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post #1 of 16
Thread Starter 

I have a question. if you had to cook 13 Boston butts and could only cook 10 at one time, what would be the best way to store the butts that are cooked while the others are cooking. I usually wrap mine in foil and place in a cooler for a while after they are done, but have never had to cook this many at one time. do I need to put in fridge after they have set in cooler or just put on ice once they are wrapped in foil. thanks for your help.

 

poppa d

post #2 of 16

Are you going to make pulled pork? 

post #3 of 16
Thread Starter 

yes I am making pulled pork

post #4 of 16

If it were me, I'd cook 7 one time then 6 next.  Once the first batch is done, I'd place the wrapped butts in an ice chest to rest for a couple of hours while the others are cooking.  You can then pull the first batch taking care to refrigerate the pork after pulling, while waiting for the others to finish.  Sounds like at least a 2 day cooking adventure.  Not to worry though, pulled pork holds nicely in the fridge and reheats easily.  just remember food safety.  

post #5 of 16
Thread Starter 

I would cook all of the butts the same day. start early and finish late.

post #6 of 16
Thread Starter 

thanks Bear55 for your help.

post #7 of 16

Well good luck with the cook.  I do think you will need to refrigerate the first batch.

post #8 of 16
Thread Starter 

will do

post #9 of 16

Bear 55 has you covered. Remember to post a Qview.

Happy smoken.

David

post #10 of 16
Thread Starter 

can you tell me what a Qview is.

post #11 of 16
Quote:
Originally Posted by Poppa D View Post
 

can you tell me what a Qview is.


Poppa D it is posting pics of what you have BBQ Smoked or anything you want to share, in the Reply section click on item that is on the left side with the for things in it.

post #12 of 16

Just a thought here, if you are cooking that many butts, I would most definately do them ahead, all of them. Pull 'em, pull 'em and either in the reefer or even freeze, till ready for serving reheat. Butts of all the smokes are better reheated. You can add a bit of finishing sauce to ensure moisture content, and its adds just enough spice so everyone loves the meat but doesn't realize you you added it. You can either reheat in crock pots (low heat and maintains moister) or covered chaffing dishes.

 

Just a suggestion, I figure you had planned on it already anyway.

 

If you don't have a favorite finishing sauce already, I'd recommend Chef JJ's, I use it and I add just a bit of honey with it. Mmmmm.........

post #13 of 16
Thread Starter 

I had planned on letting the butts sit in a cooler for a few hours with no ice and then put in fridge. Sounds like a good idea to go ahead and cut the meat up as you go. I have never heard of Chef' JJ's sauce. I use a commercial sauce Sweet Baby Ray's. where can I buy the Chef JJ's sauce?

post #14 of 16
Quote:
Originally Posted by Poppa D View Post
 

I had planned on letting the butts sit in a cooler for a few hours with no ice and then put in fridge. Sounds like a good idea to go ahead and cut the meat up as you go. I have never heard of Chef' JJ's sauce. I use a commercial sauce Sweet Baby Ray's. where can I buy the Chef JJ's sauce?

 

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

 

I add about a 1/4 cup of honey to mine, sort of knocks the horns off the vinegar. But everyone is different.

I probably don't use a whole Tbs per butt. It just adds a bit of spice too the meat and a little moisture. Then wrap in foil to reheat when needed.

I normally pull my pork, been awhile since I had sliced, ...... its a good idea too!

 

BTW its not a BBQ sauce, its a finishing sauce, Chef JJ has a full line of sauces including a really nice foiling sauce also! He allows us to use his recipes to increase our smoking God like powers.

 

'Course you could always go with ribs and drop by Dreamland. Mmmmmmmm................

post #15 of 16
Quote:
Originally Posted by Poppa D View Post
 

I have a question. if you had to cook 13 Boston butts and could only cook 10 at one time, what would be the best way to store the butts that are cooked while the others are cooking. I usually wrap mine in foil and place in a cooler for a while after they are done, but have never had to cook this many at one time. do I need to put in fridge after they have set in cooler or just put on ice once they are wrapped in foil. thanks for your help.

 

poppa d


I'd say cooking 10 would be great: However , you'd get better heat and smoke on each one by doing a 7 and 6 at a time thingy.

 

IMHO , the finished ones should be coolered  an hour or more for the extra tenderizing effect , then either pull and into the Fridge - or- into the Fridge whole for pulling later (I'd go with the pull and

 

Fridge , saves a heating session and cold Pork is a bit harder to pull).

 

Day of the meal... Crockpots :cool:

 

Have fun and . . .

post #16 of 16
Thread Starter 
Thanks for the great advice
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