- 7 Posts. Joined 12/2007
- Location: Coleraine Mn
- Points: 11
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Butts and brisket
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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.
You are very welcome Jeff.
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