What should I do?

Discussion in 'Pork' started by andmarnclt, Sep 11, 2008.

  1. I am planning to smoke something for a MNF game. I will have somewhat of a limited timetable since I'm not sure what time I can get into the parking lot. I assume it will be around 11:00 AM. I would like to be ready to eat around 6:00 PM so that gives me 7 hours including setup, heat up etc... Whatever I decide, I will have the meat ready to go in coolers. Here is my question......Have any of you ever smoked a butt for 6 or so hours, took it off and refrigerated it, then finished cooking it the following day? I was told that the meat would be done after the 1st cooking, but it wouldn't be very tender until after it was cooked for the 2nd amount. It sounds kind of ridiculous to me, but I'm still very new to all this. I could cook baby backs in my allotted time but I think I can get more meat for less money with the butts. I also considered a small pig but the cooking area on my smoker is only 20" X 47" and I don't think it would fit. Please give me your thoughts and opinions.

    In case it matters, I will be using a homemade offset smoker, with charcoal and hickory.
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Cook hot and fast, around 325 and you can have a butt done in 6 hrs with no loss of taste or texture!
  3. white cloud

    white cloud Master of the Pit OTBS Member

    Smoke it and Pull it a day or two early. Add fimishing sauce and put in a foil pan to warm up on the smoker later. At the party Just make a bunch of abts and a couple fatties to snack on. you could also throw a pan of beans on while the pork is warming back up.
  4. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    I ditto this as you never know about those crazy Plateaus
  5. packplantpath

    packplantpath Smoking Fanatic

    I agree with bubba. Butts (or any other pork I know of ----ham? maybe?) are not hurt a bit by cooking faster. I've cooked them both high and low, and only cook low if I have beef on at the same time.
  6. capt dan

    capt dan Master of the Pit OTBS Member

    Just do a bunch of ribs!
  7. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Sounds good to me !
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I too think I would cook it ahead and just warm it just to many variables in your time constraints. As was stated put the beans, abt's or fatties in then just reheat the pulled pork. Have fun and have a great smoke
  9. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Like they all said above but the most important part is the BEER. Ice the hell out of it. Good luck.
  10. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Smoke an pull before hand, save the golden juice an defat. When yall go ta yer game, put the pulled pork on an add in a bit a the golden juice, just enough ta keep it moist. Add more as needed. I save the finishin sauce fer later, actually, I let folks put it right on thier sammies. Ifin ya don't have enough golden juice ya can use apple cider as well, works just fine, just don't use to much at once, ya just wanna keep it moist.

    Besure ta heat up over 140* as quickly as possible an maintain it over the 140.

    What is "Golden Juice" you may ask? Why it is the juice that drips outa that butt durin the restin stage in the cooler. Simply poor it inta a mason jar an place in the ice box. Then when the fat gets hard, scoop it offin the top.

    Reheat in pans on yer smoker at the game with some other vittles ta boot. Butt be the way ta go ifin yer feedin a fair number a folks. I would not suggest a start an stop cook, but that just be me. Precook be the way ta go.

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