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Need advice for a smoke tomorrow eat Sunday

post #1 of 4
Thread Starter 
Hey all,

Catering an event for a close friends surprise 40th bday. I am gonna me smoking 4 Boston Butts for the event.

I know I can smoke them and wrap them in foil and wa them up the next day.

A couple of questions.

1. Should I wait and shred them on Sunday?

2. What temp should my oven be and for how long should I warm them up? Also should they be wrapped in the foil still as I warm them up.

Any other suggestions are welcomed!

Thanks in advance and looking forward to the smoke.
post #2 of 4
Pull them after they are cool enough to pull.

Reheat in a 200-225 degree oven in chaffing pans or foil pans covered with foil.

If you can catch the drippings while cooking the pork, de-fat it and pour it into the pulled pork.
post #3 of 4
Thread Starter 
How do you de fat drippings? So it's best to shred before? It wouldn't get dry?
post #4 of 4
Quote:
Originally Posted by phoenixrocket View Post

How do you de fat drippings? You put them in the fridge & the fat will solidify on the top, then just scrape it off.So it's best to shred before? Yes It wouldn't get dry? No it won't get dry
I would also use a finishing sauce. Here's one a lot of us use.

SoFlaQ’uers finishing sauce

 



1 Cup Cider Vinegar
2 Tablespoons Brown Sugar

1 Teaspoon Tony Chachere's Cajun Seasoning

1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

 

Hope this helps!

 

Al

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