Carryover pork

[PimpSmoke]

If doing a big cook with chickies, brisket and butt.

If you had to hold one because of space issues, which do you think would hold the best???

I was thinkin pork. Pull it, frig it and then heat the already pulled meat the next day and sauce it.


Opinions?
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[RichardF]

I like to keep the pork un-pulled. I wrap in heavy-duty plastic wrap and then refrigerate. To reheat, I put in oven and bring back to serving temp then pull and sauce.

 

[qman]

I am with richard on this. Pork is the best to hold, and I too would wait to pull it till just before serving.

 

[Westexbbq]

Space, the final frontier,
I'm vote with with the pork butt but unpulled; otherwise, consider the brisket, wrapped in heavy duty *non-shiny foil with perhaps some sauce, then if frozen, then slowly back to life in the oven at 195-200.
Wes

*shiny side vs dull side foil thread

 

[PimpSmoke]

Thanks guys

I guess I'll go with the pork unpulled wrapped in plasitc then I'll reheat.

Question, I usually do my butts to 200 before I pull, If I do the butts to 190, warp frig then re-heat and pull, you think they'll still be moist, but not mushy??

Also, can I stick the wrapped butts in my little Brinkmann and use coals at like 290-300 to get it to temp so I can serve it with the rest, or is that a gamble????? ( in a campground for all this, so no oven MOD)

 

[RichardF]

If you are going to be re-heating at 300* take the plastic wrap off and rewrap with foil (one layer of foil with the shine facing in and one layer with the shine facing out). If you were re-heating in the 225* to 250* range you could leave it in the plastic. I don't like storing Q in foil. If you have had the butt up to or over 190* when first cooked, all you need to do is get it warmed-up, you don't need to get it back to 190*

 

[G$]

(one layer of foil with the shine facing in and one layer with the shine facing out).

LOL.

 

[we'll smoke u]

Pork Is The One