Ok, problem solved. I did nothing. Just warmed it up in a roaster and had #5 Red Sauce available. It was the hit of the graduation party circut. Even my priest couldn't stop talking about it. I think he was late for confessions because of it.
OK, I smoked 30 pounds of pork this weekend, bagged it and put it in the freezer for my daughter's graduation in 4 weeks.
My question, when serving, should I add any liquid to my roaster? If so, what kind and how much?
Put butts on at 1:00 pm Sunday, put brisket on at 10:30 pm, added some charcoal and the WSM held 250 all night long. Pulled everything at 6:30 am, this morning.
It's in the conference room now, will eat in a few minutes.
I have a 4.5# brisket point I would like to cook with two 10 pound butts. I would like to take them off the smoker at 7:00 am Monday, foil them, and bring them to work.
I have done pleny of butts, but I'm unsure about when to put the brisket on.
I will see your two and raise your two. I put 4 on last night. One for a gal at work, one for my daughter's boyfriend and two for me.
4 Butts, almost done
I'm smoking 3 pork butts today for consumption on Thursday morning (office treat day). Once I pull it tomorrow should I freeze it or just leave it in fridge until Thrusday? I'm thinking to freeze it for a few days until I need it on Thursday, then I will warm it in a crock pot.
10 hours into an overnighter and time to baste my pork butts and found we had no apple juice, only Apple, Strawberry, Banana -- oh well, will give it a try.
I am planning on smoking a brisket overnight and the forecast calls for temps in the low 20's. Is there anything I need to be aware of? Should I be more concerned with the wind or the low temps?
Duke