Jump to content

Cooking in advance - When to shred


MD_Ag
 Share

Recommended Posts

I'm having a large party on Sunday, for which I'm doing a 14# brisket and 10# pork butt. Can't cook both at once, so I'm doing the pork tonight and the beef Saturday overnight. Once done, I'll put the pork into a crockpot for reheating. Would it be best to shred the pork as soon as it's rested a bit, or keep it whole until reheated Sunday morning?

Link to comment
Share on other sites

Keep it whole until reheated. It'll taste and look like it just came off the grill.

 

For the reheat I would Viacom seal it then reheat the vacuum sealed bag in a crock pot full of water on the "warm" setting for a couple of hours. Pull just before serving and don't let anyone see the crock pot, they'll never know. 

 

 

Link to comment
Share on other sites

I have pulled the pork and vacuum sealed it with just a dampening of Lexington sauce ( vinegar Ketchup). Heated in a crock pot days later for a group it tasted just like it was made that day. Thawed and heated a year later it still tastes like it was just made as long as the vacuum sealer bag has held. My experience has been that as long as air does not get to it you will be happy. What CK suggests--leaving whole and pulling at the last minute would be even better.

Link to comment
Share on other sites

You could cut it in half and use 2 gallon zip lock bags(unless you can fit the entire butt in one).  Same process as the others were talking, just need to ensure the top of the bags don't submerge.  It's not ideal, but would work.  Put something the goes across the top of the crock pot an suspend the bag from it would be my guess.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By philpom
      they've been on for a bit, cruising at 215°f.  Going to finish each one differently but still debating the details.
       

       
       
    • By Kamado_Rich
      Ok so I started my first pork butt cook with a pit temp of 275.  It is a 8 pound bone in pork but.  After 2 hours the internal meat temp is already 124!?!  Is this normal?  I was thinking at 275 I was looking at about an hour a pound?  I backed the pit down to 250.  Should I be worried or am I over thinking this?
    • By Tarnation
      Here's my entry for October's PP challenge.  This is actually a double leftover.  I made sloppy joes using leftover pork smoked in my Akorn.  Since that's basically a pp sandwich that will not be my submission.  I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw.  It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.




    • By St1brew
      Butt on for about 15.5 hours overnight smoked over pecan. Put loin on this morning for 3.5 hours. Had to put more charcoal on about 12 hours. Loin was a bit dry, butt was awesome and moist with an awesome crust. Overall, pretty happy with the first smoke on the vision. Also learned a lot about "marathon" smoking and fine tuning temp adjustments. Temp got to 300 once or twice, takes a while to get back to 250....




    • By Red River Smoke
      Made a Costco pack of pork shoulder (15lbs) on Saturday, this was actually my first really long cook with my Akorn, turned out great!  Used Meathead's rub recipe, and dumped on some Pig's ### sauce (nice surprise how good that was!) after it was pulled.  Otherwise just let it go almost 12 hours with some hickory thrown in with the lump pulled them off around 197 degrees.  The shoulder I thought was larger got done about 45 minutes quicker, really loving having multiple probes with the Fireboard. I think the wind was swirling a bit as I had a little harder time than usual maintaining pit temps, I was aiming for about 240 at the grill, but I did let it climb a bit at the end trying to push through the stall.  Also the first time I really noticed a stall, so I'm thinking that my other ways I've done pulled pork before I had a kamado were running hotter than I thought and I didn't have a good way to monitor it.  Had some happy family and friends with the end result and I had fun cooking anyway, also made some cheesy hashbrowns to go with.


×
×
  • Create New...