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Smoking pork butt the day before the crowd?

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    #16
    It's pulled pork. It's fine. People love it - even the boring stuff from the supermarket deli. It'll be fine no matter what you do, so do what's easiest for you.

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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      We do tend to overthink don't we. And really nothing better then to just do it, and try different things once you have found a consistency that you can measure against.

    #17
    Originally posted by Santamarina View Post
    I used to stress about cooking lunch for a crowd...no longer!!! After years of losing sleep during an all-night cook I changed my methods...

    Last year I did pork shoulders (for pulled pork) and cooked all day - started at 8am Friday for a noonish lunch on Saturday. By 10pm Friday the shoulders were beautifully black with a thick bark, and about 200°F (very nearly prove tender). I pulled, wrapped, and put in a warming oven at 170°F overnight. That was the longest and best rest ever!

    I pulled the shoulders just before everyone arrived for lunch on Saturday - moist and delicious - it was truly the best pulled pork I’d ever done. That’s the only way I’ve done it since!

    ***also doing brisket the same way...the overnight hold at 170°F is money!!! Zero need to cool and reheat!!!
    Santamarina Huskee Richard Chrz Troutman You guys have bailed me out here. Any other advice past what I have read above? I cooked all night to pull today 11am for a party at 3pm. Turns out my party is not today, but tomorrow AT 3PM. You guys think wrap in a pan un-pulled in the 170 oven with rwalters finishing liquid in there? Or pull wrap and cool, then re-heat at 250 tomorrow? Thanks all, truly the best site for cooks!!!! Cheers, gonna grab a beer and face plant in bed now..... ​

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      #18
      Originally posted by PaynTrain View Post

      Santamarina Huskee Richard Chrz Troutman You guys have bailed me out here. Any other advice past what I have read above? I cooked all night to pull today 11am for a party at 3pm. Turns out my party is not today, but tomorrow AT 3PM. You guys think wrap in a pan un-pulled in the 170 oven with rwalters finishing liquid in there? Or pull wrap and cool, then re-heat at 250 tomorrow? Thanks all, truly the best site for cooks!!!! Cheers, gonna grab a beer and face plant in bed now..... ​
      Pull today, add finishing sauce and reheat tomorrow @ 180° in a tightly sealed pan for 4-5 hours (stirring a a few times). Pretty much the only way I do pulled pork anymore. Brain dead easy and fantabulous results every time
      Last edited by rwalters; October 15, 2022, 12:10 PM.

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      • PaynTrain
        PaynTrain commented
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        rwalters gonna run with it! Do you shred it then proceed, or shred once re-heated? Thanks!!

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