Smoking Meat In Advance

[Tyler Anthony]

Hi,
I am smoking for a church gathering in a couple weeks and the expected amount or people is between 175-200. I am looking to smoke between 75-100lbs of pulled pork. I have a couple pits but I don't think I can do it all in one smoke the day of and I am disinclined to even attempt that in case any issues arise. I am not going to rent a larger smoker. My question is about smoking the meat in the days before the event. Has anyone tried that? how did it work? Is it better to leave the shoulders whole and shred them at the event or shred them after the original smoking/resting process? What is the best way to heat it up? I appreciate any advice. Thank you

 

[kruizer]

You can smoke your meats way in advance and vac pac the product and refrigerate. The meat can be reheated in the packages in boiling water and served.

 

[thirdeye]

I have made a lot of 'cook ahead' BBQ meats and pork butts are some of the easiest. I do change up my technique specifically with reheating in mind, and will also keep my reheating method in mind as well.

For starters you can reheat whole butts or you can break them down. I do not mean shred as I avoid taking meat that far.... but more on this later. Common to both methods is injection because I want the reheated meat to be as moist as possible, and have as much flavor as possible. I also wrap early, and hold after I cook the meat tender.... both of these are also for moistness. And for food safety I flash chill whole butts, or bags of meat and get them below 40° in about 1 hour. then freeze.

Reheating whole butts wrapped in foil or pans with liquid requires a smoker or an oven. I reheat bags of meat in 2# or 3# vacuum bags and I use a hot water bath like this. I shoot for 180° to 200° water but never get it to a boil.



Breaking 10 whole butts down live is a great way to show-off because people eat first with their eyes. If you have a 5 minute head start, people can watch as they dish up their plate. A good tip is to put the meat at the end of the serving line so the plates are partially full. If you opt for reheating in bags, you can open a fresh bag every 6 or 8 plates. I use a finishing rub and have sauces at the very end of the line.

Here is a close-up of how I serve pork butt. It's extremely tender, but in flavorful and moist chunks and strips of individual muscles. People can easily tear it with their fingers, or a plastic fork, and some will attack it with a knife and fork which is fine too. For me, taking pork too far when pulling or shredding makes it dry out very fast and does not look as appetizing. I do reserve some foil juices to incorporate back on the meat as it's served and keep a spray bottle of pork aujus handy to mist the meat.

 

[jcam222]

I have made a lot of 'cook ahead' BBQ meats and pork butts are some of the easiest. I do change up my technique specifically with reheating in mind, and will also keep my reheating method in mind as well.

For starters you can reheat whole butts or you can break them down. I do not mean shred as I avoid taking meat that far.... but more on this later. Common to both methods is injection because I want the reheated meat to be as moist as possible, and have as much flavor as possible. I also wrap early, and hold after I cook the meat tender.... both of these are also for moistness. And for food safety I flash chill whole butts, or bags of meat and get them below 40° in about 1 hour. then freeze.

Reheating whole butts wrapped in foil or pans with liquid requires a smoker or an oven. I reheat bags of meat in 2# or 3# vacuum bags and I use a hot water bath like this. I shoot for 180° to 200° water but never get it to a boil.
View attachment 502291
View attachment 502292

Breaking 10 whole butts down live is a great way to show-off because people eat first with their eyes. If you have a 5 minute head start, people can watch as they dish up their plate. A good tip is to put the meat at the end of the serving line so the plates are partially full. If you opt for reheating in bags, you can open a fresh bag every 6 or 8 plates. I use a finishing rub and have sauces at the very end of the line.

Here is a close-up of how I serve pork butt. It's extremely tender, but in flavorful and moist chunks and strips of individual muscles. People can easily tear it with their fingers, or a plastic fork, and some will attack it with a knife and fork which is fine too. For me, taking pork too far when pulling or shredding makes it dry out very fast and does not look as appetizing. I do reserve some foil juices to incorporate back on the meat as it's served and keep a spray bottle of pork aujus handy to mist the meat.
View attachment 502293
View attachment 502294

Great post. I wish everyone I serve didn’t want theirs shredded. I always save some for myself in bigger pieces. I often reheat the next day in roaster pans with some of my liquid gold stirred in. Never had a complaint and honestly think it’s better than fresh the day of the cook.

 

[chef jimmyj]

Some good info here. I don't find it necessary to Inhect when adding Pan Juices, Chicken Broth flavored with Rub or Apple Juice to the bags of pulled pork. If you choose to Inject, you MUST make sure your smoker doesn't die before the meat IT reaches 140°F+! Reheating Whole Butts takes twice the time or more of heating 3 pound Bags of Pulled Pork. If you pull on site, have extra help as you will be tied up pulling the meat. It is a nice show for guests. Plan accordingly....JJ