Smoking Ahead of time for a party

Discussion in 'Pork' started by fstarsinic, May 23, 2009.

  1. fstarsinic

    fstarsinic Fire Starter

    I'm planning on smoking 2 huge racks of beef ribs, 2 racks of baby back ribs, a pork shoulder and maybe a salmon for a party in a week.

    I'm assuming I can do some every day and then heat it all up in the oven before the party?

    If so can you give suggestions on how to do so.

    All I have is the little ECB smoker.

    For instance:
    Should I just smoke until 165 and then remove,foil,fridge and wailt until the day of and bring it up to 200F?
    Should I smoke until pull-able (200F) and then remove,foil,fridge and just re-warm the day of?

    I have no idea how to smoke for a lot of folks at once.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    You could do everything ahead except the salmon. As far as the shoulder, smoke it to 205, pull and fridge in zip lock bags. The pulled pork and ribs shold reheat nicely and the salmon wouldn't take very long on the day of the party.
  3. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I agree with Bassman, do the PP a time and just warm it up day of.
  4. jspryor

    jspryor Fire Starter

    I am in the same boat. Smoked 80lb of pulled pork yesterday. Re-heating for party tonight.

    I am thinking slow heat for a couple hours at 250 degrees. I saved some of the juice and plan to pour over the top.

    Good luck with your party!
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    How I do all mine fer caterin is: smoke like ya normally do an pull, I don't add much a the finishin sauce at this time.

    Let it cool an put in vac bags (HD freezer zip bags will work), fer long term I freeze, short term inta the ice box. Now ta reheat, I put on a large pot a water an bring ta a low boil, if not frozen, put the bags inta the water an turn off the heat an bring the meat upta at least 140°. If frozen leave the heat on an bring it ta 140°.

    Warmin this way yer less likely ta over cook the meat an it stays nice an moist.

    Always save the juices from smokin, put em in a mason jar an inta the ice box, when the fat hardens simply scrap it off, now ya got liquid gold ta add back inta the meat as ya serve ta hep keep the moisture up ifin it's over a long period a time. Ya can also use some apple juice to.

    If warmin in the microwave, (only if I"m forced ta) I use the defrost settin to keep from over cookin the meat.

    Roasters work great fer keepin it warm durin the party, er ya can get ya them cheap wire chaffer holders which work really well to. Ya use two pans with water in the bottom one an a alcohol burner. Or lots a crock pots!

    Enjoy the party!
  6. dingle

    dingle Smoking Fanatic OTBS Member

    Dang Trav........real nice!!!
  7. jagerviking

    jagerviking Smoke Blower

    Yeah, what he said!
  8. fstarsinic

    fstarsinic Fire Starter

    Ok. That sounds like a great idea. Pull it and bag it. Great tips too.
    I agree that smoking the salmon the day of is probably a good idea.
    I had a good experience brining it last time.

    As for the ribs, do I do all those the day of? I guess the 3-2-1 is the right way to go.
    Should I do the 3 one day and the 2-1 the day of the party?

    I appreciate all the rapid-fire feedback. You guys rock.

    Alton Brown has a great baked beans recipe on Good Eats that I made last year and let it bake over night in the oven. Really came out fantastic. I might try that too.
  9. travcoman45

    travcoman45 Master of the Pit OTBS Member

    If ya can I would, ifin not, put em in a foil pan with a bit a water an apple juice then foil tight, warm up in a low oven ta at least over 140°. I'd put a wire rack in the bottom a that pan ta keep the ribs from settin in the liquid. Ifin yer gonna rewarm em, I'd maybe undercook just a squeak. Watch em carefull so they don't get soggy on ya.
  10. fstarsinic

    fstarsinic Fire Starter

    I just noticed that my 4 racks of ribs won't even fit inside the smoker without cutting them in half. I reckon that's not a problem. I have a rib rack. I've never used it but I reckon I could try that as well to make more room inside?

    I'm nervous about having to smoke 4 racks of ribs in my ECB on the day of the party and have them all done by 5pm.
  11. countrysmoked

    countrysmoked Smoke Blower

    I would do the ribs beforehand and reheat I have used cheapo tinfoil broiler pans with the racks in them and cut the ribs up after smoking and store them in the pans then the day of the party put some apple juice or good beer (1/2 bottle) in the bottom cover with foil tightly and reheat in the oven at 250 for about 1 1/2 hours until you get 140 degrees and serve. I have done this and it worked good. have a great party.

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