meat care

Discussion in 'General Discussion' started by poppa d, Nov 7, 2014.

  1. I have a question. if you had to cook 13 Boston butts and could only cook 10 at one time, what would be the best way to store the butts that are cooked while the others are cooking. I usually wrap mine in foil and place in a cooler for a while after they are done, but have never had to cook this many at one time. do I need to put in fridge after they have set in cooler or just put on ice once they are wrapped in foil. thanks for your help.

    poppa d
     
  2. bear55

    bear55 Master of the Pit

    Are you going to make pulled pork? 
     
  3. yes I am making pulled pork
     
  4. bear55

    bear55 Master of the Pit

    If it were me, I'd cook 7 one time then 6 next.  Once the first batch is done, I'd place the wrapped butts in an ice chest to rest for a couple of hours while the others are cooking.  You can then pull the first batch taking care to refrigerate the pork after pulling, while waiting for the others to finish.  Sounds like at least a 2 day cooking adventure.  Not to worry though, pulled pork holds nicely in the fridge and reheats easily.  just remember food safety.  
     
  5. I would cook all of the butts the same day. start early and finish late.
     
  6. thanks Bear55 for your help.
     
  7. bear55

    bear55 Master of the Pit

    Well good luck with the cook.  I do think you will need to refrigerate the first batch.
     
  8. will do
     
  9. Bear 55 has you covered. Remember to post a Qview.

    Happy smoken.

    David
     
  10. can you tell me what a Qview is.
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Poppa D it is posting pics of what you have BBQ Smoked or anything you want to share, in the Reply section click on item that is on the left side with the for things in it.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Just a thought here, if you are cooking that many butts, I would most definately do them ahead, all of them. Pull 'em, pull 'em and either in the reefer or even freeze, till ready for serving reheat. Butts of all the smokes are better reheated. You can add a bit of finishing sauce to ensure moisture content, and its adds just enough spice so everyone loves the meat but doesn't realize you you added it. You can either reheat in crock pots (low heat and maintains moister) or covered chaffing dishes.

    Just a suggestion, I figure you had planned on it already anyway.

    If you don't have a favorite finishing sauce already, I'd recommend Chef JJ's, I use it and I add just a bit of honey with it. Mmmmm.........
     
    Last edited: Nov 7, 2014
  13. I had planned on letting the butts sit in a cooler for a few hours with no ice and then put in fridge. Sounds like a good idea to go ahead and cut the meat up as you go. I have never heard of Chef' JJ's sauce. I use a commercial sauce Sweet Baby Ray's. where can I buy the Chef JJ's sauce?
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

    I add about a 1/4 cup of honey to mine, sort of knocks the horns off the vinegar. But everyone is different.

    I probably don't use a whole Tbs per butt. It just adds a bit of spice too the meat and a little moisture. Then wrap in foil to reheat when needed.

    I normally pull my pork, been awhile since I had sliced, ...... its a good idea too!

    BTW its not a BBQ sauce, its a finishing sauce, Chef JJ has a full line of sauces including a really nice foiling sauce also! He allows us to use his recipes to increase our smoking God like powers.

    'Course you could always go with ribs and drop by Dreamland. Mmmmmmmm................
     
    Last edited: Nov 7, 2014
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'd say cooking 10 would be great:
     However , you'd get better heat and smoke on each one by doing a 7 and 6 at a time thingy.

    IMHO , the finished ones should be coolered  an hour or more for the extra tenderizing effect , then either pull and into the Fridge - or- into the Fridge whole for pulling later (I'd go with the pull and

    Fridge , saves a heating session and cold Pork is a bit harder to pull).

    Day of the meal... Crockpots [​IMG]

    Have fun and . . .
     
  16. Thanks for the great advice
     

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