I plan to provide our office with some pulled pork next week at our Christmas party/lucheon. I am going to do an overnight cook and foil the butts in the morning and then hold in a ice chest until the party.
Looking at at five hours from when the butts come out of the WSM to being pulled at the office. Should the meat still be hot enough to serve or will I need to reheat?
Thought about heating the pulled pork in a crock pot with finishing sauce if necessary.
I've tried the Vaunted Vineger Sauce from "Smoke and Spice" last week but found it a bit too vinegary for me. I'm still looking for a vinegar finishing sauce that's not too vinegary. If that exists. May resort to the sweet and tangy KC Masterpiece BBQ sauce.
There is a microwave at the office to reheat but I'm afraid that would only dry out this succulent meat.
Oh, Doug D thanks for steering me in the right direction. Found some pecan chunks at the Ace Hardware on Transcontinental like you said. Thought I died and went to heaven when I saw all of the barbecue pits & accessories they have.
Using the pecan Monday on two racks of spare ribs.
Looking at at five hours from when the butts come out of the WSM to being pulled at the office. Should the meat still be hot enough to serve or will I need to reheat?
Thought about heating the pulled pork in a crock pot with finishing sauce if necessary.
I've tried the Vaunted Vineger Sauce from "Smoke and Spice" last week but found it a bit too vinegary for me. I'm still looking for a vinegar finishing sauce that's not too vinegary. If that exists. May resort to the sweet and tangy KC Masterpiece BBQ sauce.
There is a microwave at the office to reheat but I'm afraid that would only dry out this succulent meat.
Oh, Doug D thanks for steering me in the right direction. Found some pecan chunks at the Ace Hardware on Transcontinental like you said. Thought I died and went to heaven when I saw all of the barbecue pits & accessories they have.
Using the pecan Monday on two racks of spare ribs.
