- Joined
- Sep 5, 2013
- Location
- Auckland, NZ
I am cooking (on a 22” WSM ~ 275-300) two pork shoulders (for pulled pork) followed by beef ribs (10 x 4-rib plates) – enough for about 40 people Sat night. Because I am working on Friday, I am going to cook the shoulders 8pm Friday evening to 8am-ish Sat morning, then beef ribs 9am Sat – 3pm Sat, for a 6pm serving. This gives me some leeway if the shoulders hang on a bit longer (ribs seem like clockwork at 6 hours).
Now, I know I could cook the pork the weekend before and chill, or freeze, but I don’t want to do that, I want to hold the shoulders whole (not pulled) from Saturday morning, to late Saturday afternoon, then reheat a tad if necessary, pull and serve. This would give the beef ribs about a 2-3 hour hold and the pork shoulder a 10 hour hold. I have held both of these for 3-4 hours before and it works well, but not 10 hours holding pork shoulder.
A couple of questions:
1. If I foil wrap each shoulder straight off the smoker, wrap in two towels, then straight into a regular cooler (Rubbermaid/Yeti – one of those), stuffed with newspaper to take up any spare space, would it hold OK at safe temps for 10 hours? Perhaps I should let it cool for 15-30 minutes uncovered, before wrapping and then holding (see 2. below)?
2. I assume the pork will continue to cook for a while, particularly if wrapped straight off the smoker. I normally pull when probe says so, let’s say 204-208F. I don’t want it too mushy when I unwrap it, so what IT should I take it off – 190? 185? I suppose I could do a full shoulder the weekend before and trial the 190F finish followed by a long hold – then I have absolute confirmation (or otherwise) as to practicality of this approach. This cook could then also be a reserve I have if more people turn up at the dinner than expected (which is possible!).
Your thoughts?
Thanks in advance…
Now, I know I could cook the pork the weekend before and chill, or freeze, but I don’t want to do that, I want to hold the shoulders whole (not pulled) from Saturday morning, to late Saturday afternoon, then reheat a tad if necessary, pull and serve. This would give the beef ribs about a 2-3 hour hold and the pork shoulder a 10 hour hold. I have held both of these for 3-4 hours before and it works well, but not 10 hours holding pork shoulder.
A couple of questions:
1. If I foil wrap each shoulder straight off the smoker, wrap in two towels, then straight into a regular cooler (Rubbermaid/Yeti – one of those), stuffed with newspaper to take up any spare space, would it hold OK at safe temps for 10 hours? Perhaps I should let it cool for 15-30 minutes uncovered, before wrapping and then holding (see 2. below)?
2. I assume the pork will continue to cook for a while, particularly if wrapped straight off the smoker. I normally pull when probe says so, let’s say 204-208F. I don’t want it too mushy when I unwrap it, so what IT should I take it off – 190? 185? I suppose I could do a full shoulder the weekend before and trial the 190F finish followed by a long hold – then I have absolute confirmation (or otherwise) as to practicality of this approach. This cook could then also be a reserve I have if more people turn up at the dinner than expected (which is possible!).
Your thoughts?
Thanks in advance…
