Fellows in Smoke -
I have signed up to cook brisket and Pulled Pork for 30 people for my daughters wedding rehersal dinner. I have to cook it up at home in Raleigh on Thursday, then refrigerate and transport it in tins on Friday to Table Rock, where we have a cabin and where we will have the dinner that night. I was thinking I would be able to warm it up in the oven before we serve it to liquify the fat...
I assume I will pull the pork on thursday, then mix it with some foiling sauce before I put it in the tins and refrigerate...or should I just keep it whole and put the whole butt and brisket in the oven at the cabin and pull and slice everything there? I am going to serve the briskett sliced. I do not want to transport my CG SFB smoker to table rock, and thereis just a park like charcoal grill there
I have always just eaten everything I cooked within a few hours of cooking it so I don"t know much about doing it ahed of time
I am open to ideas!!
Thanks
Tom Schaffer
919 332 1957
I have signed up to cook brisket and Pulled Pork for 30 people for my daughters wedding rehersal dinner. I have to cook it up at home in Raleigh on Thursday, then refrigerate and transport it in tins on Friday to Table Rock, where we have a cabin and where we will have the dinner that night. I was thinking I would be able to warm it up in the oven before we serve it to liquify the fat...
I assume I will pull the pork on thursday, then mix it with some foiling sauce before I put it in the tins and refrigerate...or should I just keep it whole and put the whole butt and brisket in the oven at the cabin and pull and slice everything there? I am going to serve the briskett sliced. I do not want to transport my CG SFB smoker to table rock, and thereis just a park like charcoal grill there
I have always just eaten everything I cooked within a few hours of cooking it so I don"t know much about doing it ahed of time
I am open to ideas!!
Thanks
Tom Schaffer
919 332 1957