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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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Old 06-06-2010, 11:37 AM   #1
Full Fledged Farker

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Join Date: 05-29-09
Location: Williamsport, PA
Default Pulled Pork for Graduation Party

I am going to be doing (6) pork butts in a few weeks and getting the planning underway. I have done these before, but always done cooking the day of eating.

Party is on a Saturday at 4PM. I would like to cook Thursday afternoon on my GOSM gasser with supplimental smoke from Big Kahuna until 140F and then pull and put in my ceramic Primo Oval XL w/ CyberQ running for the overnight. Reasoning - more and better controlled smoke on GOSM/Kahuna. and More controll on temp/longevity on Primo.

First - any problems with my approach?

Second - Say pork is done Friday morning. What is the appropriate way to handle/store until party? and what would best reheat option be? Electric roaster or ??

Thanks for the help!

- Broilmaster Gasser, Blackstone 36" Griddle, Humphrey Battle Box, Primo Oval XL
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Old 06-06-2010, 11:49 AM   #2
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA

just a suggestion...

Ask a local Brethren brother who will drive to BBQ ...
... and will smoke thru Friday-Saturday with the butts.
... willing to bring the gear to fully back you up.
... chafing dishes will be brought.

[ooh, ooh, Mr. Kotter... pick me!!!!]
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Old 06-06-2010, 05:57 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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Old 06-06-2010, 09:41 PM   #4
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Join Date: 05-29-09
Location: Williamsport, PA

Excellent tips. Thanks!
- Broilmaster Gasser, Blackstone 36" Griddle, Humphrey Battle Box, Primo Oval XL
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