Little help

[kcpigman84]

Okay, I have a big smoke by my standards, and a small rig. I've been cooking on a Kamodo Akorn CharGriller for about 18 months now. This Sunday (21st) my wife and I are hosting her family for Christmas dinner. We have a 16 lb whole packer and a pair of Boston Butts around 5 lbs each in the freezer right now. I know for some people around here, that's called "Saturday" but for us, it's a big smoke, too big to fit on my rig at one time. All of the meat will be served @ 1 pm on Sunday. I'm pretty confident with what I want to do with the meat itself, but the timing is more of an issue.

My plan, roughly:

Cook Boston Butts on Saturday during the day. Foil and rest for an hour in a cooler, then transfer to a foil catering pan. Pull the pork and cover with foil, let it cool to close to room temp, then stick it in the fridge over night.

Start the brisket ~9 or 10 pm Saturday night, cooking at 225-250. Pull Brisket ~11 foil, rest in a cooler. Throw the catering pan with the pork into the oven on 200 for about an hour, starting at noon. Unwrap the brisket ~ 12:30 and slice, remove pork around 1 and serve everything.

Some questions: When do I thaw the Boston Butts to have them ready to rub by Friday Night? What about the Brisket?

Will the pork stay moist if I use the reheating method I'm describing? Will it need less time in the oven, or a higher warm temp?

Any advice helps.

Thanks, fellas. I'll try to take some pics to post.

 

[pineywoods]

Take them out of the freezer and place them into the fridge NOW

Your plan for the butts is good but I would add either a finishing sauce or a little apple juice just before reheating. Pull the foil back mix in the liquid and reseal the foil then into the oven.  I would put the pork in a little earlier as well at low temp it takes a bit to heat up.

Have a good smoke and a great day with family and don't forget the Qview

 

[demosthenes9]

I'd bump the oven temp up to 300 or allow more time for the reheat as 1 hour at 200 won't be sufficient.   Like Piney said, add in some apple juice, finishing sauce or even defatted pan drippings to help with the moisture.

SoFlaQuer's Finishing Sauce

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

J. J.'s Finishing Sauce

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

 

[gary s]

Sound like a plan, I'll be watching

Gary