FTC/Reheat?

Ladeback69

OK, I have a large cook coming up to where I am going to smoke a brisket and two pork butts on my XL for my brothers 60th birthday and I may have to push the FTC to 8-10 hours or more. I am planning on starting them on a Friday afternoon around 4 or 5 and hope that they are done by 8 the next morning. Now I off that day and my start earlier if needed, but after I FTC them, they won't be eaten tell about 5 pm at the earliest. My thought was to put them into an oven and warm them up before I slice and pull the pork. Is that a good idea and what temp and for how long? I don't want to dry them out. Now I will save drippings back to help keep moist

SGH

You certainly can reheat them my friend. I like to reheat at a temp between 225-275 degress. Also when reheating a fully cooked primal or subprimal I stop when the internal hits a perfect 140 degrees. Any higher internally and the meat will start to "restrict" if you are not very carful. Please note that I said on (fully cooked). When reheating partially cooked meat, it can and should be taken to actual finish temp.

Ladeback69

@SGH, Thank you, I figured you would know. Now the fun put is that the pork will be done before the brisket so i will have meat temp monitor in one of them so I don't burn them up. I may get daring and hang some sausage from the daisy wheel when I smoking the other 3. I am looking forward to this cook and it should be a good one.

SGH

@Ladeback69‌
Reheating is a very simple process. The only thing to be very mindful of is if the meat has been FULLY cooked, then do not warm past 140 internal temp. At 140 you will not adultarate or degrade the quality at all. Good luck my friend.

Ladeback69

Ok, now I am thinking of cooking everything the day before and refrigerating it over night. I would go ahead and pull the pork and save back drippings for moisture, but I wouldn't slice the brisket. The other option is cook PB's first and then cook the brisket over night and FTC it only. I would pull the PB after resting a half hour or so. Any thoughts.

nolaegghead

I would go for your second option.   Foil the butts and reheat with some liquid to 140F.  That can take 2-3 hours, so make sure you start the reheat early enough.

Ladeback69

SGH said:

@Ladeback69‌ Reheating is a very simple process. The only thing to be very mindful of is if the meat has been FULLY cooked, then do not warm past 140 internal temp. At 140 you will not adultarate or degrade the quality at all. Good luck my friend.

So if I take the brisket and pork butts to 150-160, I could pull them, refrigerate them and finish the next day to 200?  That would make things easier.  I am also thinking off adding 3 slabs of baby backs and some sausage to the mix to make sure I have enough food and a variety.  There may be any where from 30 to 50 people and I like leftovers.

Grambler

I would just get another egg

Ladeback69

@Grambler‌, I would like to, but SWMBO would not like that right now. I do have Weber Smokey Mountain I may use too will see. I am thinking of doing the ribs and sausage first then put on the butts and brisket to ride through night.