- May 15, 2011
- 3
- 10
Afternoon all,
First off, this place is an amazing wealth of information. For that I want to thank you all. Done a few pork shoulders, ribs and butts, all getting better each time. (Almost to the point I could do a Q-view without embarrassment!)
The scenario I have is this:
Saturday is a bachelor party I was going to do about 20-25lbs worth of pork butts for. The party isn't until 4pm in the afternoon (obviously I'd like to have everything set way before that, as people would eat in the time frame of about 430). I was messing around with a couple different options, as I have a smaller MES 30. I notice a big difference in temperature from the top shelves than the bottom which would greatly prolong cooking if I were to start this sat am...Keep in mind I have a bunch of other stuff to get ready as well...
My question is: Can I get all this cooked Friday Night/Very early Sat morning and keep it in some way it would still be fresh for a 430 eating time? Whether it be refrigerate it, leave it on low in the oven for 18 hours, etc. Since the smoker probably wont be able to accommodate all that pork at once, I was looking into cooking part of it in the oven and then pull it all together, hopefully meshing the flavors. Please feel free to provide comments, or if you would approach this in some particular way Im not seeing.. I reallly appreciate any help in advance. Thanks.
Don
First off, this place is an amazing wealth of information. For that I want to thank you all. Done a few pork shoulders, ribs and butts, all getting better each time. (Almost to the point I could do a Q-view without embarrassment!)
The scenario I have is this:
Saturday is a bachelor party I was going to do about 20-25lbs worth of pork butts for. The party isn't until 4pm in the afternoon (obviously I'd like to have everything set way before that, as people would eat in the time frame of about 430). I was messing around with a couple different options, as I have a smaller MES 30. I notice a big difference in temperature from the top shelves than the bottom which would greatly prolong cooking if I were to start this sat am...Keep in mind I have a bunch of other stuff to get ready as well...
My question is: Can I get all this cooked Friday Night/Very early Sat morning and keep it in some way it would still be fresh for a 430 eating time? Whether it be refrigerate it, leave it on low in the oven for 18 hours, etc. Since the smoker probably wont be able to accommodate all that pork at once, I was looking into cooking part of it in the oven and then pull it all together, hopefully meshing the flavors. Please feel free to provide comments, or if you would approach this in some particular way Im not seeing.. I reallly appreciate any help in advance. Thanks.
Don