The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-06-2011, 12:09 AM   #1
Cloudsmoker
Take a breath!

 
Cloudsmoker's Avatar
 
Join Date: 10-30-11
Location: Dallas, TX
Downloads: 1
Uploads: 0
Default Need help: pre-cooking pork butts

Need to deliver 4 pork butts on Wednesday (a group of us volunteered to feed a homeless shelter). Only problem ... I just found out I'm traveling for work on Monday and Tuesday. Need to pre-cook this pig meat as much as possible on Sunday, and finish up when i get back on Wednesday.

Looking for sage cooking advice. Thanks, guys.
__________________
Primo Kamado | Pitmaker Safe | Klose Mobile
Michigan Blue Thermopen
Cloudsmoker is offline   Reply With Quote


Unread 12-06-2011, 06:00 AM   #2
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

I'm thinking not so much, unless you just warm it up on Wednesday. Otherwise get some sleep early Tuesday night, get up around midnight and get smokin'.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Unread 12-06-2011, 06:56 AM   #3
roksmith
is one Smokin' Farker
 
Join Date: 04-21-09
Location: Marietta, Ohio
Downloads: 0
Uploads: 0
Default

Yea.. Don't partially cook anything. tough to do that safely. Either fully cook before you leave, chunk it up and cool it quickly Sunday night for a reheat Wed morning.. or what I would do is smoke it for 6 hours Tuesday evening and when you go to bed, foil and put them in the oven at 205. If it's wrapped tightly, it can't over cook and should be ready for you Wednesday morning.
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
roksmith is offline   Reply With Quote


Thanks from:--->
Unread 12-06-2011, 01:18 PM   #4
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

^^ You can do like above, smoke for 3-6 hours (I'd go 4, but that's me), foil, put 'em in the oven... Go to sleep, wake up and they're done.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Unread 12-06-2011, 01:28 PM   #5
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Maybe cook all they way Sunday, pull & vac seal, then reheat on Wed.?

Or go hot & fast early Wed.?
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Unread 12-06-2011, 01:37 PM   #6
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gtr View Post
Maybe cook all they way Sunday, pull & vac seal, then reheat on Wed.?
I agree with this. Pre-cook, vac-seal in boil bags. When its time to serve, boil in bags to re-heat.

PROFIT!
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Butts for Power Cooking (bone-in or boneless) fireman_pete Q-talk 4 11-11-2010 12:12 AM
Cooking different sizes of pork butts jcfontario Q-talk 3 05-30-2009 06:34 AM
Just added 2nd rack to my UDS, help cooking pork butts.. kylersk Q-talk 2 05-01-2009 08:28 PM
Ok..So the UDS is done - How about cooking 60lbs of pork butts on it? ralphyboy Q-talk 25 03-09-2008 11:01 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:04 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts