• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Need Suggestions for a School Q Cook


 
J

Jeff Persson

TVWBB Member
My son's class is having a cookout next Friday to celebrate the end of the school year. I volunteered to bring some pulled pork and brisket. My plan is to start the pork butt Thursday evening and then put on the brisket EARLY Friday morning (thinking 3AM) and then take them to the school to pull and slice there. They are planning to eat around 11:30am.

I'd like to provide a good match in flavors between the pork rub and a slaw I plan to make the day before, so I'm looking for any recommendations along those lines. Also, since I'm going to be pulling these off and wrapping them to take over to the school what temp should I pull them off at to allow for the carryover I'm going to see?
 
I would pull the butts at 190-195 foil and put in cooler. They are pretty forgiving. I take them to football game and parties I might do one for the race Saturday night and take to a friends house. When it done I throw it in the coolerhold for an hour or three with out a problem.

I am not a brisket expert but I cook to 165 then foil until fork or probe tender. I would wrap it in foil and put it in the cooler might get a little more tender on the way. They always seem to come out real good as they get eaten up with no leftovers where ever I take them.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Persson:
My son's class is having a cookout next Friday to celebrate the end of the school year. I volunteered to bring some pulled pork and brisket. My plan is to start the pork butt Thursday evening and then put on the brisket EARLY Friday morning (thinking 3AM) and then take them to the school to pull and slice there. They are planning to eat around 11:30am.

I'd like to provide a good match in flavors between the pork rub and a slaw I plan to make the day before, so I'm looking for any recommendations along those lines. Also, since I'm going to be pulling these off and wrapping them to take over to the school what temp should I pull them off at to allow for the carryover I'm going to see? </div></BLOCKQUOTE>

I agree with dsitterson about the butts for sure. But I think you are cutting yourself short on time for the brisket, depending on the size. Give yourself a little more time on the brisket and I think it will work fine. I would not cook the brisket past 190* if you are going to put it in a cooler with alot of butts. Between the heat from the brisket itself, plus all of the heat from the butts, it will cook quite a bit more once foiled and you could end up with pulled brisket. 190* is a safe temp for a long rest in a hot cooler and should provide a great finished result after the rest!
 
Hmm, you're probably right on the time for the brisket. Up till now I've only done one and it was 4+ lbs, I'm planning on doing a bigger one this time. Maybe I'll put the butt on first on lower rack and then add the brisket around 11 or midnight and then just pull it off when it hits 165.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Persson:
Hmm, you're probably right on the time for the brisket. Up till now I've only done one and it was 4+ lbs, I'm planning on doing a bigger one this time. Maybe I'll put the butt on first on lower rack and then add the brisket around 11 or midnight and then just pull it off when it hits 165. </div></BLOCKQUOTE>

What do you mean "just pull it off at 165*"? That would be too early to finish if that is what you meant?
 
I meant pulling the brisket off at 165 and wrapping it as dsitterson recommended. I'm planning on doing a brisket flat. Should I go higher on the brisket temp before wrapping it?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Persson:
I meant pulling the brisket off at 165 and wrapping it as dsitterson recommended. I'm planning on doing a brisket flat. Should I go higher on the brisket temp before wrapping it? </div></BLOCKQUOTE>

No no, his advice is correct as long as you realize he means to continue to cook until tender, not just rest after it's foiled.

Please forgive me if you already understood this. But the way I read it was you were going to pull and wrap at 165* with no additional cooking....
icon_confused.gif
 
No I'm glad you pointed that out because I thought he meant to wrap it and pull it off the smoker. So I wrap it in foil and leave it on?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Persson:
No I'm glad you pointed that out because I thought he meant to wrap it and pull it off the smoker. So I wrap it in foil and leave it on? </div></BLOCKQUOTE>

I thought that's what you thought!
icon_wink.gif


When the flat gets to 165* double wrap it in foil and continue to cook until approximately 190-195* or until you can easily slide a meat probe into several areas of the flat.
 
Jeff,
How old are the kids? I know when my daughter (12) watched while I pulled pork, she got "grossed Out" - all the fat and "stuff". Also it may be easier clean-up wise to have everything prepped at home.
Have a great time!
 
The kids are ages 6-10. There will also be hot dogs and hamburgers being cooked by the teacher, I suspect the pork and brisket are going to be eaten more by the parents than the kids, but of course all are welcome to have whatever they want.
 
For this cook I have 15lbs of pork butt and 7lbs of brisket flats. (All untrimmed weights). If I put all of the meat on together and keep about 240-245 degrees how long of a cook should I be looking at?
 
Started the cook with the two briskets on the top and the two butts on the lower rack. I wrapped the briskets at 165deg and then ended up pulling them at the 12 and 13 hour marks when they were fork tender. I moved the butts to the top rack at this point.

When I moved one of the butts it pretty much split in half so I thought they were close to being done. However, once I got the probe into the smaller butt (6.5 lb butt) and got the lid back on and the temps normalized the butt is only reading 166deg after 13.5 hours.

Lid temp is currently 239. I'm supposed to be serving it all in about 5 hours. Am I on track to finish on time or do I need to up the temps a bit?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Persson:
Started the cook with the two briskets on the top and the two butts on the lower rack. I wrapped the briskets at 165deg and then ended up pulling them at the 12 and 13 hour marks when they were fork tender. I moved the butts to the top rack at this point.

When I moved one of the butts it pretty much split in half so I thought they were close to being done. However, once I got the probe into the smaller butt (6.5 lb butt) and got the lid back on and the temps normalized the butt is only reading 166deg after 13.5 hours.

Lid temp is currently 239. I'm supposed to be serving it all in about 5 hours. Am I on track to finish on time or do I need to up the temps a bit? </div></BLOCKQUOTE>

Jeff, don't go by temperature alone to tell when the butt is done. If it fell apart chance are it is done. Slide your probe throughout the butts, if it goes in like butter they're done. Wiggle the bone, if you can slide it back and forth, it's done! If this is the case double wrap them in foil, wrap in a towel and place in a dry cooler.
 
Crud! Just checked and I somehow ran my WSM out of coals. It's never happened before, but of course it did today when I'm serving other people besides family.

I wrapped the butts in foil and tossed them in the oven at 240deg right now. Gonna go check the article on quick butts and see if that's the right way to do it.
 
You must log in or register to reply here.

 

Back
Top