Butts and brisket

Discussion in 'General Discussion' started by jeff1143, Jul 5, 2013.

  1. I'm smoking 4 butts and a brisket for tomorrow they will be done about 11 pm tonite and want to serv tomorrow about 2 should I keep them warm in a cooler with towels or reheat tomorrow???
     
  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    If you use a well insulated cooler, wrap the meat in thick towels, and pack some old pillows in the cooler with the meat it will stay nice and hot for about 6 hours.  After that, go ahead and pull and/or slice the meat and place either in heated chafing dishes, aluminum pans covered and on a warm smoker or in the oven, or in a crock pot.

    Be sure to whip up a batch of finishing sauce, there are several available on this site. 

    Here is mine:

    3 Quarts of Apple Cider Vinegar

    1 cup Ketchup (Catsup)

    5 oz. Worsty sauce

    10 oz. French's yellow mustard

    3/4 cup salt (I use sea salt but regular iodized is fine) - I also usually cut back on the salt

    1/4 cup fresh ground black pepper

    1/2 oz crushed red pepper

    4 oz of your favorite hot sauce (I cut back on the red pepper and hot sauce depending on the audience and it doesn't affect flavor)

    Mix all ingredients in a large pot and bring it to a boil.  Once it boils it is ready for use as a mop or for canning.  

    Makes about 1 gallon, which is enough to mop a 70 pound pig.

    Good luck,

    Bill
     
  3. Thanks bill that's what I was thinking thanks for the finishing sauce recipie will try it.
     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    You are very welcome Jeff.

    Do us a favor and update your profile with your location when you get a chance.  That way we know where you are!

    Thanks,

    Bill
     
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  6. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Nicely done Jeff.

    I gave you some points for that quick lil q-view!

    Bill
     

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