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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.


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Unread 07-01-2013, 05:42 PM   #1
sic.semper.pork
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Default First major smoke! Need suggestions!

So my girlfriends parents want me to do some cooking for a 4th of July party they are having. It will be around 10 or so people attending. For me, this is a lot. They are providing hot dogs, burgers, and sides. I am thinking of smoking about an 7-8 lb. pork shoulder on my UDS. Any suggestions for wood?? I have used mesquite before on a shoulder and thought it was good. I am thinking apple though this time. Oh, this is only my second shoulder I will have ever cooked. I typically stick to ribs and chicken since I am still learning. The first shoulder came out fantastic though and had great reviews from friends, so I am confident in my abilities. I just want to make this some of the best pork they will ever eat. Thanks for any help!
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Unread 07-01-2013, 06:10 PM   #2
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Also, It will be cooked on the 3rd. Whats the best way to reheat it on the 4th?
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Unread 07-01-2013, 06:17 PM   #3
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For pork I like a combination of hickory and apple.
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Unread 07-01-2013, 06:36 PM   #4
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Quote:
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For pork I like a combination of hickory and apple.
i agree with his choice of wood. As for cooking a day early i would start the cook some time early in the am (depending on what time you plan on eating). I did pork butts for my GF now wifes family too and stayed over their house and started around 3am for a late lunch early dinner time
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Unread 07-01-2013, 06:48 PM   #5
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We use pecan and cherry (but we're in the south and can get pecan). The cherry puts a really nice color onto pork and a nice flavor. I can't really comment on the reheating part as we like to cook day of for others and only reheat (microwave) for our own consumption. Whatever temperature you find is correct, I would save the juices from the cook to use in the pan while reheating so it doesn't dry out.
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Unread 07-01-2013, 07:13 PM   #6
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I think a pork butt would be great - feeds plenty and is really forgiving. I like cherry on pork. If you have to cook it the day before, I would leave it whole when done, then toss in the oven for a couple hours the day of and pull.
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Unread 07-01-2013, 07:21 PM   #7
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Quote:
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I think a pork butt would be great - feeds plenty and is really forgiving. I like cherry on pork. If you have to cook it the day before, I would leave it whole when done, then toss in the oven for a couple hours the day of and pull.
I think it would be easiest to cook the day before. That was something I was contemplating. Pull after a 2 hour rest, or just wait till the day of. Think I ought to wait. Also never thought to go with cherry and I think I am going to try that. What do you think of a cherry and hickory combo?
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Unread 07-01-2013, 07:24 PM   #8
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If you cook the day before, add some apple or pineapple juice when reheating.
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Unread 07-01-2013, 07:28 PM   #9
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I would try to cook it so it is done 3-4 hours before serving. That gives you a buffer in case you get a stubborn butt and time for a rest before serving.
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Unread 07-01-2013, 07:31 PM   #10
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Pork butt (shoulder) is a great choice if you have to cook for people and you are nervous about it. It is very forgiving, and it does reheat better than most meats, IMO.

If you cook it a day in advance, and the finished product is pulled pork, I would cook it to probe tender, wrap it and rest it for at least an hour, and pull it while it is still fairly hot. Then you can wrap it and put it in the fridge. A disposable aluminum pan and some foil on the top will work. You can use your oven to slowly reheat it in the same pan and foil.

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Unread 07-01-2013, 07:40 PM   #11
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I like cherry and hickory - easy on the hickory.
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Unread 07-01-2013, 08:28 PM   #12
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Quote:
Originally Posted by caseydog View Post
Pork butt (shoulder) is a great choice if you have to cook for people and you are nervous about it. It is very forgiving, and it does reheat better than most meats, IMO.

If you cook it a day in advance, and the finished product is pulled pork, I would cook it to probe tender, wrap it and rest it for at least an hour, and pull it while it is still fairly hot. Then you can wrap it and put it in the fridge. A disposable aluminum pan and some foil on the top will work. You can use your oven to slowly reheat it in the same pan and foil.

CD
That is exactly what I was thinking to reheat it. I was thinking to go with the pork for its forgiving qualities, and to be honest I am a little nervous. About 10 people are expecting some quality pulled pork from someone "southern". (I am from Virginia and moved up north. The GF's family is all from the north.) I just want to serve up some good Q that they will enjoy. Thanks!
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Unread 07-01-2013, 08:34 PM   #13
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I vote for cherry with a hint of hickory as well.

Of course, I also like a straight cherry wood smoke as well.
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Unread 07-01-2013, 09:38 PM   #14
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Quote:
Originally Posted by sic.semper.pork View Post
That is exactly what I was thinking to reheat it. I was thinking to go with the pork for its forgiving qualities, and to be honest I am a little nervous. About 10 people are expecting some quality pulled pork from someone "southern". (I am from Virginia and moved up north. The GF's family is all from the north.) I just want to serve up some good Q that they will enjoy. Thanks!
Now you have it under control....
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Unread 07-01-2013, 09:39 PM   #15
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I use hickory with good results. I would try to time it as others have said so it'll be fresh for the bbq. It'll sit in a cooler wrapped for a good long while before you have to pull and serve. If you want to wow them with it that would be your best bet.
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