Thread: Food and Drink Brinkman smoke n grill
View Single Post
Old 08-18-2013, 01:17 PM   #300
Raiderhader Raiderhader is online now
Punish me I've been bad
 
Raiderhader's Avatar
 

Join Date: Aug 2000
Location: Strawberry Hill
Casino cash: $21861
Quote:
Originally Posted by lewdog View Post
I have a smoking question and figured we might as well bump this thread up. There was some good info in here last year that I used quite a bit.

I'm going to a friend's house for opening day. Here on West Coast time that means 10 a.m. kickoff. I am going to smoke a pork butt for some pulled pork sandwiches, but due to time constraints and not being at my house, I'm going to have to do this the day before.

Given the butt size I will be using it will likely take 9-10 hours to get it up to a temp of 190.

My question is how do I store this and re-heat it the day after so that the meat doesn't get dried out and tastes as close to coming off the smoker as it can be instead of microwaved leftovers?

Uh, why not just time it so that it is ready about the time you are fixing to head over?
__________________
"Serious sport has nothing to do with fair play. It is bound up with hatred, jealousy, boastfulness, and disregard of all the rules."

-- George Orwell, Shooting an Elephant
Posts: 20,370
Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.Raiderhader has an IQ even higher than Frankie's.
  Reply With Quote