Smoking Pork in advance

My advice is to finish them off ahead of time, pull them and then store for use on Friday. It just seems to be easier to get everything done before hand, then you can heat up in the on-site smoker. You will run into a time problem on Friday...trying to finish cooking and then pulling 6 butts will take a huge amount of time, plus..they may take much longer to finish than what you had planned!

To keep that much meat moist, I would use a litte chicken broth or sauce if you are serving any.

As to freezing...I say no need. I cook these up on weekends and will keep enough in the fridge for the following week. Realistically, you are only looking at around 3 days...Wed, Thurs, and Fri.

Make sure you check out my

Pork Butt 101

There's lots of good info in there, especially a good finishing sauce (it's a more tradition Carolina Style than Stogies suggestion of Chicken broth -- Stogie, what ARE you thinking...CHICKEN broth on pork)

You can also do a search on "Pork Butt". You might not have seen it, depending on your forum settings (how many days back do you view?). Search will find everything.

Stogie IS right (see I'm nice) do them in advance, don't pull them and freeze them whole (or if it's just 2 or 3 days put in the fridge). If you haven't done this many before, at once, don't experiment on your friends (although I do all the time, they just don't know it).

Planning on a big party? 6 butts will yield about 30 lbs of pork (figure 10lbs to start, lose 50% to rendering).

Stogie is right, trying to "time" your pork butts for a party may not work, they do have a mind of their own. If you haven't experienced the infamous 'Plateau' you will!

good luck, let us know how it goes.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Q-Cracker: I would do them 2-each on Tuesday, Wednesday and Thursday. Each night, pull the pork, and mix with a good vinegar sauce. I like to use 1 cup cider vinegar, 1/2 to 1 cup water, 4 tbsp brown sugar, 2 tsp kosher salt and tabasco to taste; place in a saucepan to boiling them simmer for a few minutes and let cool. That batch should be good for two of those butts. Put the COOLED mixture in a big ziploc bag. Then on Friday, pile it all into two or three big oven safe covered pots, and reheat at 300 for about 30-60 minutes. It's the least hassle on party night, and the sauce should keep it moist. Do some baby back ribs on the smoker for show on Friday, if you want... sort of a garnish!

And I would just refrigerate for the couple of days til Friday...

LOL!!

OK, the test is complete!!!

Smokin IS alive and well!! I just wasn't sure....hadn't been around for a while so I figured I better smoke em out!

He bit!!! LOL

I actually use some sweetened vinegar to keep moist........never use a sauce as I prefer to let my guests choose their favorite.

Good to see you Smokin!!

I'm happy to say that we have over 470 members of the forum and I was giving them a SHORT chance to get their words in.

Thanks for noticing I hadn't been around. My job had me traveling a lot, so I was reading a post here and there and not responding with my normal novel length posts.

I was too easy that time Stogie.

Thanks

Smokin'

Now that we know Smokin' is still with the living,I'm a little late with my comments...I'd pull it in a little larger chunks than usual,to have it behind me...I've seen some pretty good caterers use a small amount of light chicken stock to hold large volumes from drying,as Stogie suggested,and then go to their finishing vinager as they open each serving pan. I like a little vinegar sauce,but apple juice works well also.

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Good Q 2 Ya,Tom.

In Tennessee, we pull the pork. Then we add a diluted sauce, 2 parts sauce, 1 part water to the pulled pork.

This does several things, It flavors the meat (since we use a vinegar sauce, you won't know its there by sight) It adds weight and moisture. It is actually a way bbq'rs "cheat" on selling pulled pork by the pound, if you know what I mean.

It certainly works well for warming up pre cooked pork.

Just my thoughts...
Carl


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Don't Postpone Joy!