Hi gang,
I'm planning on smoking a couple of pork shoulders for the Browns game, and had a few questions.
I have a rub and a finishing sauce, but I wanted to know about some timing issues.
First, should I get a bone in or a bone out roast? I can get either one from the Market, but I didn't know if it would make a difference in flavor.
I'm expecting this to take about 10 hours, so I'm prepared for that. I was hoping to start it early Saturday and have it finish near midnight. However, will this effect the product?
I know that I can hold it in a cooler wrapped in cloth for about 8 hours, which would be about the time the tail gating would start. But that wouldn't give me a chance to shred it or put the sauce on it.
Can I pull it when its done, and then put it into the chaffing dishes? I was planning on reheating it once we get to the lot. If I pull it then, would I put the finishing sauce on then, or the next morning? My finishing sauce that I found here has a lot of vinegar in it, which I know can effect the meat long term.
I could probably time it to the point that it would be done in the morning, but then I'll be without sleep, which will not be the best for the game!
My plan currently is:
Rub the roasts when I get home and start the fire
Once it gets to temp, start the smoke
I wasn't planning on wrapping at any point. This seems to be a matter of preference, so I'll try it this way first
Once finished cooking, let it rest about an hour in a cooler
The pull it apart and place into chaffing dishes
I have no idea when to put the finishing sauce on the meat. I expect to be done pulling at midnight, which is 8 hours away from serving time. I can keep it in the cooler until the morning and finish it then too.
Any help would be appreciated.
Thanks!
Frank
I'm planning on smoking a couple of pork shoulders for the Browns game, and had a few questions.
I have a rub and a finishing sauce, but I wanted to know about some timing issues.
First, should I get a bone in or a bone out roast? I can get either one from the Market, but I didn't know if it would make a difference in flavor.
I'm expecting this to take about 10 hours, so I'm prepared for that. I was hoping to start it early Saturday and have it finish near midnight. However, will this effect the product?
I know that I can hold it in a cooler wrapped in cloth for about 8 hours, which would be about the time the tail gating would start. But that wouldn't give me a chance to shred it or put the sauce on it.
Can I pull it when its done, and then put it into the chaffing dishes? I was planning on reheating it once we get to the lot. If I pull it then, would I put the finishing sauce on then, or the next morning? My finishing sauce that I found here has a lot of vinegar in it, which I know can effect the meat long term.
I could probably time it to the point that it would be done in the morning, but then I'll be without sleep, which will not be the best for the game!
My plan currently is:
Rub the roasts when I get home and start the fire
Once it gets to temp, start the smoke
I wasn't planning on wrapping at any point. This seems to be a matter of preference, so I'll try it this way first
Once finished cooking, let it rest about an hour in a cooler
The pull it apart and place into chaffing dishes
I have no idea when to put the finishing sauce on the meat. I expect to be done pulling at midnight, which is 8 hours away from serving time. I can keep it in the cooler until the morning and finish it then too.
Any help would be appreciated.
Thanks!
Frank