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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Smoking pork butt the day before the crowd?
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Club Member
- Sep 2016
- 210
- Wadsworth, OH
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- Yoder Durango loaded
- Big Green Egg large
- Ducane Stainless 7 burner
- Weber kettle
- Aussie kettle
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Originally posted by Santamarina View PostI 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!!!
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Club Member
- Aug 2017
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- TN
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MAK 2 Star - MAK 3 Star - Camp Chef FTG900
I am not a vegetarian, but I eat animals that are
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..... ​Last edited by rwalters; October 15, 2022, 12:10 PM.
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