I have a 20 lb whole shoulder. I have done quite a few pork butts, but this weekened I need to have one ready for 4-5 pm tomorrow and the other 2-3 pm on sunday . I need to sleep , but I want this to be done tomorrow. The other question is what is the best way to preserve a butt for the next day and be able to present it fresh?
pulled pork questions?
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I have my alarm et for 3:30 am I cut the shoulder into 2 roasts to make them a bit easier to handle I also have a 7 or 8 lb venison roast I may throw on wrapped in bacon for future use (this to save wood). I am using a homemade brick smoker and will try to get pics but it may be dark when I fire it up.
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Go ahead & do them both together. PP reheats beautifully! Smoke the roasts to 165*, foil and take to 205*. Rest wrapped in towels in a cooler for at least 1 hour and up to 4 hours, open and shred (I do it by hand). Once everything is cool, place Sunday's portions into ziplocks and stick it in the fridge.
Options for reheating:
- Stove top in a large skillet with a splash of apple juice or BBQ sauce of choice
- Place in covered pan/dish with apple juice and warm in the oven at 200* for 30-45 min.
I just had the same situation. I needed to do two roasts. One for Wednesdays work potluck and one for Thursdays potluck. I did them both Tuesday night. I pulled them both and put one in the refrigerator in a ziplock bag. I rewarmed Thursdays in a crockpot on low. I was concerned it would dry out. No worries, set on low for 4 hours before the luncheon on Thursday and it turned out fantastic.
thanks for the advice. I started the butt's at about 5:30 this morning did not leave room for the venison so that will have to wait until later/tomorrow . I have used the oven on low in the past and will probably use that method. thank you