Need Some Advice

tolarius

Fire Starter

Original poster

Nov 14, 2010

31

10

Chesapeake, VA

• Aug 30, 2012

• #1

Its the first weekend of college football!!!

Going to a tailgate and thought it might be a good idea to have the slow cooker house some great pulled pork.   However, I am in a pickle, I will be starting Friday afternoon to cook about 2 or 3 pork butts, they will be done around 11 or midnight.  I will be traveling to the tailgate area around 2pm on Saturday, how should I keep the pork moist?  

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

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May 12, 2011

22,172

7,150

• Aug 30, 2012

• #2

14 hours is a long time to keep the PP warm. You need to schedule the Smoke to finish no earlier than 8AM game day, figure 2hrs/Lb, then wrap the meat in foil and towels and put them in a cooler to keep hot. Or Smoke it, Pull it and Chill it in Ziptop Bags. Put the meat in the Slow Cooker, add some Apple Cider/Juice to moisten the meat and heat it on High until the meat gets above 165*F or begins to simmer, about 1 hour or so, then turn to warm to hold. Just before serving mix in a Finishing Sauce...This is my favorite...JJ

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

 

Last edited: Aug 30, 2012

barkinbronco

Newbie

Aug 30, 2012

5

10

Colorado Springs elevation 6,700

• Aug 30, 2012

• #3

I agree with everything Chef Jimmy said and add that when I use the foil/towels/cooler method I also fill a gallon plastic milk jug with hot tap water and nestle that in the cooler too.  It works like a champ but I have never tried to hold past 4 hours.  At that point I still had a very safe IT.

I gotta try that finishing sauce Chef!

 

scarbelly

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Jul 26, 2009

14,315

73

• Aug 30, 2012

• #4

Great advice from Jimmy - I have heated up some bricks too hot to handle bare handed  then wrapped them in towels and added to the cooler and had them go 7 hours but you have to fill every void in the cooler to stretch it that long.  Keep a probe in the meat so you can actually see what is happening 

 

bmudd14474

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Jun 1, 2008

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Florida

• Aug 30, 2012

• #5

Scarbelly said:

Great advice from Jimmy - I have heated up some bricks too hot to handle bare handed  then wrapped them in towels and added to the cooler and had them go 7 hours but you have to fill every void in the cooler to stretch it that long.  Keep a probe in the meat so you can actually see what is happening 

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dragonmaster194

Smoking Fanatic

Jun 17, 2012

451

13

Burns, Wyoming

• Aug 30, 2012

• #6

You got some good advice!  I also coppied JJ's finishing sauce to try.  Thanks.  Steve