- Sep 7, 2016
- 21
- 11
I made another post about my daughter's first birthday party over Labor Day weekend. In this post I'd like any advise or tips regarding my plans for the brisket and pork.
BRISKET: 21# Snake River Farms Gold Brisket. Plan to smoke the day before the party. Trim, Salt/ Pepper rub, wrap in butcher paper when it gets the color I like. Depending on timing, might finish wrapped in butcher paper in the oven. When done I will leave wrapped in paper and then wrap in plastic wrap to keep in the fridge until party day. Reheat in the oven (still wrapped in butcher paper in tin pan covered in foil. Thoughts, especially regarding reheating plans? Is there a better way to reheat?
PULLED PORK: 18.5# Snake River Farms Whole Pork Shoulder (might also do another pork butt to make sure we have enough). Two days before party, Trim, rub with mustard and Killer Hogs BBQ Rub. Smoke until good bark and wrap in foil. Add anything to foil? Might finish in oven depending on timing. Rest, pull and vacuum seal. Reheat day of party in hot water (still in vacuum sealer bag). Again, is this the best method to reheat?
Appreciate any tips. My goal is to have all of the meat done before the day of the party. I plan to post pictures/ updates as I am making all of this.
Thanks,
Mark
BRISKET: 21# Snake River Farms Gold Brisket. Plan to smoke the day before the party. Trim, Salt/ Pepper rub, wrap in butcher paper when it gets the color I like. Depending on timing, might finish wrapped in butcher paper in the oven. When done I will leave wrapped in paper and then wrap in plastic wrap to keep in the fridge until party day. Reheat in the oven (still wrapped in butcher paper in tin pan covered in foil. Thoughts, especially regarding reheating plans? Is there a better way to reheat?
PULLED PORK: 18.5# Snake River Farms Whole Pork Shoulder (might also do another pork butt to make sure we have enough). Two days before party, Trim, rub with mustard and Killer Hogs BBQ Rub. Smoke until good bark and wrap in foil. Add anything to foil? Might finish in oven depending on timing. Rest, pull and vacuum seal. Reheat day of party in hot water (still in vacuum sealer bag). Again, is this the best method to reheat?
Appreciate any tips. My goal is to have all of the meat done before the day of the party. I plan to post pictures/ updates as I am making all of this.
Thanks,
Mark
