Butt, Butt its only Wednesday

mlc2013

I just got done with a crazy 3 weeks of work darn Plum tomatoes for sauce although it was another successful year we sold around 500,000lbs with the last 50,000 lbs coming in this week, Im done mentally and physically and Im headed upstate for a long weekend to do some Drinking, kayaking, Fishing, Biking, Drinking, eating, relaxing, Drinking, hiking, Drinking.
 One of the request besides beef short ribs was pulled pork tacos. As my car is loaded with all the camping/fishing/biking/hiking/Drinking gear, there is just no room for an egg or even my weber kettle so well be using a fire pit which well dig up while were there with grates on it for our cooking needs.

 This is the first time I injected pork butt not sure if it is necessary but since this will also be my first time cooking and then cooling then packing and then reheating im hoping that some of the moisture and juices remain in the butt.

So here are my questions; but first what I have done so far
1. egg at 350 dome
2. dry drip pan
3. protein naked just below felt
4. injected meat I used a mix of pineapple juice, apple juice, hot sauce, mustard powder, brown sugar, worcheshire sauce
5. i rubbed the meat with my home made rub gave it a good coating

what to do as far as transportation and reheat;

my thinking is to take this baby all the way today and then wrap and cool, It will be in a cooler with ice for 2 days, then shred just before im going to reheat and reapply the rub and the injection mix all over then just put on open flame and hope for the best. Is this the right idea or should I be doing something different.

johnnyp

I have more success when I pull immediately. 

Reheat on low to medium heat with a little apple juice in a foil pouch or pan.

Photo Egg

Looking good buddy.
I'm confused with the shred it...then just put on open flame.
Do you have a food saver?

mlc2013

okay so pull immediately and then reheat with the added liquid and rub

mlc2013

Photo Egg said:

Looking good buddy.
I'm confused with the shred it...then just put on open flame.
Do you have a food saver?

no food saver so I was originally going to traspo it whole and then shred it just before I reheated it but after @johnnyp im going to shred it when its done tonight and then reheat it on the flame some how indirect and add the liquid to it then

Photo Egg

mlc2013 said:

Photo Egg said:

Looking good buddy.
I'm confused with the shred it...then just put on open flame.
Do you have a food saver?

no food saver so I was originally going to traspo it whole and then shred it just before I reheated it but after @johnnyp im going to shred it when its done tonight and then reheat it on the flame some how indirect and add the liquid to it then

More details on your final location that you will be reheating. Stove or oven access?

lousubcap

Another vote for shred when the cook is completed then seal in whatever portion sizes you want. 

Enjoy the decompression time.

mlc2013

@Photo Egg no oven were going to dig a pit in the ground and use wood/charcoal for fire and Im bringing a few metal grates to cook on

@lousubcap thanks i cant wait to decompress

dcc

If you are taking a Dutch Oven along, use it.  Smoke at home on the egg to 160IT.  Take it off and cool down enough to wrap and store in your iced cooler.  When you eat at your camp, put some beer, onions and peppers along with the butt in your Dutch oven and finish cooking it.

mlc2013

dcc that sounds good but no dutch oven 

dcc

They don't cost too much and are useful accessories for your egg.  You can season it before you leave or the night you get to camp by popping a couple loads of popcorn in it.  Dutch Oven popcorn cooked in Spectrum Unrefined Peanut oil with a little Slap Ya Mama on it is a pretty good camp snack.

mlc2013

dcc I will add one to my arsenal after this trip. And Im sure I will try your method soon enough
Thanks for the info

Photo Egg

1 way.
After the butts are cooked, cool on a wire rack for 30 min. Then wrap in foil, saran wrap and into iced cooler to chill the butts. You want to cool them enough so you can easily pull/shred or chop and your not loosing moisture in the steam as you do it. Portion the pork into freezer grade ziplock bags.
Bring large disposable aluminum pan to heat up water. Float the pork bags in the hot water. Warm up your added liquid and mix with the warmed pulled pork and add a little more seasoning if you like. 
I reheat this way at home with a pot of water on the stove. At work I do smaller portions in a bowl of super hot water from our office sink. We have one of those instant electric water heaters and it really gets hot. You could also warm a pot of BBQ sauce to top the sandwiches.
After the bags are warmed in the water you could dump the water and dump the pork directly into the aluminum pan to add your liquid, cover with foil and warm a little more over the fire pit. Serve right from the pan.

mlc2013

Photo Egg said:

1 way.
After the butts are cooked, cool on a wire rack for 30 min. Then wrap in foil, saran wrap and into iced cooler to chill the butts. You want to cool them enough so you can easily pull/shred or chop and your not loosing moisture in the steam as you do it. Portion the pork into freezer grade ziplock bags.
Bring large disposable aluminum pan to heat up water. Float the pork bags in the hot water. Warm up your added liquid and mix with the warmed pulled pork and add a little more seasoning if you like. 
I reheat this way at home with a pot of water on the stove. At work I do smaller portions in a bowl of super hot water from our office sink. We have one of those instant electric water heaters and it really gets hot. You could also warm a pot of BBQ sauce to top the sandwiches.
After the bags are warmed in the water you could dump the water and dump the pork directly into the aluminum pan to add your liquid, cover with foil and warm a little more over the fire pit. Serve right from the pan.

 Winter winter chicken dinner this is the method  i’m going to do thank you Darien 

Photo Egg

mlc2013 said:

Photo Egg said:

1 way.
After the butts are cooked, cool on a wire rack for 30 min. Then wrap in foil, saran wrap and into iced cooler to chill the butts. You want to cool them enough so you can easily pull/shred or chop and your not loosing moisture in the steam as you do it. Portion the pork into freezer grade ziplock bags.
Bring large disposable aluminum pan to heat up water. Float the pork bags in the hot water. Warm up your added liquid and mix with the warmed pulled pork and add a little more seasoning if you like. 
I reheat this way at home with a pot of water on the stove. At work I do smaller portions in a bowl of super hot water from our office sink. We have one of those instant electric water heaters and it really gets hot. You could also warm a pot of BBQ sauce to top the sandwiches.
After the bags are warmed in the water you could dump the water and dump the pork directly into the aluminum pan to add your liquid, cover with foil and warm a little more over the fire pit. Serve right from the pan.

 Winter winter chicken dinner this is the method  i’m going to do thank you Darien 

I'm sure this is a method I picked up from @RRP years ago.
Warming in the bags first will help keep the pork moist.
Adding some Coke, not diet, will also a little sweet moisture before you foil on the fire pit. You could also double up the foil pans on the fire pit if you wanted.

SaintJohnsEgger

See the post from @Florida Grillin Girl on this thread from last year - https://eggheadforum.com/discussion/1206627/need-help-with-a-cook-for-a-pool-party-saturday-the-24th#latest

I followed her technique and it worked well. I'll be using it again anytime I need to cook pork ahead of time.

mlc2013

so i injected the butts and cooked them to the finish and pulled immediately. I then bagged the shredded pork into 4 x 1 gallon ziplock bags. and cooled then put in the cooler. 3 days later I lit the grill and filled 4 aluminum pans with water and put the ziplocks in it after bringing water to a boil I removed the bags and drained the pans and put the pork in the pans adding more rub and covering in the liquid I injected them with and cooked for about another 10 minutes. End results juicy and flavorful pork for the tacos that was so good on it own most didnt put any topping on it and ate it plain. Thanks for all the advice