Smoking a pork but ahead of time

[bubba in texas]

I am smoking 2 pork butts for Christmas dinner and have to smoke them on the 23rd. To pull or not to pull after resting is the question.

What do y'all do?

 

[chopsaw]

I pull first .

 

[smokerjim]

I second pulling

 

[normanaj]

3rd on pulling.

I'm also a fan of shrink wrapping.Easy reheat in the crock pot/instant pot or in a pot of water on the stove.

 

[sandyut]

Yup pull them first for sure! Post pics.

 

[JLinza]

I cant believe im helping an A&M fan .... Just kidding.. ill join the pull first movement too.

 

[luvcatchingbass]

Pull after rest 100%.
Have been doing this for a church fundraiser with a buddy the last couple of years. pull and vac seal with some of the liquid (chamber vac), even gallon ziplock bags would work for the short time you will be waiting. We have just reheated in coved pans inside and oven or roasters before our fundraiser so in your case maybe covered pan in oven or cockpot.

 

[bmudd14474]

I pull, Package, then reheat using the sous vide. If Sous Vide isn't an option then I pack in a foil tray with drippings then plastic wrap it and foil over the top. Then in the oven to reheat low and slow when ready.

 

[SmokinEdge]

Pulling after resting works if you are using SV To reheat in a bag, but if reheated in a roaster or panned in the oven I like to pull in chunks after the rest then reheat the chunks then once warmed up pull the chunks. Just tastes better to me that way.

 

[civilsmoker]

I do this all the time.... I rest "pull & clean" to chunks then Vacuum seal.... then slow warm in a covered foil pan with finishing sauce and then finish pulling right before serving...

 

[912smoker]

I do this all the time.... I rest "pull & clean" to chunks then Vacuum seal.... then slow warm in a covered foil pan with finishing sauce and then finish pulling right before serving...

And I sprinkle on a little more rub.

Keith

 

[civilsmoker]

And I sprinkle on a little more rub.

Keith

Yes, this too.... since my rubs don't have much (or any) salt I also hit them with a sprinkle of salt after its pulled. Just a little makes a huge difference to the fresh exposed meat.

I do the same for smoked beef chuck

edit if the "hold" is more than 4 days then the vac seal packs go in the freezer till needed....

 

[luvcatchingbass]

And I sprinkle on a little more rub.

Keith

This right here ^^^^
When I started doing this and people saw me do it for my whole hog cook they really questioned it, then after they tried it they understood. With whole hog you don't really get a good chance to season the meat outside of injecting. My buddy that helps me for our church fundraiser was kind of the same again until he tried it. I also lay on more kosher salt than most would expect on my pork butts, salt and rub are separate when I use my rub mix (modified Meatheads recipe)