Keeping PSB warm for work luncheon


 
Benji Chong

Benji Chong

TVWBB Super Fan
So after reading up and learning about the amazing looking/sounding PSB, I want to make it for a friends baby shower luncheon that we're having at work next week. The luncheon is at noon and I planned on cooking it the morning of and getting to work around 8:30-9am. Any tips on keeping it warm for at least 3 hours? If i keep the aluminum pan covered with aluminum and wrapped in towels will the liquid reduce even further?
 
Put it wrapped in foil and then towels in a cooler, that will last easy 3 hrs.
And no the liquid will not reduce. You are just keeping it at temp, not adding heat and cooking it further.
HTH and Congrats to your friend!

Tim
 
Benji,

Just curious. You mentioned cooking it the morning of the event. You are you aware it takes in the neighborhood of 7 - 8 hours to make.

Made it both yesterday and today as trial runs, with modifications each time, for an event this Saturday. Has taken roughly 5 hours at 250 degs to reach the 165 degs internal temperature before wrapping. An additional 2 hours, or more, wrapped, even before unwrapping to reduce the liquid. Using the WSM only, no oven or kettle.

We plan on placing a couple half size chafing pans in a cooler for transport then transferring them to a full sized chafing dish at the event.

This will be one of the many main course potluck entries at this event... http://tvwbb.com/showthread.php?46317-American-Smoke-Film-Screening-November-16

Bob
 
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Thanks you guys for the info!
Bob, yea I figure it'd take a good # of hours to complete. The last few company breakfasts i've woken up at like 3am to get the WSM fired up and smokin, so i'd probably just get started a few hours earlier to make sure and set temp alarms on my probes.
Any type of breads you guys prefer to use for this?
 
Hi Benji,

The PSB is an excellent choice but does take more interaction ( ie, less sleep... ;) ) than say a Boston Butt. Looks like you have that covered !

During our 'experiments', we tried 3 different rolls - large wheat dinner type rolls, ciabatta rolls and po' boy type rolls (all from Sam's Club). The dinner rolls were too small for our purposes. The wife preferred the ciabatta rolls, which I also liked. The po' boy type was our overall favorite and will be the type used.

My son made a horseradish-dill aioli which nicely adds to the flavor profile. Also tried some sliced cheese, but decided to hold off on that. The one item still to contend with is the fat reduction from the liquid. Tried skimming it off with mixed results. Will be picking up a OXO fat separator later today ;)

Wishing you the Very Best with the PSB. It is delicious !

Bob
 
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