The main challenges are the 3pm start time, and the fact that the picnic is 45 minutes away from where I am. I understand there is a grill there, but I am not sure of its condition, and no electricity.
The easiest solution is QVQ. I smoke and sous vide the meat to ready before the picnic, and then smoke for 2-3 hours to 140 IT and having it ready by 2-2:30pm or so to drive over. That way, I don't have to worry about trying to smoke something overnight or in the middle of the night and not having the meat ready in time.
I was more or less going to follow Polarbear777 's approach here with some mods for pork (using MMD instead of BBBR), and probably adding some more MMD before the last smoke.
https://pitmaster.amazingribs.com/fo...s-vide-chuckie
It does seem like the group has settled on 135 for 72 hours for traditional pulled pork texture. Per Potkettleblack 's latest notes, I am not going to worry about going over 135 for the final smoke if I can generate a good bark.
If the Joule fails (mine did the first time I did brisket midway through the 72 hour cook), I would shock and refrigerate, then smoke the usual way to 203 at the best time I can figure. Ideally, the partial sous vide would have reduced the stall time, so it'd be easier to finish cooking on the day of assuming I get up at 5am.
I would not shred the pulled pork until service, but instead store it in a aluminum foil pan with foil and towels for the trip over.
I am a bit concerned about the purge (see https://pitmaster.amazingribs.com/fo...ss-and-failure ) . I plan to lightly salt with kosher and use MMD, so that seems to be okay for just throwing the purge in unfiltered before I drive over.
Items I plan to bring with me for the trip:
Meat
Aluminum pan/towels
Chafing dish ( https://www.webstaurantstore.com/cho...76CHAFKIT.html or https://www.webstaurantstore.com/cho...FOLDCHAFE.html ) Any thoughts on disposable versus SS?
Serving utensils
Water for chafing dish
Matches
Meat shredders
Disposable gloves
2 Black Swan BBQ sauces + bottle of Meathead Carolina Gold
Plates, fork/knives/spoons, and napkins will be provided. No beer allowed.
Anything that I am missing or that you would tweak?
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