I told myself, "You have smoked enough pork butts that you DON'T need anyone to hold your hand through this..."
Then I caved and posted here :)
The situation:
Graduation party for one of my co-workers kids. Expecting 50 people. Going to be 3 other salad sides, NO other meat. I expect a fair amount of the guests to be teenage males. The party is on a Sunday, leaving me the Friday and Saturday before to get the entire cook done. I have 2 bradley smokers + a friends propane smoker as a back up. The pork butts will be in the 7-8# range. I expect to have 6 or 7 total roasts to make up 50# total.
-Time frame is the big stress for me. Reading through thread after thread of advice, I know the optimum way to approach this is by starting to smoke NOW, use the food saver, and just re-heat the day of. Problem is, I live in an apartment currently and will have access to a place to smoke ONLY the weekend of the party.
-I have access to electric roasting pans that will be used for the serving of the meat, and will not be required to serve or set up. I figured I would leave a jug of apple juice, and shaker of rub for doctoring as the day goes on.
My game plan as of right now (feel free to critique)
-Pick up thawed pork butts from meat market on WEDNESDAY of party week
-Begin brine starting THURSDAY NIGHT using 2 parts brown sugar 1.5 parts salt + handful of rub (My thought is the typical party goer doesn't like salt as much as me) Total brine time 20 hours
-Take pork out of brine FRIDAY NIGHT, apply rub (my own - brown sugar up front, savory middle, small heat on the back), seran wrap and refrigerate.
-Get both bradley smokers going EARLY SATURDAY MORNING. Smoke temp 225* w/ 4 hours of apple. After the smoke, I am open to suggestions. I have never loaded more than 1 pork butt in my bradley at a time. No idea if having 3 butts? will totally slow everything down to the point I need to worry or not. Contemplating whether I should toss a few in the oven and finish there as normal, or if the bradleys can handle it on their own. I am smoking at a friends house, his wife will eventually get sick of me sitting around drinking beer I'm sure :) . Advice please!
-As the butts get to their final IT (varies butt to butt - I start checking them around 190), I will FTC for an hour.
-Hopefully sometime LATE SATURDAY evening I will pull the meat, mix bark in, and test of course
-Once pulled, I will fill roaster pans or aluminum foil trays for safe keeping over night in the fridge. Hopefully I will have plenty of defatted drippings, but will be prepared with apple juice if need be.
-SUNDAY MORNING - Reheat meat using care to not dry the meat out. (Very open to suggestions being on such a tight timeframe)
-Give serving instructions to party host and try not to stress about it from there!
Phew... Writing that was a stress reliever in itself. I am a planner by nature. I have a spreadsheet going with steps written out in reverse order + lists of things I need to gather up for the weekend. Trying to approach this as smart as possible to alleviate stress along the way.
I am VERY VERY open to critiques of my plan, and insight as to what to expect. I really am the most nervous about what to expect from a Bradley filled with possibly 24 lbs of pork butt. Will that be WAY to much and WAY to slow with the timeframe I have? Optimum reheating strategies is also on my mind...
Thank you all for taking the time to read my BOOK of a post. I appreciate all of your help!
I think the hard part about your timetable is that you could end up at your friend's house really late into Saturday (or even into Sunday!). Don't forget the time it takes to do the actual pulling and packing of the meat.
As far as the Bradleys, I have done 4 8-10 pound butts at once without using the oven.
Sounds like a fun time to me.
Just a couple of thoughts on your plan which basically is sound. I don't brine pork butts but if that is what you normally do, it will cause no harm. My main concern would be the cooking time of butts in a Bradley due to the slow heat recovery time in a Bradley and the pig itself. I have had butts take as long as 24-26 hours to reach 190-195 IT so you could be pulling those butts out of the smoker on Sunday morning. If you have access to a house oven where you are smoking the butts, you could always apply 4 hours of smoke to the butts in a Bradley and then transfer the butts to a house oven set at 225 or so to complete the cooking process as the temp in the oven will recover very quickly and will stay more consistent although house ovens do have temp swings just like a Bradley although not as severe.
Just my thoughts. Good luck, sounds like fun and you are very nice to do that for them.
I have done 2 (each 8 lb) butts at a time and they have taken 20-22 hrs in a modified (2nd element) Bradley. I have never done more than 2 at a time, but I imagine that will take longer than the 2 I have done.
