm doing a couple fatties tomorrow so not a big deal to put them back into the smoker. Is this a good plan or does someone have a better one? Thanks...Jeff __________________ Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B]

02-02-2008, 10:05 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Sounds like an excellent plan to me. They will enjoy some fine Q tomorrow!! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-02-2008, 10:07 PM	#3
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	only thing I would do different would be to warm the dripping in a pan, and add some rub to it. Otherwise, you're golden. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

02-02-2008, 10:10 PM	#4
Smokin Diablo Knows what a fatty is. Join Date: 10-17-06 Location: Decatur, Illinois	Hey Jeff, your on the right track. My crew has done it like that many times. Leave it in the pans and add some drippings, a shot of apple juice and some more rub and it will taste like you just pulled it. __________________ Large Homemade Offset on a Trailer Brinkman WS CBJ #21680 Gentleman Jack and a $10.00 cigar

02-02-2008, 10:11 PM	#5
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Good point neighbor. I add the juices back in and sprinkle some rub on and mix it up. Really adds good flavor. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-02-2008, 10:22 PM	#6
Que'inKC is one Smokin' Farker Join Date: 12-27-07 Location: Blue Springs, MO	Thanks bros...Appreciate the help..I'm just glad I was on the right track... __________________ Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B]

02-02-2008, 11:21 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Ditto everything above. You're on the right track. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-03-2008, 06:52 AM	#8
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I usually keep a bottle of apple juice around to keep it moist... add just enough to keep it from drying out while it reheats, and it seems to work really well. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

02-03-2008, 07:30 AM	#10
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	You might add a bit (1 part in 20) of good ol Jack to that apple juice for medicinal purposes. I hear it wards off the flu. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

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