Food and Drink Brinkman smoke n grill

**lewdog** · 08-18-2013, 11:16 AM

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?

FlaChief58 · 08-18-2013, 11:22 AM

Quote:

Originally Posted by lewdog

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?

Leave it whole, reheat it wrapped in the oven (I'd use an aluminum pan with the cooking juices), pull & serve.

**lewdog** · 08-18-2013, 11:27 AM

Quote:

Originally Posted by Flachief58

Leave it whole, reheat it wrapped in the oven (I'd use an aluminum pan with the cooking juices), pull & serve.

Temp of the oven when reheating?

FlaChief58 · 08-18-2013, 11:29 AM

Quote:

Originally Posted by lewdog

Temp of the oven when reheating?

275-300 until the internal is where you want it

**cabletech94** · 08-18-2013, 11:31 AM

Quote:

Originally Posted by lewdog

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?

this will get me fired from this thread (yes i know, you want to smoke it):
slow cook that pork butt in a slow cooker. no, it won't have the "same" taste you're looking for. but if you're not at your house, do it in a slow cooker. i've got a recipe around here somewhere that i could post if you want it.

hot sauce, your fav bbq sauce, and a few other things i can't remember off the top of my head. it does wonders for pulled pork sammiches.

FlaChief58 · 08-18-2013, 11:43 AM

Quote:

Originally Posted by cabletech94

this will get me fired from this thread (yes i know, you want to smoke it):
slow cook that pork butt in a slow cooker. no, it won't have the "same" taste you're looking for. but if you're not at your house, do it in a slow cooker. i've got a recipe around here somewhere that i could post if you want it.

hot sauce, your fav bbq sauce, and a few other things i can't remember off the top of my head. it does wonders for pulled pork sammiches.

That's not BBQ

**lewdog** · 08-18-2013, 11:45 AM

Quote:

Originally Posted by cabletech94

this will get me fired from this thread (yes i know, you want to smoke it):
slow cook that pork butt in a slow cooker. no, it won't have the "same" taste you're looking for. but if you're not at your house, do it in a slow cooker. i've got a recipe around here somewhere that i could post if you want it.

hot sauce, your fav bbq sauce, and a few other things i can't remember off the top of my head. it does wonders for pulled pork sammiches.

Reported.

Raiderhater · 08-18-2013, 01:17 PM

Quote:

Originally Posted by lewdog

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?

**lewdog** · 08-18-2013, 01:21 PM

Quote:

Originally Posted by Raiderhader

Uh, why not just time it so that it is ready about the time you are fixing to head over?

So if I leave my house at 9 a.m and this takes about 10 hours to smoke, I should start it at 11 pm and stay up all night to tend to the coals?

FlaChief58 · 08-18-2013, 01:28 PM

Quote:

Originally Posted by lewdog

So if I leave my house at 9 a.m and this takes about 10 hours to smoke, I should start it at 11 pm and stay up all night to tend to the coals?

A REAL pitmaster would

Raiderhater · 08-18-2013, 01:42 PM

Quote:

Originally Posted by Flachief58

A REAL pitmaster would

KCUnited · 08-18-2013, 01:33 PM

Quote:

Originally Posted by lewdog

So if I leave my house at 9 a.m and this takes about 10 hours to smoke, I should start it at 11 pm and stay up all night to tend to the coals?

Depending on your smoker, it should hold temp overnight. Pork is pretty forgiving and can handle some temp fluctuations.

Worst case, you could also pull it, put it in an aluminum pan, add some moisture and reheat in the oven.

Raiderhater · 08-18-2013, 01:40 PM

Quote:

Originally Posted by lewdog

So if I leave my house at 9 a.m and this takes about 10 hours to smoke, I should start it at 11 pm and stay up all night to tend to the coals?

Well yeah. It is going to be a Saturday night. Smoke meat and drink beer all night. Hell, even better idea: take your smoker over to your friend's place and do it over there. That'd be a great time.

**lewdog** · 08-18-2013, 01:43 PM

Quote:

Originally Posted by Raiderhader

Well yeah. It is going to be a Saturday night. Smoke meat and drink beer all night. Hell, even better idea: take your smoker over to your friend's place and do it over there. That'd be a great time.

I'm too ****ing old for that staying up late shit.

And I sure as hell ain't putting that nasty smoker anywhere near my car.

Raiderhater · 08-18-2013, 01:45 PM

Quote:

Originally Posted by lewdog

I'm too ****ing old for that staying up late shit.

And I sure as hell ain't putting that nasty smoker anywhere near my car.

Pussy.

08-18-2013, 11:16 AM	#1
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $1771900	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?
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