I would put 4 or more in the Bradley at 230* and smoke for 4 hours then move them to an oven at 230* until IT ~190-195* then FTC for an hour or 2. When I removed the initial 4 I would add 4 more (or 3 or whatever is left). I would start cooking Friday evening to make sure I was done on time.
Keep changing the water after smoke time as you will get a lot of grease in the pan.
I don't think starting Saturday morning will get it done by late Saturday.
Have plenty of adult beverages on hand.
Quote from: GusRobin on April 24, 2013, 07:23:39 AM
I have done 2 (each 8 lb) butts at a time and they have taken 20-22 hrs in a modified (2nd element) Bradley. I have never done more than 2 at a time, but I imagine that will take longer than the 2 I have done.
I would put 4 or more in the Bradley at 230* and smoke for 4 hours then move them to an oven at 230* until IT ~190-195* then FTC for an hour or 2. When I removed the initial 4 I would add 4 more (or 3 or whatever is left). I would start cooking Friday evening to make sure I was done on time.
Keep changing the water after smoke time as you will get a lot of grease in the pan.
I don't think starting Saturday morning will get it done by late Saturday.
Have plenty of adult beverages on hand.
When I did my four at a time, one stubborn one took 22 hours, the rest about 20 hours.
As already stated I would start Friday afternoon. You will be glad you did.
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Point taken. Even starting early saturday, is cutting it to close... I'll mull that over.
Question: Do ovens have similar "load issues" like the bradley? Will having 3 - 8lb butts require the same extended time cook time (in oven), or should I expect a more traditional 10-16 hour cook?
THANK YOU all for the replies.
Quote from: GoCobbers95 on April 24, 2013, 09:07:01 AM
Point taken. Even starting early saturday, is cutting it to close... I'll mull that over.
Question: Do ovens have similar "load issues" like the bradley? Will having 3 - 8lb butts require the same extended time cook time (in oven), or should I expect a more traditional 10-16 hour cook?
THANK YOU all for the replies.
The Bradley is just an oven after you smoke. I would assume that the oven would act no different than my 2 element Bradley once I hit cabinet temp. It is better to err on the side of too early rather than too late. (Unless you have a good pizza place that delivers). You can FTC for 4-5 hours or you can re-heat. I would strongly advise against trying to cut it close. You sometimes run into stubborn pigs.
Good luck.
Oh, and don't forget to put a pan in the oven to catch the drippings.
With that many butts you'll wish you had something like a Roman Pork Puller (http://www.porkpuller.com/) or an Ultimate Pork Puller (http://gotbbq.webs.com/apps/webstore/products/show/2684806). I have the Roman. It cuts down the pulling time to less than 60 seconds.
Quote from: TedEbear on April 24, 2013, 09:30:48 AM
With that many butts you'll wish you had something like a Roman Pork Puller (http://www.porkpuller.com/) or an Ultimate Pork Puller (http://gotbbq.webs.com/apps/webstore/products/show/2684806). I have the Roman. It cuts down the pulling time to less than 60 seconds.
Watching the video of the Roman Pork Puller, WOW. If I wasn't going in the whole already on this project, I would JUMP at one of those. I'm lucky to have a wife that is willing to help out. Pulling will STILL will be a long process though...
I've also done a couple of big feeds. Once you're done applying smoke, I think you would be better off to move to an oven - regardless of whether its gas or electric, you've got more heating capacity, better insulation, etc to help it hold the temperature.
I'd also suggest you skip the brine, cook some Thurs and some on Fri and pull ahead of time and then reheat in some aluminum pans in the oven on the day of your event. Just pour some apple juice or chicken broth on and cover with foil while it reheats.
I also got the Roman Pork Puller. I cooked 16 butts at once and I'd still be pulling them if I didn't have the pork puller. Just remember to have your drill battery charged ahead of time....
Being just out of college, stuck living in a cramped apartment really puts a layer of impossibility to this task. I am relying on friends for the use of their backyards!
Modified plan is as follows:
-Get smokers rolling smoke on FRIDAY @ 4pm (absolute soonest I can in this scenario) . Smoke half meat for 4 hours. Transfer to oven for duration of cook.
-Repeat process with second half of meat on Saturday morning.
