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Butts and brisket

post #1 of 7
Thread Starter 
I'm smoking 4 butts and a brisket for tomorrow they will be done about 11 pm tonite and want to serv tomorrow about 2 should I keep them warm in a cooler with towels or reheat tomorrow???
post #2 of 7

If you use a well insulated cooler, wrap the meat in thick towels, and pack some old pillows in the cooler with the meat it will stay nice and hot for about 6 hours.  After that, go ahead and pull and/or slice the meat and place either in heated chafing dishes, aluminum pans covered and on a warm smoker or in the oven, or in a crock pot.

 

Be sure to whip up a batch of finishing sauce, there are several available on this site. 

 

Here is mine:

 

3 Quarts of Apple Cider Vinegar

1 cup Ketchup (Catsup)

5 oz. Worsty sauce

10 oz. French's yellow mustard

3/4 cup salt (I use sea salt but regular iodized is fine) - I also usually cut back on the salt

1/4 cup fresh ground black pepper

1/2 oz crushed red pepper

4 oz of your favorite hot sauce (I cut back on the red pepper and hot sauce depending on the audience and it doesn't affect flavor)

 

Mix all ingredients in a large pot and bring it to a boil.  Once it boils it is ready for use as a mop or for canning.  

 

Makes about 1 gallon, which is enough to mop a 70 pound pig.

 

Good luck,

 

Bill

post #3 of 7
Thread Starter 
Thanks bill that's what I was thinking thanks for the finishing sauce recipie will try it.
post #4 of 7
Quote:
Originally Posted by jeff1143 View Post

Thanks bill that's what I was thinking thanks for the finishing sauce recipie will try it.

You are very welcome Jeff.

 

Do us a favor and update your profile with your location when you get a chance.  That way we know where you are!

 

Thanks,


Bill

post #5 of 7
Thread Starter 
[IMG]
post #6 of 7

Nicely done Jeff.

 

I gave you some points for that quick lil q-view!

 

Bill

post #7 of 7
Thread Starter 
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