HAUS
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Reged: 12/14/05
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i've been asked to smoke a bunch of shoulders and a couple brisket for a buddy's wedding reception in a couple weekends.
unless i skip his wedding, i'm going to need to smoke the meat the day before. just wondering what you all do if you have to smoke the day prior to an event? i'm used to cooking & serving.
do you pull the meat the day before or leave it whole and pull prior to serving?
appreciate the advice.
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rb.
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Reged: 12/14/05
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Loc: mo
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Last time I smoked a pork butt the day before a holdiay I pulled it about 20 minutes after it came off the smoker, put it in a throw away aluminum serving pan (big one) and covered it with foil. When it needed to be heated I put some water in the bottom of the pan for steam and put it in a 300 degree oven until it was warm then turned oven down to the warm setting. no one knew the difference. Don't know what the experts do though.
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HAUS
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if you've done it, yer an expert in my book 
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H2ODOG
the one who never tires
Reged: 12/22/05
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I inject my shoulders and smoke them for 18 hours at 225. Apple and pecan wood mixture. I smoke the meat the first 3-5 hours amd then after that it's just cooking. After 13-14 hour in the cooker, I put the shoulders in an aluminum throw away pan, put an inch of apple juice in the pan, and cover with foil.
Let it all cool down and pull apart the meat into your desired chunks. Put it all in the fridge. When you reheat it, use apple juice. Put an inch or so in the pan, cover and reheat @ 250 in an oven. Stir the meat and juice up a couple times. Once it's hot, turn the oven down to 150 and leave covered.
Cooked this way several times for huge groups of people. Apple juice is way better than water. Will Compliment the flavor of your spices and smoke. Put sauce on the side and punch all bastards who pour it on your meat. It's like putting fruit or salt in a good home brew
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HAUS
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Quote:
H2ODOG said:
Put sauce on the side and punch all bastards who pour it on your meat. It's like putting fruit or salt in a good home brew
thanks bud.. good stuff
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H2ODOG
the one who never tires
Reged: 12/22/05
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No problem Todd. It will only cost you a six pack of some good Homebrew 
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3s
Reged: 01/27/06
Posts: 1197
Loc: SE IL
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Used this one myself thanks to dog. It didn't last long after the foil came off. water  juice
Edited by 3s (02/20/12 02:10 PM)
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Sirus
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Loc: st .louis
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I think pulling it they day before dries it out. cook the butts the day before, then reheat in your smoker for a couple of hours.
this will make quick work of pulling:
http://www.porkpuller.com/
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"guns hangin proud and daring out loud for anyone looking to fight"
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H2ODOG
the one who never tires
Reged: 12/22/05
Posts: 10929
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As long as the meat is covered when reheated with juice it doesn't dry out. I smoke butts, vacumn seal them, and freeze them for later use. Perfect way to enjoy a pulled pork sammich without The time and hassle
That Ro-Man pork puller looks bad ass and handy as hell. I love pulling the pork by hand........since I get to eat a bunch I the product while I do it. . Might have to order one of those things
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Deadeye
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Reged: 12/14/05
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Loc: Perry,Clarksville,Hillsboro Ca...
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Quote:
H2ODOG said:
As long as the meat is covered when reheated with juice it doesn't dry out. I smoke butts, vacumn seal them, and freeze them for later use. Perfect way to enjoy a pulled pork sammich without The time and hassle
That Ro-Man pork puller looks bad ass and handy as hell. I love pulling the pork by hand........since I get to eat a bunch I the product while I do it. . Might have to order one of those things
You are definitely a pork puller.
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H2ODOG
the one who never tires
Reged: 12/22/05
Posts: 10929
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I would rather pull my own pork...........than bang some porker
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HAUS
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Loc: Paradise
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well, i put on over 50lbs of shoulders this morning. cranking along 225. i've got another 40lbs to put on tonight... gonna be a long azzed day.. 
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H2ODOG
the one who never tires
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Haus.........I know your "pain". Tomm morning I'm smoking ducks and cranes for gumbo. Tomm afternoon I have 20 pounds of shoulders going on and Sunday afternoon when the shoulders are finishing up, 2 slabs of ribs are getting smoked for dinner. Gonna be a good smelling back yard for a couple days here.
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HAUS
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sounds like some damn good eatin up yer way
be sure and stay "hydrated" properly..
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H2ODOG
the one who never tires
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So how did it go Haus?????? Did you have to smack any folks for using sauce??? Saw the Picts and it looked like some good stuff
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rb.
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Reged: 12/14/05
Posts: 952
Loc: mo
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Dog, do you ever use Carolina sauce on pork? We like to hit it with some Cairo carolina sauce. Very vinegary and spicy but it's loose and not sticky sweet.
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H2ODOG
the one who never tires
Reged: 12/22/05
Posts: 10929
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I have a buddy who makes a good Carolina sauce. I haven't tried it on the pulled pork, just smoked chicken. Was real good on it. I'm on the road for a couple days but will eat a sammich when I get home with the CArolina sauce. His is mustard based I believe. Looks like a runny Grey Poupon mustard and it had a good kick to it. Totally forgot I had some of it until you said something.
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HAUS
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Reged: 12/14/05
Posts: 3975
Loc: Paradise
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hey dog.. it went great. everyone was happy with the results. apple juice was a great bit of advice. i reheated 3 of the 5 pans prior to heading to the wedding (the other 2 were still warm from being pulled that morning). poured some apple juice in, covered with foil and let it sit in the ovens at the reception hall, warming.
it wore my ass out, but i was glad to help a bud out.
speakin of carolina sauce.. i guess it's pretty similar, but i like to use some hot wing sauce.. pretty good change of pace from bbq.
oh yeah, i didn't smack anyone. i was busy chillin out with multiple quart mason jars of beer from the keg all night..
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