or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Finishing sauce question
New Posts  All Forums:Forum Nav:

Finishing sauce question

post #1 of 6
Thread Starter 
I am doing a couple of Butts Friday morning and hope to have them done between midnight and 1 or 2 in the am. I plan on putting them in a cooler till about 5 am (if you can do that) then pulling it and not eatting it till 11 sat morning. Do I wait till ready to searve to put the finishing sauce on or do I go ahead and do it after I pull it? Thanks for any help.... It is going to be a long night for me that night icon_rolleyes.gif ......
post #2 of 6
Why not get some sleep and pull them at 10? Preheat your cooler with boiling water, when they hit 200 wrap them puppies fast and pop em in. Get up at 8 ish and stick 'em with a temp probe. I bet they will still be around 130 or so. And if not, oven 'em for an hour. And finishing sauce is used at serving time. You CAN add a bit before tho. Up to you.
post #3 of 6
yup what ^ say's makes sence to me also.and ya finishing sauce is served at time to eat-mo better that way.
post #4 of 6
Jim, My family has done several hog roasts for graduation parties and such, sometime we have done whole hogs other times just several large roasts. We have done the finishing suace both ways usually we just put the sauce on as soon as we pull the pork. We have done the actual cook 2 or 3 days ahead of time and just put sauce on meat and refigerated and put into large roasters to reheat and serve and have had great luck with it. Smoking ahead of time and reheating may be something to think about if you have that option, will make for a little easier job the day of, just my thoughts, anymore questions just ask good luck Travis
post #5 of 6
Put your finishing sauce on when u pull the meat, just before serveing. i have left meat all wraped up in a cooler for 6 hrs, i put the cooler inside of of a black trash bag and set in the sun, it is useally above 70* outside. you can also wrap your cooler up in a blanket and pre heat cooler with a heating pad. I useally leave a digi thermo probe in the cooler to monitar the temp in the cooler.
post #6 of 6
Jim: I've only done one butt, but (double butt there, oh well) I put a small amount of finishing sauce on right after I pulled it. Then put the bottle of finishing sauce and some mahogany sauce out on the table, folks could add more of what they wanted then. Had a sammie from leftovers today and was just as good if not better then yesterday. Just my 2 cents, hope it helps and good luck!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Finishing sauce question