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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Have to smoke 60lbs Pork butt to be served a few days later.

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  • Top | #1

    Have to smoke 60lbs Pork butt to be served a few days later.

    I know its blasphemy but no choice. The question is to smoke and pull, refrigerate and reheat, or is it possible to smoke and refrigerate then reheat before pulling?

  • Top | #2
    All have their own ways...

    I have always reheated, an pulled on site, to preserve moisture/juices...

    No blasphemy, jus sounds like circumstances, from here, Brother!

    However ya decide to do it, I wish ya th Best of Luck, with yer cookout event!

    Comment


    • Top | #3
      I'm smoking 120+ pounds ahead. Going to pull, vacuum seal, refrigerate. I won't be there at serving, but I told them to heat up butter and apple juice and give a little spray.

      Comment


      • Natureroad
        Natureroad commented
        Editing a comment
        I'm going to smoke Wed. Wrap in foil refrigerate for a while then vacuum seal put back in the fridge and then coolers to transport the 4 hrs on Thur.. Thinking I could heat the butts on Sat am in a few turkey pots of water, then pull (ill have plenty of help on site), and put in electric roaster pans.

        I was thinking about a spray bottle or two of mop sauce to keep up the moisture. What butter to apple juice ratio do you use?
        Last edited by Natureroad; July 14th, 2019, 08:06 AM.

    • Top | #4
      Pull and vacuum seal works for me, but I’ve not done nearly as much at once. Could be a lot of work. If not sealing, I would use a double layer of foil and also plastic wrap. Then slice/divide and reheat on site and then pull. (Reheating the whole butts will take forever).

      Comment


      • Natureroad
        Natureroad commented
        Editing a comment
        I was thinking I would put whole vacuum sealed butts in turkey fryers full of water, how long is forever as far as heating whole butts?

    • Top | #5
      Either way it just depends on how much time, space, equipment and help you have the day of.

      if your flying solo then do as much as humanly possible ahead of time and keep the meat moist after pulling and vacuum sealing.

      reheat on site.

      Comment


      • LA Pork Butt
        LA Pork Butt commented
        Editing a comment
        I’ll second that.

    • Top | #6
      I think whatever you do don’t pull before serving. Like others said, that is key to keeping it juicy. Plus the look on all those faces when you pull the bone and shred it is always priceless.

      i freeze cooked butts whole straight off the pit, still in the foil. My day job gets in the way sometimes.
      Last edited by Woodson; July 2nd, 2019, 07:10 AM. Reason: Added freeze comment.

      Comment


      • Top | #7
        This is great! I will be cooking 2 - 11 lb butts next Saturday to serve Sunday and have been wondering what you all think about refrigerating. Thanks. Sunday I'll be PBC'ing 8 slabs of ribs and salmon on the grill for our 25th wedding anniversary. I need to get the my butts out of the way. Any suggestions on re-heating them? My smoking Cousin uses a crock pot which I don't have.

        Comment


        • Top | #8
          I agree with the others wrap in foil and heat up on site. Instead of the apple juice, which will just add sweetness to the already sweet pork use a Western Carolina BBQ sauce. It was made for pulled pork in the home of pulled pork North Carolina. I believe Meathead has a recipe for it in the free side. https://amazingribs.com/tested-recip...-dip-bbq-sauce I use apple cider vinegar and no apple juice.
          Last edited by mountainsmoker; August 19th, 2019, 10:43 PM.

          Comment


          • Top | #9
            When I do something like this, usually for a work pot luck, I vac seal it directly off the smoker. I shock that cold in a 50-50 ice water (maybe more like 30-70 ice-water... wife doesn't like me using up all her ice) until it is fridge temp.

            Putting 60 lbs of pork that's been held at temp for a few hours into a fridge is a sure way to spoil whatever you have in the fridge. That's a lot of meat at a temp that is not conducive to food safety, radiating that heat out into your eggs, your milk, your cold cuts, and anything else... don't do that. Shock that cold to minimize food safety risk.

            I reheat with sous vide at work. At most 8 lbs of pork, though. To do 6-8 full butts (at 8-10 lbs raw to a butt), would be a lot of sous vide capacity. Couple coolers worth, given that you want ~50-50 meat - water at the extreme. I've seen it done with more meat than water, but I'd have concerns.

            I reheat to 140, but 155 or higher would be fine and work faster. I like 140, because it's not too hot to pull in the bag when it's up to temp... well... it is, but not with a glove.

            I don't sauce it, but put two sauces out. I'm in the midwest, so folks here seem to like a sweeter, KC style sauce on their pulled pork. I've lived all over, so like a vinegar mop to cut the richness (my wife likes to make a sandwich with the sweet stuff and the vinegar stuff... one on top one on the bottom.

            mountainsmoker There is no one correct way to do anything. There is a traditional way, but even that had variations back in the day when everyone's dad was doing it with their own flair. Just because pulled pork may have originated in your neck of the woods doesn't necessarily mean the folks I work and live with here in Chicago are wrong to put KC style sauces on their PP. I mean, I'm fond of the East Carolina style (https://amazingribs.com/tested-recip...and-mop-recipe), which is maybe the original. But come tell some folks in KC they're doing it wrong and let us know how that works out for you. Hell, it's a fist fight waiting to happen on the borders of the various NC styles.

            Comment


            • mountainsmoker
              mountainsmoker commented
              Editing a comment
              Potkettleblack Sure people have different tastes in different areas of the country. They can sauce it there way of course.

            • Huskee
              Huskee commented
              Editing a comment
              I like all sauces on mine, KC, vinegary and mustard, but I prefer no sauce. I guess I'm from the "mutt" area of the country!

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              I generally put various sauces out on th side, an always encourage people to "Try jus One Bite, before yall drown it all in sauce..."

          • Top | #10
            I smoked 18 pork shoulders (135 pounds) for an event back in early June this year. Since I could only smoke 6 at a time I pulled them, vacuum sealed and froze them. Thawed them out in a bathtub of cold water for a couple hours the night before, then stored in coolers with ice. Reheated in turkey pots with the water around 190. Took 20 to 30 minutes to reheat. I had no problems with the moisture. But I vacuum sealed right away. It honestly tasted like it just came off the smoker. Really worked well, I would do it again.

            Comment


            • Dan Deter
              Dan Deter commented
              Editing a comment
              possible stupid question: what's a turkey pot?

            • TripleB
              TripleB commented
              Editing a comment
              That's what I was thinking. Never heard of a Turkey pot.

          • Top | #11
            Dan Deter & TripleB. Basically it is one of those large aluminum pots with a propane burner that people use to deep fry a turkey.

            Comment


            • Dan Deter
              Dan Deter commented
              Editing a comment
              Gotcha! Thanks!
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