Pork Shoulders for Party Question

[peyton23]

Hi everyone, just wondering if I should be concerned about a cook that just finished that I smoked 2 pork shoulders.  One was 10#, the other 7#.  I rubbed one with alton brown's rub, the other with a coffee rub that I had written about a month ago.  They're for a birthday party tonight for a friend.  I smoked for 4:20 with maple ( 1 hr ) and apple ( all that I had left ).  The BDS was at a steady  *225 .  I started at 9:00am Thursday morning, temp outside was 34 degrees.   By 9:00pm, when we were due to get snow, I brought them inside and finished in the oven also at *225.  When I brought them in, the IT was *171 and *178.  AT 2:30am this morning they reached *196 IT for one and *192 for the other when I decided to FTC for about 5 hrs.  My question is whether I should be concerned that the cook only took 17 1/2 hrs.  I've done two butts together once before and they finished in 22 hrs.  Now, so you know, there wasn't much of a fat cap on either, and I used both the Maverick ET-732 and ET-7 to check the temps of both and got the same readings, so I don't think that there will be a problem.  Just curious and as always, pics are coming..  Thank You!!

[KyNola]

You are cleared for landing Peyton! Sounds like you got two cooperative shoulders.  I have had them finish in 14 hours and had some finish in 26 hours.  It's all up to the pig.

Enjoy my friend.  Nice work.

[beefmann]

do not think there is anything to be concerned  with , I regularly do smokes in the 12 to 20 hour range with no ILL affects

[peyton23]

Thanks guys, that's what I figured.  I just wanted to be sure..  Here are the pics..





This is the coffee rubbed butt:


This is the Alton Brown Rub:


Ready to go in the fridge overnight:


In the Smoker:


A few hours in:


All done!!


Alton Brown Rubbed:



Coffee Rubbed:



I'll post anymore pictures later if I get pics of the plates.   I have another question.  I will have to reheat these before the party.  I plan on mixing some apple juice and drippings in the pan and throwing in the oven.  Any idea of what temp I should use and for how long?  I've seen a number of different temps, I'm figuring from the fridge to 300-325 for 30 or 40 minutes before leaving.  Thanks again! :D

[Tenpoint5]

I would also take your bear paws along to help "Fluff" the meat up after you reheat it.

[squirtthecat]

Do you have access to a big crock pot or portable roaster oven?   That's how I haul my pulled pork around..    Nice gentle heat.  You don't want to cook it any more than it already is.   

Put a glug or three of cider vinegar in as well if you have some.  Gives it a nice 'tang'.

[peyton23]

We have a crock pot, but it won't fit that amount of pork, it'll probably just hold half.  I just figured that the aluminum pans would be good enough.  Maybe I'll try heating it at a lower temp.  Thanks!

[squirtthecat]

Yeah, I was in that boat, then I went and bought another big slow cooker.  :D

Cover them real tight w/ foil to help hold the moisture in.

[Habanero Smoker]

I tightly foil the pans, and reheat my pulled pork at 350°F, and it works fine. If the pans are tightly packed, I will stir the pork up about half way through the reheating.

[peyton23]

Thanks all for the replies!  Yeah Hab, I took your advice and did it at 350.  It turned out great!  30-35 people at the party and they loved the pork sammies!  I keep trying to estimate the food to 1/2 to 1 pound per person, but we still ended up with about half of the pork left over ( not that my friend and family were complaining ).  I started with 17 lbs and was worried about having enough for everyone.  Anyway, sorry but I don't have pictures of any of the plates because we forgot to bring our camera.  I'm thinking of trying brisket in the next week or so, I'll let everyone know how it goes.

[Habanero Smoker]

I'm glad to hear you gathering went well. The best thing with leftover pulled pork, you can make a variety of dishes.