Making butt a day or two early


 
S

Scott P.

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I have entered a cook off this weekend and we are hosting a party on Friday and Saturday nights. (small one Friday, but would like to have it then) I'd like to serve pulled pork along with the other BBQ goodies. It isn't a category for entry, so I won't be cooking it for the cook off. I have three WSM's, maybe four and really won't be able to cook it there since the cookers will be used for competitive meats. If I cook it to finish on Thursday, what is my best method to hold it for Friday night and Saturday night? Should I leave it whole, wrap in foil and reheat on my kettle for a couple hours, then pull? I plan to add some apple juice to the pan when I pull it to keep it moist once pulled.
 
I like to pull the pork apart, put in disposable aluminum pans, cover with foil and then refrigerate. Reheat low and slow on a grill or in the oven with a small amount of 50/50 apple juice and water. I think I set the oven to 250 and it took well over an hour to reheat two 12 lb pans of meat.
 
I agree with Barry. I did pretty much the same for a Sunday party last weekend --cooked two butts on Friday night into Saturday, refrigerated and then reheated on Sunday. The 50/50 mix is key, or else you'll get an apple taste coming through.
 
Wow, I did not think pulling it would be the better option. Is freezing really needed for only a two day waiting period? Won't that affect the meat quality?
 
Two days is not too long to save in fridge. I'm still enjoying Sundays cook. Save in ziplocks. It helps hold the moisture better in the fridge.
 
The Food Saver is a good idea. That is how I usually freeze it. Now I have to debate boil in Food Saver bag to reheat and serve or warm in kettle/smoker in covered foil pan. I'll probably save teh fat that is left and leave it int eh meat during reheating to help with moisture.
 
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