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Old 06-06-2010, 04:57 PM   #3
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Join Date: 05-14-10
Location: Gibsonburg,Ohio
Default 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!
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