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shinobi3
04-26-2012, 11:55 AM
I have to smoke two Boston's butts for work on derby. The thing is I have to do it the day before I work. How would you guys go about keeping the pork warm without drying it out. Thanks in advance


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JMSetzler
04-26-2012, 11:57 AM
Cook it, rest it, pull it, vacuum seal it, and toss it in the fridge. Reheat it the next day by tossing the vacuum seal bags in hot simmering water for 45 mins to an hour.

Stinkfinger
04-26-2012, 12:03 PM
I've cooked, pulled, fridge overnight, then crockpot the next day.

jeffjenkins1
04-26-2012, 12:04 PM
^^^ What he said!

Sorry, What JM Setzler said!

Jeff

Stinkfinger
04-26-2012, 12:09 PM
I've also smoked a butt for six hours to about 140 degrees then put it in the fridge overnight and finished it in the crockpot the next day. Bad technique but worked surprisingly well!

Cast Iron Chef
04-26-2012, 12:30 PM
If you heat in crock pot or oven just spray with a little apple juice or water if it starts to dry. I do this all the time. If you do the sealed bag I would double seal it. I've made pulled pork soup more then once.

shinobi3
04-26-2012, 12:31 PM
Thanks nice tips


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shinobi3
04-26-2012, 03:24 PM
Thanks again guys


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polishdon
04-26-2012, 04:14 PM
I did 26 like this last weekend. Cooked them, pulled them, shredded them, then into an ice bath to cool them quickly. The next day I put the shredded pork in pans, hit it with a mix of apple juice\cider vinegar and some rub and heated it back up, was delicious and still tender and moist.