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New to Smoking, need ideas for a Work BBQ

post #1 of 13
Thread Starter 

Hey smokers! 

 

So I am very new to smoking (actually havent smoked anything yet) but I bought myself a Masterbilt Dual Fuel 30" Cabinet smoker for my birthday.  I am going to try some ribs on it tomorrow, and chicken on sunday. 

 

My question...

 

On Thursday next week, we have a lunchtime BBQ potluck at work.  I would like to bring something to share from my new smoker.  What are some things I could smoke the day before after work (within about 6ish hours) that would do well re-heated the next day at lunch?

 

I was thinking of doing a pork shoulder for some pulled pork sandwiches.

 

Thoughts? Advice?

 

THANKS!  

post #2 of 13

Pork or brisket could both likely be done in that time frame.  Although I typically use a lower heat and thus it takes longer.

post #3 of 13

Welcome to the board, CB! If you're new to smoking I strongly recommend that you practice before you serve to a group. You can search this board to get basic food-safety rules like temperatures and times, etc.

post #4 of 13

Welcome, Pulled Pork from a shoulder or a butt will take longer than 6 hours unless you cut them up into softball sized chunks. Get your smoker going at 250-275 and smoke the meat until they reach an internal temp (IT) of 200 to 205°F. Let them rest about 30 minutes and pull the meat into shreds. When you need to reheat mix with some Finishing Sauce or Apple Juice and depending on what you have to reheat with, microwave, heat in simmering water in freezer zip top bags or in an oven, covered, at 325°F until the IT reaches 165...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

 

post #5 of 13
Thread Starter 

Thanks for the responses!! 

 

I will definitely take your advice on reheating the puller pork.  I might also try to sneak out of work a little early the day before to get more time with the smoker. 

 

Also I appreciate the advice about practicing some more before serving a group, but I figure if it comes out terribly, I just wont bring it in the next day to the potluck! 52.gif

 

Thanks again! 

post #6 of 13

ABT's, Meatloaf, Dutch's Wicked Baked Beans, should I continue :biggrin:

post #7 of 13

No debate, pork shoulder!

post #8 of 13

Fatty's, Smoked Deviled Eggs, Stuffed Pork Loin

post #9 of 13
Quote:
Originally Posted by ChalupaBatman View Post
 

Hey smokers! 

 

So I am very new to smoking (actually havent smoked anything yet) but I bought myself a Masterbilt Dual Fuel 30" Cabinet smoker for my birthday.  I am going to try some ribs on it tomorrow, and chicken on sunday. 

 

My question...

 

On Thursday next week, we have a lunchtime BBQ potluck at work.  I would like to bring something to share from my new smoker.  What are some things I could smoke the day before after work (within about 6ish hours) that would do well re-heated the next day at lunch?

 

I was thinking of doing a pork shoulder for some pulled pork sandwiches.

 

Thoughts? Advice?

 

THANKS!  


Here's a whole Bunch of things you can do, and how to do them:

 

Just click on "Bear's Step by Steps".

 

 

Bear

post #10 of 13
Thread Starter 

Decided to work from home tomorrow so I could give a full 12 hours set aside to do a Pork Butt.  Will post updates. 

post #11 of 13
Quote:
Originally Posted by ChalupaBatman View Post
 

Decided to work from home tomorrow so I could give a full 12 hours set aside to do a Pork Butt.  Will post updates. 


That sounds like a plan!!

 

Give it time to get to over 200°---Maybe 205° or until the bone is nice & loose.

 

Don't forget the Pics for us QView beggars!!

 

 

Bear

post #12 of 13
Thread Starter 

I will try to post pictures throughout the process tomorrow! 

post #13 of 13
Thread Starter 
Got it on about an hour ago, hoping to pull it apart right before I go to bed around 10pm.

I am starting a nee thread in the grilling pork forum if anyone wants to follow along today.

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