My wife voluntered me and my new WSM to cook for a party we are attending this weekend. I will be cooking 5 butts all about 7-8 lbs for the party. I need to have them ready by 6pm Saturday so I was thinking I would put them on around 6pm Friday and do a overnight cook. Since I'm new to this, does this sound like a reasonable time? Also my wife wants to put the meat in two big electric roasters after its pulled to keep it warm. I'm afraid the meat might get dry. Any advise?
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- Thread starter gdakins
- Start date
K Kruger
TVWBB 1-Star Olympian
How long they take will depend on cooktemp. If you are planning fairly low temps then I would start them earlier but, were it me, I'd do it a full day earlier (Thursday-to-Friday) if possible so as to be able to handle any weirdness coming my way. If not, I'd prefer to have them done sometime Saturday morning so they could rest and then get pulled with time to spare. I'd decide at that point whether I was going to cool quickly after pulling and reheat later, or if I was going to hold right away. It would depend on time left till serving.
Whether the roasters are okay depends on whether their temps can be set low enough so as not to cook the meat. Also, it depends on how you put the meat in the roasters --in foil or foiled pans? --just chucked in?
Whether the roasters are okay depends on whether their temps can be set low enough so as not to cook the meat. Also, it depends on how you put the meat in the roasters --in foil or foiled pans? --just chucked in?
Ditto what Kevin wrote. As your wife has 'volunteered' you, you've got some responsibility riding on this cook. 5 butts is a lot of meat and "weirdness" happens. I like that Kevin. Pulled pork reheats very easily, so doing a day in advance takes all the pressure off. Vacuum sealed pouches in boiling water is a great method to reheat. The roasters will also work with some additional liquid; like Kevin said 'low heat'. Many people use apple juice, water with some rub mixed together, a little finishing sauce, etc. to add moisture when reheating. You don't want the meat to actually cook again, you just want it brought up to serving temp. Reheating at too high a temp may dry it out.
Ken McCrary
TVWBB Super Fan
Since you said you were attending and not hosting you don't have to worry about the "show" factor. I like the idead of cooking them ahead and then foiling the butts and holding in coolers. Not sure how far you have to travel but I am a big fan of serving it right after you pull it if the logistics allow for it. Can you take it to the party in coolers and pull it there just before serving?
