Cook now, serve later?

21pearl

Newbie

Original poster

Mar 9, 2008

16

10

• Sep 19, 2008

• #1

I am NOW cooking a bone-in pork shoulder for a dinner party tomorrow. I started it at 5:15 CST and it is just now to 130 degrees. I'm about to put it in the oven when it reaches 150 or so. What is the best way to serve it up tomorrow just as it was just coming off the smoker....Fresh? I need advice!

 

bcfishman

Meat Mopper

SMF Premier Member

May 2, 2008

286

10

Brevard County FL

• Sep 19, 2008

• #2

Wait til it gets to 165 before you foil if you have the time.

You can use a crock pot, do the bags and boil, reheat in covered dish in oven.

How bout some pics already.

 

daddio

Meat Mopper

May 21, 2007

270

10

mississippi

• Sep 19, 2008

• #3

when you foil and go to the oven,take it up to 190 to 200 seal up good in the foil let cool a bit then in fridge. next day we have put them in oven still sealed up at 350 for about an hour then open up and pull,should do nicely. good luck

 

21pearl

Newbie

Original poster

Thread starter

Mar 9, 2008

16

10

• Sep 19, 2008

• #4

Is it okay to put off pulling the pork until tomorrow?

 

21pearl

Newbie

Original poster

Thread starter

Mar 9, 2008

16

10

• Sep 19, 2008

• #5

Thanks DADDIO. Exactly what I was looking for!!!!