Discussion in 'Roll Call' started by bks70hunt, Jul 26, 2010.

  1. bks70hunt

    bks70hunt Newbie

    Hey all, I am new here and had a question. I looked in past threads but didn't see what I was looking for.

    I need to smoke two 14 LB. pork butts for an event this Sat. Problem is, we have rented a place for a set number of hours. Can I cook these two butts the day before for a set number of hours(,Like 8 to 10 hours) stick them into the fridge and finish them up the next day in the smoker?(until I hit 190?)

    Using a  Brinkman with lump and wood.
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF there 70 Hunt. Now you can smoke the meat before hand and then take it to the venue and then re-heat it there. I would use a steamer/pasta pot to do so. It will keep the meat very moist and you will like it too. Now can you swing by Roll Call and introduce yourself and we can give you the big welcome we like to give to new members.
  3. garyt

    garyt Smoking Fanatic

    Sorry but I think you have 2 cryovack packages containing 4 butts. Just expect 1/12 hours per pound, I have been doing this for a few years and have never sen a 14 lb butt, but a lot of 2 packs that would equil that amount
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Id have to agree with Gary.  Cook them all the way the day before then reheat at the venue.
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. I see you're already getting dome replies to your questions. It's all good my friend.
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
  7. Welcome. Sounds like a big party, what time should we all be there? [​IMG]
  8. Welcome to the family friend.

    These Gentlemen / Ladies are correct. I would do them the day before, poke them in the fridge and then reheat once you are set up there.I like the steamer/pasta pot Idea. Great Thinking mballi3011
  9. bks70hunt

    bks70hunt Newbie

    Thanks for the help..I didn't think it would be a good idea to only cook 1/2 way. And the steamer/pasta pot is a great idea!

    I will let you all know and intro myself soon. Thanks again.
  10. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    If for some reason you don't have or can't get a steamer pot that big, another option is to cook them all the way, let them rest for 2 hrs., then shred them and store them in the fridge. Then when you get to the venue turn the oven on to 200°, dump the shreded pork into a disposable turkey pan, add the saved de-fatted drippings from the pork butt (save the drippings) and some apple juice. Tightly cover the foil pan with foil and put it in the oven till the temp comes up to 165°.
  11. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Does anybody else pull the meat off the smoker before ideal temps (maybe 10 degrees) are reached, refrigerate and then bring up to final  temp the next day.

    Is there a reasonn to bring to final temp and then refrigerate? 
  12. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    You could dry out the meat, if it where me I would cook all the way then reheat as suggested, I have reheated in a crock pot with some finishing sauce/chicken broth it works great!
  13. bks70hunt

    bks70hunt Newbie

    Thanks again guys! I have two Boston Butts, right at 20LBS of meat. Today I rubbed them down with mustard, and covered them in dry rub.  I have 31 odd pounds of kingsford on hand. Apple and hickory wood chips.And a good bit of apple juice.. I plan to start smokin' at 8 am.... Wish me luck!

    Hope I don't run out of beer Friday.....
  14. bks70hunt

    bks70hunt Newbie

    Oh, I see this has been moved to roll call.. So I guess I should tell ya about myself...

    If you want to

    Name is Brian. Live in West Virginia. I am the cook in this family, wife burns EVERYTHING! But that's ok. I LOVE to cook. I cook out year round, whenever possible. Gas, kingsford,lump, hot oil, doesn't matter, if I am on the deck with meat on the grill and beer in my hand I am at peace!

    Also a homebrewer. VP of the local and only? WV Homebrew Club.Na, I am sure WV must have more brewers.... Love beer, but really love the mead! ^ taps in my laundryroom, but haven't brewed a batch for a little while..    :(

    UM, oh, also first year with a garden. been havin' all kinds of fun outdoors this year.

    Will figure this site out soon, and try to add some pics!
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome to SMF... Happy smokin my friend  [​IMG]

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