Pulled Pork for Graduation Party

Smokey-T · 06-06-2010, 10:37 AM

I am going to be doing (6) pork butts in a few weeks and getting the planning underway. I have done these before, but always done cooking the day of eating.

Party is on a Saturday at 4PM. I would like to cook Thursday afternoon on my GOSM gasser with supplimental smoke from Big Kahuna until 140F and then pull and put in my ceramic Primo Oval XL w/ CyberQ running for the overnight. Reasoning - more and better controlled smoke on GOSM/Kahuna. and More controll on temp/longevity on Primo.

First - any problems with my approach?

Second - Say pork is done Friday morning. What is the appropriate way to handle/store until party? and what would best reheat option be? Electric roaster or ??

Thanks for the help!

Ted

BBQ Bandit · 06-06-2010, 10:49 AM

just a suggestion...

Ask a local Brethren brother who will drive to BBQ ...
... and will smoke thru Friday-Saturday with the butts.
... willing to bring the gear to fully back you up.
... chafing dishes will be brought.

[ooh, ooh, Mr. Kotter... pick me!!!!]

Oldschoolbbq · 06-06-2010, 04:57 PM

No problem with doing Pork ahead of time. Easiest way to do it is cook ahead and pull(shred) when done, place into the Fridge, then into a crockpot and set on low for 2-3 hrs. Should be done and no getting upset-yes a roesting pan will do.....

Will hold in fridge for up to 3 days of cooking(counting the day). I justSat. morn. with 2-Butts and 9-Ribs done on Friday and in the fridge. Then as I did the 40# of BrirLeg 1/4s, and 6 Fatties , Saturday morn.,I re-heated the other meat in my slow end of my smoker-all ready on time at 2pm. wrapped in a foil-lined cooler and to the party.Waiting on the thanks and job-well-dones.LOL.

Did it all "sans sauce", my meat is going to sell the taste,sauce on the side.
Hope this helps and,

Smokey-T · 06-06-2010, 08:41 PM

Excellent tips. Thanks!

06-06-2010, 10:37 AM	#1
Smokey-T Full Fledged Farker Join Date: 05-29-09 Location: Williamsport, PA	Pulled Pork for Graduation Party I am going to be doing (6) pork butts in a few weeks and getting the planning underway. I have done these before, but always done cooking the day of eating. Party is on a Saturday at 4PM. I would like to cook Thursday afternoon on my GOSM gasser with supplimental smoke from Big Kahuna until 140F and then pull and put in my ceramic Primo Oval XL w/ CyberQ running for the overnight. Reasoning - more and better controlled smoke on GOSM/Kahuna. and More controll on temp/longevity on Primo. First - any problems with my approach? Second - Say pork is done Friday morning. What is the appropriate way to handle/store until party? and what would best reheat option be? Electric roaster or ?? Thanks for the help! Ted __________________ - Broilmaster Gasser, Blackstone 36" Griddle, Humphrey Battle Box, Primo Oval XL

06-06-2010, 10:49 AM	#2
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	just a suggestion... Ask a local Brethren brother who will drive to BBQ ... ... and will smoke thru Friday-Saturday with the butts. ... willing to bring the gear to fully back you up. ... chafing dishes will be brought. [ooh, ooh, Mr. Kotter... pick me!!!!] __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

06-06-2010, 04:57 PM	#3
Oldschoolbbq Full Fledged Farker Join Date: 05-14-10 Location: Gibsonburg,Ohio	Smokey-T...............................;}- No problem with doing Pork ahead of time. Easiest way to do it is cook ahead and pull(shred) when done, place into the Fridge, then into a crockpot and set on low for 2-3 hrs. Should be done and no getting upset-yes a roesting pan will do.....Will hold in fridge for up to 3 days of cooking(counting the day). I justSat. morn. with 2-Butts and 9-Ribs done on Friday and in the fridge. Then as I did the 40# of BrirLeg 1/4s, and 6 Fatties , Saturday morn.,I re-heated the other meat in my slow end of my smoker-all ready on time at 2pm. wrapped in a foil-lined cooler and to the party.Waiting on the thanks and job-well-dones.LOL. Did it all "sans sauce", my meat is going to sell the taste,sauce on the side. Hope this helps and, __________________ SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours!

06-06-2010, 08:41 PM	#4
Smokey-T Full Fledged Farker Join Date: 05-29-09 Location: Williamsport, PA	Excellent tips. Thanks! __________________ - Broilmaster Gasser, Blackstone 36" Griddle, Humphrey Battle Box, Primo Oval XL