Another smoke and hold thread

[dblbogey]

I need to smoke a couple of Butts 2 to 3 days ahead of time. After reading what threads I could find on here I plan to smoke them until they reach a temp of 160 (is that right?) then place in aluminum pan and foil.

Do I pull them at 190 and wrap the whole deal in a towel or let them get to 200 or so and just let them rest an hour before pulling?

Next question is do I save the juice and add it back when I reheat or add it to the PP before I refrigerate? I think I am going to use Chef JJ's idea and bag them in gallon bags to hold until time to reheat.

Any other advice is more than appreciated!!!!!

 

[sound1]

The rest is important to the redistribution of juices throughout the meat. How/where you let them rest is up to you and what resources you have available to you. I would go to 200, wrap and even if you hold in your smoker at 140 or so for a couple of hours it will improve the moisture in the meat.

As to packaging, I vac seal with juices, freeze and add finishing sauce on the reheat.

http://www.smokingmeatforums.com/t/137532/pulled-pork-for-a-crowd-made-ahead-of-time

 

[bruno994]

X2 to Sound1's advice...