Smoking Thursday for Saturday

[Steelheader1974]

So here are my thoughts. The only drawback I saw by pulling it first was that when I reheated it, it lost its nice color. The flavor was fantastic, it was tender and moist. The guests loved it. It definitely heated quicker than reheating a whole butt. Maybe next time I'll try it that way and see the difference. I would do it like I did this time again, it worked out well. Oh ......I reheated at 200 for an hour

Do you mean the bark color?

 

[ANT0407]

Great that all went well. Always learning.

Absolutely! There is always something to learn. And it's nice to be able to reach out to others on the forum for thoughts and ideas. Definitely a great resource for all of us, from beginners to people that have been at it for years.

 

[ANT0407]

Do you mean the bark color?

No, the actual meat inside. It lost its nice pinkish color. Not sure what might have caused that. Do you have any thoughts?

 

[Steelheader1974]

No, the actual meat inside. It lost its nice pinkish color. Not sure what might have caused that. Do you have any thoughts?

Idk usually the smoke ring stays with it maybe it has something to do with maybe having like a steaming effect going on when it was covered. Mine still had color but that day I used the charcoal smoker and wood chips. Or the meat juice maybe darkened it a little so it couldn’t be seen maybe.

 

[ANT0407]

Idk usually the smoke ring stays with it maybe it has something to do with maybe having like a steaming effect going on when it was covered. Mine still had color but that day I used the charcoal smoker and wood chips. Or the meat juice maybe darkened it a little so it couldn’t be seen maybe.

It was really good, and not dry at all. That's what was important anyway. You're probably right about the steaming effect, makes sense to me

 

[Steelheader1974]

It was really good, and not dry at all. That's what was important anyway. You're probably right about the steaming effect, makes sense to me

Yeah next time I do it I’ll have to pay more attention to that. Have you ever used outbids charcoal pellets? I just got a bag in the mail this morning and was curious how they are straight up with no wood pellets. My plan was to mix them with kingsford hickory I haven’t tried that brand yet.

 

[ANT0407]

Yeah next time I do it I’ll have to pay more attention to that. Have you ever used outbids charcoal pellets? I just got a bag in the mail this morning and was curious how they are straight up with no wood pellets. My plan was to mix them with kingsford hickory I haven’t tried that brand yet.

The only charcoal pellets I've used were pitboss. I was not impressed at all and haven't tried any others. Let us know how they work out for you.

 

[Steelheader1974]

The only charcoal pellets I've used were pitboss. I was not impressed at all and haven't tried any others. Let us know how they work out for you.

Will do. I was gonna get the lumberjack char hickory but they wanted like 30$ for shipping for a few bags from dickssportinggoods. So I’ll have to keep on searching around for a better price on those. Oh and in the last post I meant pitboss not outbids lol.

 

[ANT0407]

Will do. I was gonna get the lumberjack char hickory but they wanted like 30$ for shipping for a few bags from dickssportinggoods. So I’ll have to keep on searching around for a better price on those. Oh and in the last post I meant pitboss not outbids lol.

There are alot of people on here that mix them in are happy with them. I hope you like them.

 

[Capt Jim]

I did a 9.5lb pork butt on my PB850. Followed a stepped recipe using 200deg for 8 hrs, check meat temp expecting 150-170. Meat was 130. Soooo, I keep the cook going at 200 for another 6hrs. Still below 170. Upped the temp to 300, had to pull it at 5pm. It got to 180. Still cooked, pretty tender but never got to the 190 deg per the recipe.

Give yourself some extra time towards the end of the cook.

 

[netmorin]

I'm late to chime in, but, if you can heat it up with a Sous Vide, or just put it in a large freezer bag and warm it up in a pot of hot water, you won't know the difference between fresh pulled and re-heated!!

 

[jaison]

I am going to be smoking a 9.5 lb Butt tomorrow to serve at our Christmas party on Saturday. Tomorrow is the only time I will have to smoke it. My thought is to smoke it and leave it whole wrapped in foil in the fridge, and then heat it slowly in the oven Saturday morning then pull it apart just before the party at 4. Is that the best way to do it? Does anyone have any other suggestions?

This is a tough one man. Reheating a 9.5 butt (slowly) is going to take a TON of time as the center is going to be ~40 degrees from the fridge. I also don’t know how resilient the “pull” will be after the juices have congealed. I’d recommend doing the end-to-end smoke and pull on Fri, put it in a large shallow tin pan and be sure to pour over the reduced fat, store it in the fridge and re-heat Sat. But reheating a 9 lb butt the next day and then do the pull might be a nightmare. Let’s see what other options the team has.

 

[pawpawjts]

I think that’s viable, and sometimes food is better after a reheat. I’ve been thinking about the same thing for a rib thing I’ve got coming up. I might have to do two types of ribs separately, so the first one will cool down. So I’m thinking why not just heat batch one back up in the oven for our Christmas Eve rib-a-looza,

I actually heated part of a rack of ribs my wife and I had left over while camping. We wrapped it in foil and just laid them on my pit boss for 30 minutes or so and they tasted the same as they did when cooked

 

[pawpawjts]

I actually heated part of a rack of ribs my wife and I had left over while camping. We wrapped it in foil and just laid them on my pit boss for 30 minutes or so and they tasted the same as they did when cooked I don't see where butts would be any different as long as they're wrapped

 

[Steve In Pa]

I managed to get the baby backs and beef ribs done all at once.
They've been son in law approved...and apparently as well by the family K9s