Pulled pork with bacon...smoking the day before

[h22lude]

I will be smoking a Boston Butt on Saturday for tailgating at the Pats 49ers game Sunday.  There is only 4 of us going so I'll probably do 4 to 5 pounds and whatever we don't eat I will make pulled pork nachos with :)

So anyway, I will be putting the rub on tomorrow night to let it sit.  My rub will be 1/4 c brown sugar, 1/4 c paprika, 3 tbsp salt, 2 tbsp black pepper, 1 tbsp cayenne and 2 tsp dry mustard.  I will then smoke it Saturday using hickory chips around 225* to 235*.  I'm going to follow the sticky (http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke).  One thing I do want to do different is top it with bacon as it is smoking.  Bacon makes everything better so I figured it couldn't hurt.  I will also be using the finishing sauce (http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork).

I have two questions...should I still wrap it in foil with the bacon still on top when it reaches IT 165*?

Should I add the finishing sauce Saturday after I pull it or add it Sunday after I reheat it?  I just want to make sure reheating it doesn't dry it out...we will be using a charcoal grill to reheat things.

 

[sqwib]

I will be smoking a Boston Butt on Saturday for tailgating at the Pats 49ers game Sunday.  There is only 4 of us going so I'll probably do 4 to 5 pounds and whatever we don't eat I will make pulled pork nachos with :)

So anyway, I will be putting the rub on tomorrow night to let it sit.  My rub will be 1/4 c brown sugar, 1/4 c paprika, 3 tbsp salt, 2 tbsp black pepper, 1 tbsp cayenne and 2 tsp dry mustard.  I will then smoke it Saturday using hickory chips around 225* to 235*.  I'm going to follow the sticky (http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke).  One thing I do want to do different is top it with bacon as it is smoking.  Bacon makes everything better so I figured it couldn't hurt.  I will also be using the finishing sauce (http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork).

I have two questions...should I still wrap it in foil with the bacon still on top when it reaches IT 165*?

You could but I would uncover it again an hour or so before removing from the smoker, but to be honest I think the bacon will be dead before you even get a chance to foil. Others her may have done this and I'm sure they will chime in.

Should I add the finishing sauce Saturday after I pull it or add it Sunday after I reheat it?  I just want to make sure reheating it doesn't dry it out...we will be using a charcoal grill to reheat things.

If it were me I would add a little bit and toss in the meat, then when reheating the next day you can place a foil pan inside a foil pan and place something inside the pan to create a space, add a a few cups of water (like a steamer pan) get the rest of your finishing sauce hot and add until moist.

Or just throw it on indirect heat, add your finishing sauce cover and warm

 

[driedstick]

As sqwib said bacon will be done by the time butt is done but I bet bacon bits mixed into it would be great. Make sure your pats win so the Seahawks can lead div with 49ers loss. we will be seeing them next week. Good luck with you smoke.

 

[h22lude]

How long will bacon take to cook at 230*?  I could figure that out and put the bacon on late so they finish at the same time.

I'll make sure of that!  I want the Pats to win and the Colts to win...making the Pats 1st in the AFC.

 

[sqwib]

Driedstick is correct. Put it in the finishing stage. I do this with my Jack Daniels Pulled Pork.