So I kind of have an odd question, but I figured it cant hurt to ask...
I wanna do a pork butt on memorial day, but I'm not too keen on waking up at 3:330 am and I'm not too comfortable leaving my ECB lit over night. My question is, Would par-cooking a pork butt a day before and finishing it to its pulling temp alter flavor and in the long run be incredibly stupid? I was planning on letting it smoke the day before at 225 until it hit an Internal temp of 145 degrees, pulling it off the smoker and popping it in the fridge overnight, then in the afternoon the next day finishing it on the grill to have ready by a 5:00 serve time. I'm just curious if anyone else thought of trying this method, or has used this method to some degree of success. If it turns out to not be a smart idea, Then I will end up biting the bullet and getting my lazy bum out of bed at the wee hours, but any and all advice is welcome. Thanks in Advance!!
-Charlie
I wanna do a pork butt on memorial day, but I'm not too keen on waking up at 3:330 am and I'm not too comfortable leaving my ECB lit over night. My question is, Would par-cooking a pork butt a day before and finishing it to its pulling temp alter flavor and in the long run be incredibly stupid? I was planning on letting it smoke the day before at 225 until it hit an Internal temp of 145 degrees, pulling it off the smoker and popping it in the fridge overnight, then in the afternoon the next day finishing it on the grill to have ready by a 5:00 serve time. I'm just curious if anyone else thought of trying this method, or has used this method to some degree of success. If it turns out to not be a smart idea, Then I will end up biting the bullet and getting my lazy bum out of bed at the wee hours, but any and all advice is welcome. Thanks in Advance!!