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Celtic Wolf i have a question for you!!

BigA
BigA Posts: 1,157
edited November -0001 in EggHead Forum
the other day you were helping me with a 4 butt cook that i have coming up that i posted the other day. Things have come up and i cant plan the cook so they finish with 4 to 6hrs before we eat. I am going to have to cook them up friday and eat them sunday. what shall i do about storing, reheating, shredding.... Thanks for your help.
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Comments

  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    you can keep them in a cooler and they will be still hot (and safe) after four hours. you can also slow the cook down a bit so that it takes longer, shortening the holding time.

    start at 225 say for the first 6 or 8 hours, then bump to 250 or 275. then wrap and rest in a cooler for four hours or even more
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  • fishlessman
    fishlessman Posts: 34,806
    shred and ziplock in the fridge. reheat in a big roasting pan in the oven with some sauce and a can of coke.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BigA
    BigA Posts: 1,157
    i was going to do that, but i am not going to be able to be around saturday to even start the cook. by the time i get back home to the egg it will be to way to late to start the cook. Leaving satuday morning at 5am and not getting back till about 6pm, i need the meat to be done by 8am so i can wrap and eat at 12. so for me to have it done by 8 i would need to start them at 2-3pm on saturday and i wont be there, is this the correct timing?? so that is why i am thinking i need to do the friday so they are already done. :unsure:
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  • BigA
    BigA Posts: 1,157
    at like 250 temp??
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  • fishlessman
    fishlessman Posts: 34,806
    that will work, cover the pan with some foil when reheating, dont worry about the coke making it too sweet
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    I think you'll be fine if you get them in by say 7 on Sat. They'll be at 13 hours by 8 which should be close if they are 7 pounders. Even if you get to 11 and they only get an hour in the cooler they'll be fine. and if they are still in the 150 range when you check them at 7:00 you can bump the temp to 275 and it won;t hurt at all.

    Doug
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    could even bump to 300-325 even if he's still in the plateau
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  • fishlessman
    fishlessman Posts: 34,806
    putting it in the cooler isnt essentual, it just makes timeing more convienient and its easier on your hands if the pork isnt so hot.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Do what fishlessman said.. Though I usually sauce up the pulled pork after it's pulled. Boiling water is fine for the reheat, Just make sure the ziploc opening stays above water.

    If you have a vacuum sealer that is even better.
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  • Ripnem
    Ripnem Posts: 5,511
    I sure like the idea of getting them on when you get home on Saturday evening. If you keep on eye on it and bump the temp if you need to, it'll be a much better WOW factor and will be fresh. ;)

    7-10 is 15 hours of cooking and should get it done.
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  • fishlessman
    fishlessman Posts: 34,806
    if this is your first big cook like this, you probably wont be sleeping, nothing wrong with doing it ahead of time and relaxing before the party
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BigA
    BigA Posts: 1,157
    i can try, but i have no room for a run over time! i have they have to be done at 9 at the latest and wrapped in foil by 930!!
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  • Ripnem
    Ripnem Posts: 5,511
    You could wrap at 11:00 and eat at noon. No?
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  • Ripnem
    Ripnem Posts: 5,511
    Fish,

    Not a bad way of looking at it at all. ;)
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  • BigA
    BigA Posts: 1,157
    no i couldnt wrap at 11 and eat at noon, we have to be on our way with the food, by 1030. and there are a lot of things that need to be done as well besides the pork, so i cant give 100 percent of my time to the pork... :(
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  • trying_to_master_the_egg
    trying_to_master_the_egg Posts: 61
    I cooked 4 butts this weekend. The meat was on the egg at 4pm Friday. The first butt was done at 5:30 and the other 3 finished at 6:30am(Saturday morning). The egg stayed at 250-255 dome all night.
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