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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-02-2011, 06:25 PM | #1 |
Knows what a fatty is.
Join Date: 12-22-07
Location: Valley Center, CA
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BBQ'd today, eating tomorrow -- pull today or tomorrow?
OK, 1 last question for the Brethren today.
I'm smoking 20 pound of pork butt goodness right now. But I am not serving it till 5 or 6 tomorrow. What say you - pull it today, or pull it tomorrow? Any other tips? Thanks!
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[FONT=Comic Sans MS][B]Tim Craig[/B] Valley Center, CA [B][URL]http://timcraig.blogspot.com[/URL][/B] [URL="http://BigDogBBQ.blogspot.com"]http://GeoCruise.blogspot.com[/URL] Twitter: @[B][URL="http://twitter.com/SDBBQ/"]SDBBQ[/URL][/B] 1 [/FONT]Bar-B-Chef; [FONT=Comic Sans MS]1 ECB; 1 small Char-Broil (it got me started...) [/FONT] |
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07-02-2011, 10:32 PM | #2 |
Full Fledged Farker
Join Date: 01-31-10
Location: San Diego CA
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Will you have the ability to reheat them tomorrow? If so, leave them whole and reheat tomorrow. If not, pull em and store.
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[B][COLOR=Red]FEC-100[/COLOR][/B] - [B]NIGEL[/B] [B][COLOR=Blue][COLOR=DeepSkyBlue]2 [/COLOR]- ProQ Excel 20 [/COLOR][/B] [COLOR=Purple]Offset Smoker "[B]The Beater[/B]"[/COLOR] [COLOR=Lime]GREEN[/COLOR] [COLOR=SeaGreen][B]Top Gear Formula Model[/B][/COLOR] Therm0Pen [SIZE="2"][COLOR="Magenta"]Rubs Of Choice - [COLOR="Black"][B]Jacked UP BBQ & Plowboys Yardbird[/B][/COLOR][/COLOR][/SIZE] |
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Thanks from:---> |
07-02-2011, 10:35 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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If they get done around around 11 or noon, wrap them immediately and keep em warm all wrapped up snug in a warm cooler. If they get done earlier, pull, chill and reheat.
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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. |
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Thanks from:---> |
07-02-2011, 11:17 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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foil, keep warm or cold and reheat, but pull tomorrow.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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07-02-2011, 11:42 PM | #5 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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yeah!! what they said.. Pull tomorrow.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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07-03-2011, 12:22 AM | #6 |
Full Fledged Farker
Join Date: 04-13-08
Location: Troy, Ohio
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For those who say pull tomorrow, what is ur recommended method of re-heating the butts?
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07-03-2011, 12:48 AM | #7 |
On the road to being a farker
Join Date: 08-12-10
Location: Charlotte
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Pull tomorrow but don't hold meat hot for longer than 4-5 hours. Reheat in oven wrapped in foil or back on smoker wrapped in foil. Pull it as close to dinner time as possible. Good Luck!!
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Bubba Grill 250 Reverse Stick W Rib box, Modified Bubba Keg, CharGriller w FB & Thermapen |
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07-03-2011, 06:42 AM | #8 |
On the road to being a farker
Join Date: 06-10-11
Location: Spartanburg, SC
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Wait as long as you can to pull, it will dry out faster if pulled.
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07-03-2011, 07:15 AM | #9 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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When the butts are done and cool enough to handle pull the bone out. Much easier to refrigerate that way. Pull tomorrow cold then reheat. Very little moisture lost this way.
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07-03-2011, 04:42 PM | #10 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Reheat whole while still wrapped in the original foil. Do it in the oven at 350. Reheat to 165 then pull.
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07-03-2011, 05:05 PM | #11 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I always try and pull the pork the same day I cook it. Then I either pan it up and foil it for safe keeping in a iced cooler or fridge or cool it and bag it up.
In your case I would have pulled the pork while hot, panned up in foil 1/2 pans (easier to store and manage in general) covered in foil. Make sure you put plenty of that strained juice goodness back in...it ought to be pretty wet. A couple of hours before serving I'd fire up the OVEN (unless momma is using it) and heat the pans up at 350 or so until 165. But, that's just the way I'd do it. Your mileage will vary.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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07-03-2011, 07:01 PM | #12 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I'd pull it after resting, put in either vacu pak or freezer ziplocs and keep in fridge. When ready to re-heat, drop bags in simmering water for a few minutes, cover, turn off heat, wait 10 minutes, and it's perfect for serving.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-04-2011, 08:11 PM | #13 |
Knows what a fatty is.
Join Date: 12-22-07
Location: Valley Center, CA
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I like the vacuum-pack, chill/freeze and reheat in boiling water method for a 2-person serving. But we had about 20 here for dinner.
I ended up pulling the meat after letting it rest 30 minutes. Mixed in sauce and put in 2 half-pans then into refrigerator. Next day put a bunch in a covered heavy cast iron pan on the stove. Worked out pretty well. Best part - everyone loved it!
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[FONT=Comic Sans MS][B]Tim Craig[/B] Valley Center, CA [B][URL]http://timcraig.blogspot.com[/URL][/B] [URL="http://BigDogBBQ.blogspot.com"]http://GeoCruise.blogspot.com[/URL] Twitter: @[B][URL="http://twitter.com/SDBBQ/"]SDBBQ[/URL][/B] 1 [/FONT]Bar-B-Chef; [FONT=Comic Sans MS]1 ECB; 1 small Char-Broil (it got me started...) [/FONT] |
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