meat care

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poppa d

Newbie
Original poster
Nov 6, 2014
19
10
Birmingham, Al
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
 
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.  
 
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.........
 
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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?
 
 
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................
 
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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
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