Planning a smoke and need some advice

WOW... that's gonna be a really tough one to pull off in that time frame... my suggestion would be to cook the butt the night before at home and then reheat for dinner.... just smoke the chicken the day of... that's really the only way I see it all getting done in time... see what others have to offer...

Cook at 325°, if you start at 7AM the butt will be done early(should take about 8 hours), then put the spatched bird on. It should be done well before dinner time, crispy skin and all.

Cliff.. I think he would have to get to work at least an hour early to get set up and up to temp by 7 am... whatta ya think ??

JckDanls 07 said:

Cliff.. I think he would have to get to work at least an hour early to get set up and up to temp by 7 am... whatta ya think

Click to expand...

His pit is a mini WSM(14.5 inches I believe) which should get up to temp fairly quickly if he uses enough lit charcoal to start the fire. It also will most likely require a charcoal reload at the very least when the chicken goes on and perhaps even before the butt is done.

I think you are right about cooking the butt the day before, solves a lot of potential problems before they arise.

I've changed my mind and agree with JckDanls, cook the butt and pull it the day before and reheat for the dinner.

At 325+ the Butt will take 1 hour/Lb and the bird about 15 to 20min/Lb...JJ

Bag the Pulled Pork and refrigerate until Tuesday . You can reheat in a Crock Pot, covered in a 325 Oven, some guys heat Bags of PP in simmering water. You will have 4-5 pounds of meat so give an hour to reheat...JJ

^^^^ what JJ said
First off it sounds like you will be cooking on a new smoker. I wouldn't want to be doing my first cook under pressure. To much stuff could go wrong...
Like you mentioned the chicken is pretty much a no brainier.

See post #10. Heat to an IT of 165°F. Apple Juice is fine but you may like one of these...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

Sorry, I was not clear. Vac Pacs or Zip Bags of PP in simmering water to reheat...In a Crock Pot I add some Finishing Sauce, 1/2 to 1C, cover the pot and place on High, stir every 10-15 minutes, until the IT is 165. Then I place on Warm and put it out. Re-heat takes about a hour or so depending on pot and amount of pork...JJ