I do not need to have the meat to the graduation party until Sunday at 3pm. Worst case scenerio, the meat which is smoked Saturday morning, will not be done until Sunday morning. I can live with that I guess.
I REALLY want to buy a pork puller. But with meat and other costs I have committed to for this adventure, I think I am stuck toughing it out.
Is there any reason you don't start the second batch in the Bradley when the first batch is transferred to the oven? That would be around 8:00 pm Friday. Should be done sometime Sat afternoon. You can get some sleep. Otherwise you start Sat morning and aren't done until early Sun morning. Better to sleep at the start of the cook rather than the end.
Just make sure you change water after each smoking period.
Or when 1st batch goes into the oven put the 2nd in for smoke and when its done take home to your apartment and put in your oven. But then you will need someone to keep an eye in the first batch. (Geez - gets complicated my head hurts, need a drink.)
Its a helluva situation huh! I know my head hurts...
I had a very similar problem. My advice is the same ad everyone else's. Smoke as soon as possible. Then transfer to oven. I did four butts two weeks ago. 4.5 smoke, 17.5 in gas oven set at 215. Pulled at IT of 190. FTC for five hours, was still hot. Took me 1.5 to pull it myself by hand. The whole project was awesome.
If you run out of time, you can raise the temperature for the time in the oven to 325 -350 for an hour or so. I have had to do that and it has turned out fine. Lower temperature longer is better, but this works good if you are in a hurry, still very tender. Good luck.
OK... Like the others said... START AS SOON AS YOU CAN.
You can even freeze and reheat later (Pulled pork holds up great to freezing).
Anyhow... You're expecting 50 people?
BBQ has a way of inviting people all on its own...
So you might want to think "70" in your head...
Teenage guys? THEY CAN EAT.
So... think 100.
Just saying.
Listen to what the others have recommended to "git-r-done"...
And then, think about this...
How are you going to serve it? Over what time period?
Pulled pork is excellent right off the pit, or refrigerated (or frozen) and reheated (slowly)...
However, you don't want it to sit out too long waiting for people to come get it.
You can use crockpots, roasters, or whatever you have to keep it warm, but if they don't all come at ONE TIME -- IN A LINE...
It will get dry and rubbery (seriously lose quality) just sitting there.
IF that's the case (people will come over a period of time), I HIGHLY RECOMMEND making 2lb or so foil packets.
You can pile those in whatever you are using, and when one is empty --- even the DUMBEST guests will figure out to open the next foil packet.
Anyhow... FYI --- I just made that crazy idea up just for you.
It's NOT something I ever learned the HARD WAY.
That's my story. OK?
Awrighten.
Just relax and enjoy yourself. With all the great advice you have been given here there's no way to go wrong. Keep us posted.
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I truly appreciate the advice, and have made modifications to my plan accordingly. As I said in my original post, I REALLY would have like to start doing this sooner, it just isn't possible in my current living situation.
I have upped my pork butt total to 70lbs as of this morning, and procured a food saver in case of leftovers. I will be smoking in 2 batches using 3 smokers starting Friday. I am planning on finishing the cook inside of ovens. Timeframe is obviously not ideal, but I can make it work.
I have been mulling over reheating options for the pork. I have access to as many roasting pans as I need. Being that the pork will not be in food saver bags, what is the NEXT BEST OPTION for reheating? Slowly inside roasting pan w/ apple juice and defatted drippings?
As far as serving, I am told it is not my problem. I figured I would provide apple juice and shaker of rub for doctoring. The serving window is 2 hours. Hal4uk has be all sorts of stressed that if reheated too early, the meat will be junk... I really would like to avoid this.
Having read the thread (knowing my constraints), what would you recommend for reheating and serving (2 hour window)?
Thank you for all the help!
Last night we just finished gobbling up the pulled pork I made Sat/Sun (finished at 5:00 AM, then FTC until about 8:00AM). Reheated in a 250 degree oven. Took about an hour to warm up about seven pounds in a foil covered glass cake pan about 1 1/2 inches deep in pork. Poured defatted drippings into the pork and added a pulled pork finishing sauce that I found on the smoking meat forums before heating. I really liked the finishing sauce. Adds a touch of spice and adds moisture to the pork.
