Need help coordinating a smoke and reheating

kangsmokesalot

Fire Starter

Original poster

Nov 15, 2011

30

10

Buckhead, GA

• Aug 28, 2012

• #1

I am smoking 2 8ish lb butts this Friday, working from home all day, for a tailgate Saturday.

We will probably eat around 2 on Sat.

Should I start the smoke later on Friday and leave them in  a cooler for a long period of time or should I do them as early as possible and refrigerate them and reheat on Saturday?

Another issue is that we are tailgating down at the GA dome, so the meat will need to be reheated before we leave around noon Sat.

If y'all think I should refrigerate, should i pull before reheating? How would you reheat quickly in this situation?

Hope this makes sense, I might be too excited for football season.

Thank you for your help.

Edit: I have done some searching on this site, but wasn't able to find a similar situation.

Thanks again

 

Last edited: Aug 28, 2012

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Aug 28, 2012

• #2

A cooler of Butts and towels will stay above 140* for about 6 Hours, so you can plan accordingly. If you need to Smoke and Chill, then you need to finish the job and Pull the Pork then bag no thicker than 2" let them cool on the counter for 30-60 minutes then into the refer in a single layer. Reheating to 165*F+ can be done by placing the Bags in Simmering Water on the Stove / Grill or placing the pork in covered pans and in a 325*F Oven. Either way add any finishing sauce just before service...JJ

 

scarbelly

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Jul 26, 2009

14,315

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• Aug 28, 2012

• #3

Jimmy gave you some great advice - I have also cooled meat by placing in pans then into an ice bath around the pan. The idea is to chill the meat before putting into the fridge so you don't heat up the interior and expose the other foods to unsafe temps. 

 

kangsmokesalot

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Original poster

Thread starter

Nov 15, 2011

30

10

Buckhead, GA

• Aug 28, 2012

• #4

Thanks for the quick responses. I think i will go with cooling it Friday night and heating Sat. Can i just leave it in the covered pans in the fridge or will this dry it out? How long will a decent size pan of pork take to heat up at 325 degrees? Sorry for the specifics, just worried about the time crunch.

Thanks again.

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

22,172

7,150

• Aug 28, 2012

• #5

It will be fine in a pan covered especially if you save and add any pan juices or a little Apple Juice. Add finishing sauce at the end and plan on at least 1 hour reheat at 325*F...JJ

 

mr500

Meat Mopper

Dec 30, 2009

281

12

Auburn Al

• Aug 28, 2012

• #6

Nice..Must be going to the NC/Auburn game.

WAR EAGLE

 

kangsmokesalot

Fire Starter

Original poster

Thread starter

Nov 15, 2011

30

10

Buckhead, GA

• Aug 29, 2012

• #7

Thanks again JJ.

mr500 - yup, headed to the Auburn game and can't wait. We will be in the yellow lot if you want to drop by for a sammie and some beers. War Eagle!

 

mr500

Meat Mopper

Dec 30, 2009

281

12

Auburn Al

• Aug 30, 2012

• #8

Ughh I wont make the game this year..

But ill be watchin on the tele...

Waiting to see what we have this yr!!!!!!!!!

War Eagle

M