- Apr 30, 2011
- 89
- 54
i went and bought myself a cambro upch400 heated carrier. we will use it for a number of things but saturday i get to break it in doing pulled pork for my son and 80 of his friends. i will have to cook the pp in two batches so i am wondering if people have experience with the heated cambros. my van has 110VAC so i can keep the meat at 140-150 indefinitely. NOTE - we are doing pulled pork fajitas so it is less forgiving since there is no finishing sauce. i usually pan at foil then at the end i drain the au jus, separate and pour it over the pork after it is pulled.
i read this article https://www.smokingmeatforums.com/threads/holding-pulled-pork-for-later.163993/ which got me thinking i might have a few options:
i read this article https://www.smokingmeatforums.com/threads/holding-pulled-pork-for-later.163993/ which got me thinking i might have a few options:
- Smoke it all ahead pull it and put it in the fridge. i have done this and it is usually not bad but not like it is when it is fresh. the article above tried three methods and i think this came in last.
- smoke it all ahead and fridge it without pouring the au jus over it then put that on when i reheat it.
- smoke one batch and hold it in the cambros while the second smokes. not sure how long i can hold it once it is pulled.
- hold the first batch like above but drain the au jus then foil the butts without pulling them and put them in the cambro while the second smokes. when those are done, do the same thing and then pull the butts on site just before serving and pour the au jus over them