Finishing Sauce Recipe
1 cup cider vinegar
2 tablespoons brown sugar
1 teaspoon Tony Chachere's Creole Seasoning
1 teaspoon red pepper flakes (adjust for your taste)
Warm vinegar to help dissolve brown sugar. Add rest of ingredients.
Use at rate of 1/2 cup per 10 pounds of pulled pork.
As far as the reheating goes, you could stagger your reheating so that the last of the pork doesn't sit too long. Have half to 3/4 of the pork ready for serving when you start and plan that the last of the pork will be ready to serve about half way through your serving period. If you can hold the warm pork at about 200 degrees, you should be able to hold it for a couple of hours without it getting rubbery. Use variations on the FTC technique. I remember my Mom wrapping casserole dishes in many layers of newspaper and then tying a dish towel around the casserole to keep the newspaper closed. This works really well to keep food up to serving temperature for more than an hour. If you wrap, then cover with a couple of layers of beach towels, you can probably keep things up to serving temps for close to an hour just sitting on the kitchen counter. If you can, use smaller serving pans, especially after the initial rush, so that you have smaller quantities of food out getting cold.
For my 2 cents, I use a crock pot with a little water added. Stays hot and moist forever. Since you have a large amount of meat, get hold of a bunch of roaster ovens. (Like we use to poach our sausages) Worked great for me when I made sloppy joes for a large group.
Glad it all went well. If you do it again, vac seal the pulled pork in gallon bags, boil water to around 220* and pour in a good ice cooler. Place the bags in the cooler of water, and remove and serve as needed. The water temperature will drop about one degree per hour in the cooler, thus giving you several hours of serving time at correct temperature.
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Smokers are being warmed up as we speak. This chaotic and stressful weekend is finally upon us!
Wish me luck!
Good luck. Give yourself plenty of time and you'll be able to work through anything unexpected.
Good luck! I'm "pulling" for you. :D
Quote from: GoCobbers95 on May 10, 2013, 11:52:47 AM
Smokers are being warmed up as we speak. This chaotic and stressful weekend is finally upon us!
Wish me luck!
Good luck, just remember it might get chaotic, but should never be stressful. Some folks fish, play golf and use other means to unwind after a stressful work week. I turn to the smokers to relieve stress, never to create it. ;)
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Well said Terry...
Things have gone great so far.
Smoked 35lbs last night for 5 hours then finished in the oven. 2 roasts were done after 13 hours, other 2 took 15 hours. FTC'd for 3ish hours and meat was still HOT! Pulled like a dream and is currently sitting inside my fridge divided into 4 gallon sized ziplock bags. I have yet to add any extra rub, apple juice, or defatted drippings.
Put second 35lb batch into smoker at 8am this morning and just now transferred to oven after 5 hours of smoke. If all goes well I will be pulling it out by midnight. Can I FTC with heating pad till morning?
REALLY considering double bagging the gallon size batches of pork for reheating as if they are packaged via food saver... What are your guys thoughts?
Only other thing to mention is my OBS has crapped out on me, leaving me just a DBS and propane smoker. (I'm done smoking at this point, so it really doesn't matter short term) I always have a spare heating element around after a debacle with sausage making last year, so I swapped it out. Still nothing. Just noticed my heating light doesn't turn on... Is my slider/board thingy bad? I'm not very electronically smart.
Thanks for everything guys. I mean it! The smoothness of this cook (so far) is thanks to you all!
Back to making BBQ sauce...
If you have roasting bags, or crock pot liners, they will be more reliable than using sealable bags during reheating.
I have neither croc pot liners or roasting bags. Does it make any better that I have "freezer" Ziplock bags?
After reading your post again, I'm not sure if I have a full understanding of what you are using the sealable bags for. Is it just for storage, until you can reheat the pulled pork. Then yes, a single freezer bag will work.
When I first read this my thought was, you want to reheat the pork in simmering water while they are still in the bags. In that case I'm not sure. I've never have tried it, though the freezer bags are more sturdier and would be more reliable. You should do a test run to make sure that the seals on those bags will with stand the heat and weight. Fill the bag with dried beans or something, to test it.
Weekend went great! Stressful and not much sleep. But we were successful. Happy hosts, happy guests!
Thank you all for the help!
Congratulations! I knew a fellow Nebraskan could pull it off!