Need Advice on doing pulled pork for next day use

jimalbert

Meat Mopper

Original poster

Oct 30, 2009

230

43

Lehighton, PA

• Feb 1, 2013

• #1

Has anyone ever smoked a shoulder for use the next day?  If so, what was your process?  I had actually contemplated smoking it very late in the day tomorrow so that it hit 165 around midnight or so and then throwing it in a cooler wrapped in towels.  Then when I get home from Ice fishing Sunday around 1:00pm, throwing it in foil with apple juice till it hit 195.  I thought that the meat wouldnt totally cool from the time I pulled it at 165 until I got back home at 2.  Any suggestions or known good methods?

Thanks,

Jim

 

goinforbroke

Smoke Blower

Aug 5, 2012

78

20

TPA, FLA

• Feb 1, 2013

• #2

Pork is pretty forgiving in my experience.  I've 'twice-baked' spare ribs before after having had to pull them early with only a few hours on them - into the fridge - and finished them off the next day.   Actually, that set was pretty memorable.. some of the best I ever made.  

 

wes w

Master of the Pit

OTBS Member

Jul 31, 2012

1,175

82

NW North Carolina

• Feb 1, 2013

• #3

Sounds awesome Jim.

If it were me, I would pull it after the hour rest.   Pan and into the frig.   When you warm it back up, you only need to get it back up over 140 in the thickest part of the pan.    I wouldn't let it rest over 2 hours in the cooler.  It continues to cook, and will get very mushy!   Good for tacos, not good for pulled pork.

I hope this helps.   Don't forget the Q views!!  :-)

 

dewetha

Smoking Fanatic

Aug 21, 2011

737

16

Chicago - south Burbs

• Feb 1, 2013

• #4

i done this a few times. it's what i like to use when i bring a dish to someone else's party. I just use a crock pot. I just mix in my left injection and a some boiled de-fated drippings. or when i'm lazy just some apple juice and cider vinegar mix.

 

jimalbert

Meat Mopper

Original poster

Thread starter

Oct 30, 2009

230

43

Lehighton, PA

• Feb 1, 2013

• #5

Wes... I hate this idea all together.  I have done many o pork butts and have never had an issue.  This is unique because the ice only lasts so long and the super bowl only comes once a year.  Not to mention that, but I have had my young boy out ice fishing a few times this year and he really enjoys it.  He goes to sunday school on sunday so I dont want to pull him from that to ice fish.  How would you reheat the butt in this case if you refrigerated after the 1 hour rest?

THanks,

JIm
 

 

wes w

Master of the Pit

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Jul 31, 2012

1,175

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NW North Carolina

• Feb 1, 2013

• #6

I would pour about a cup of apple juice on  it and put in the oven,covered, at 225-250 to warm it.  The trick is to warm it slow so it doesn't dry out.

Ice fishing sounds like a lot of fun!    It shouldn't take to long to warm it up.

 

Last edited: Feb 1, 2013

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 1, 2013

• #7

There are several of our members that I'm sure will weigh in from a food safety standpoint - Chef JimmyJ comes to mind.

If it were me, I would smoke it to the pulled pork temp of 200 or so, pull the pork and place in a shallow pan or several shallow pans so that you can get the temp below 40 degrees more quickly.  

The danger zone is 140 to 40 degrees F and leaving a butt in a cooler as long as you are suggesting leaves it susceptible to bacteria growth.  I wouldn't take the chance.

Pork that has already been pulled and placed in shallow pans will cool quickly below the danger zone and reheat the next day with great results.  Pop it in the oven at 300 for about 30 minutes and it tastes just like you pulled it off the smoker.

Bill

 

jimalbert

Meat Mopper

Original poster

Thread starter

Oct 30, 2009

230

43

Lehighton, PA

• Feb 1, 2013

• #8

Great!  That sounds like a plan PG... I do realize the threat posed by doing what I originally said.  I will pull and reheat in this instance.  I should not go ice fishing and just do the smoker gig.... but sometimes the ice doesn't last very long...

Jim
 

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

3,402

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Prince George, Va.

• Feb 1, 2013

• #9

jimalbert said:

Great!  That sounds like a plan PG... I do realize the threat posed by doing what I originally said.  I will pull and reheat in this instance.  I should not go ice fishing and just do the smoker gig.... but sometimes the ice doesn't last very long...

Jim
 

Click to expand...

I understand!  Plus, time with your son will beat time with the smoker any day  IMHO.  Enjoy your day...I'm sure the pork will be great.

Hey, if you want to really make it great try my BDSE sauce.  It takes a little work but it's well worth it!!!!

http://www.smokingmeatforums.com/t/129351/pgsmokers-best-damn-sauce-ever-bdse

Good luck,

Bill

 

jimalbert

Meat Mopper

Original poster

Thread starter

Oct 30, 2009

230

43

Lehighton, PA

• Feb 1, 2013

• #10

Im already on it!  I saw your post a while back and I never got the chance to make it but I am doing it tomorrow evening... I will most likely take pics along the way so I will post a tutorial... Thank you once again for your advice.  Im sure that BBQ sauce is going to be out of this world!...  Jim
 

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

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Prince George, Va.

• Feb 1, 2013

• #11

Thanks Jim,

For the longest time I did not want to share that recipe.  Every time I made it and took it somewhere people would tell me that I should quit my job and make BBQ sauce...LOL.  

The problem I see as a business major, is that the market is saturated with BBQ sauce! 

At that point I decided that I would rather share my recipe with fellow enthusiasts than make an attempt to market the product.  Plus, there is always the issue of capital.

Please, if you get a chance to make the sauce let me know what you think of it.  Please note that in a later post I revealed the very simple spice blend I use for the "rub addition".  Let me know if you can't find it!

Bill