4th of July Q-View on my new WSM - Next Day Q question!

[splendorlex]

I thought I'd combine a few things in one thread here. I recently picked up a WSM 22 after my MES 40 heating element gave out for the second time.

Today is my third cook, and I'm starting to get the hang of temp management and such. It is a different beast from the "pick a temp" of my MES. I have to admit there is something satisfying about working with fire, and I like that there isn't something that will fail on the WSM. I can see myself using this thing for a LONG time.

Anyhow, today I'm cooking two pork butts at the same time. Here's a look:

I have two different rubs going just to mix things up. This cook is for a 4th of July party I'm going to tomorrow. I didn't want to attempt doing the cook tomorrow, when I'm not real sure when it will be done. How would you go about keeping these things in good shape for tomorrow? Will I need to refrigerate and then heat them back up at the party? I know that it's probably smart to keep them intact rather than pull them, and pull it at the party. How would you handle it?

Happy 4th everyone!

 

[SmokinVOLfan]

Congrats on your new smoker. Fas as the butts go it really all depends on when they get done and what time your party is. You can wrap them in foil and toss them in a cooler with towels for several hours. If you think it will be way longer than that I would pull them, refrigerate, and heat back up before the party tomorrow. Foil pans with a little finishing sauce or apple juice in the oven will heat them back up nicely.

 

[smokerjim]

if they are going to be done today I personally would pull it and put in fridge until tomorrow and heat it up with some bbq. sauce.

 

[dward51]

I'm doing the same, 2 butts in a 18" WSM for supper tomorrow (the 4th). I trimmed and hit them with rub last night and they are prepped in the fridge now. I'm going to put them on the smoker about 6:30pm to 7:00pm and run at 225* for the duration. Normally 18-22 hours depending on stall. Then foil and store in a cooler for the last few hours. Will still be steaming hot tomorrow night.

You are a few hours ahead of me on the start, but I would presume you can do the same..... Holding them 6 hours in a cooler is no big deal. Or you could do them at a higher temp and finish the cook tonight and reheat.

 

[splendorlex]

I probably should have waited and let them work overnight, but the WSM is still too new to me and it isn't holding temps as good as it will. I need to build up more of the good stuff in there to seal the gaps. It's actually really holding temps great today, but I am running it hot at around 275.

 

[GaryHibbert]

I would definitely pull them when they're done and put them in the fridge overnight. Do you have a vac sealer? That makes reheating real simple.
Gary

 

[splendorlex]

I don't, but i have big 2 gallon ziploc bags and a straw. :)

 

[smokerjim]

I would just put it in aluminum pans, when you want to reheat just add some bbq. sauce and put in oven

 

[GaryHibbert]

I agree. With a vac/seal, it's easy to reheat in a pot of water, but not in ziplock bags. The pans in the oven are your best bet. Either that or a crock pot.
Gary

 

[splendorlex]

Just to update the thread, here's how I ended up going about things. Both butts got to the right temp right around 11:30 pm the on the 3rd. With the WSM I've been smoking at a higher temp, around 275 or so as my new smoker seems to hold that high temp better thus far. This is leading to shorter cook times, way better bark, and equally good pulled pork. I think my next smoke I'll see if I can dial in a lower temp now that I have some good gunk built up in there. I pulled them off, wrapped them up without pulling, and put them in a 2 gallon bag in the fridge. (I also may have snagged a few stray pieces that "fell off" when I moved them around.)

The next day I put the 2 wrapped butts in the oven aiming to get them back up to eating temp, around 160. I started with the oven around 225, as I didn't want it to go too fast, but that was taking longer than I expected so I boosted the temp to 350. For future reference, I'd plan for at least 2 hours from fridge to temp if I want to keep it low. Once they were to temp, I wrapped them in towels and went to the party.

I pulled it at the party, and everything turned out great. Now it was not AS good as when you eat it the same day, but it was still pretty darn good. I can see the benefit of having a vac sealer, and I'll have to look into that!