British BBQ Society Forums

Got my team over on Thursday for 1pm pulled pork fest, looking forward to it tremendously, even if 90% have confirmed they are driving

My boneless shoulders are smaller than I was hoping for from Costco, between 1.5 & 2kg so for a 1pm eat time puts 'meat on' at bang on witching hour to allow for a decent rest.

Smoking calc puts 2kg on at 2am with 4hr rest in cooler. I can reduce the rest, or place the meat on earlier & overnight, to then reheat when they arrive....cheating vs 'fresh' or just the logical approach?

I have an igloo cooler that in theory keeps ice frozen for 5 days, but never tested it got keeping hot food hot.

They've had my leftovers I've brought in, and love it but want to really up my game with this BBQ, happy to get up at 2am if the better results.

Cheers

Matt


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In all honesty I'd cook it the day before and hold/reheat it whatever you can do. If you think your coolbox will hold it that long give it a go, personally I would cook it ahead of time and reheat in a foil covered tray with my sauce/stock of choice (as recommended by members who do catering)

Cheers Keith.

Decided to put it on at about 11-midnight & go from there. When I wake up at 6, will make a call on approach depending on what the temp on the smallest is.

Never actually hoped for a long stall before!!

I think if you are going to put on at midnight I'd try and get the cooker as close to 225 as you can, my WSM tends to settle in at 250f and at that heat I think you would be done by 6 which gives a long resting period.

Personally I would probably light the smoker late at night, get a few hours kip, set the alarm for 2pm then in a zombie like state get up and put the meat on.

Other alternative is get up very early , smoke the butt for 3 hours or so then wrap in foil to accelerate the cooking time

Well, put in on at midnight, smoker was settled at 234f so headed to bed. Woke up at 6 and still bang on, meat temp was 166 on the smallest 1.5kg boneless shoulder, was expecting it to be warmer than that!

Not sure why it had such a long stall, or how long it would take to push through. Wanted to try non wrapping the shoulders, but at 9am wimped out & out came the foil & apple juice. 10.30 & hit 203f so off to rest & into the cool box.

Team were caught in the office & ran late, not over until 2pm (grrrr), but was still at 194f after that time, so impressed with the cool box!

Pulled perfectly & got great comments (well I'm sure it was for the food not that I'm their boss!!)

Hot smoked salmon I was less impressed with as tried to hold 'warm' given their delay & dried it out a little which was a shame.

My learning is that I much prefer serving evening BBQ, getting up early is natural for me & I have the day to potter about, read the papers & prep the rest of the meal. Being ready for midday felt as though it was some form of master chef having to prep & make sides, clean up etc.

Welcome to the club!
Get a rep for good different food , they think they can just turn up and be served.
No understanding the time and effort it takes, hence the(purists will kill me) posts on pre prep and re heat, or holding!
Next time serve the pork and make some theatre about cooking the salmon.
Good go Fella
Si

Cheers Si.

Will be sure to do the pork & hold it / reheat again. Having just heated some for lunch I couldn't tell much difference to be honest.

I'd tried to time the salmon for about 15mins after they were 'due' but think your approach would work - was trying to get most of the 1hr some out of the way in advance & failed.

Ribs for the good lady tomorrow night, so got to get off my arse / finish work to clean my grills

Matt


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Clean your grids not the smoker, you need it to build up a patina/crust which enhances later cooks. I.E. all being well the more you cook the better it tastes.

I meant the grids, just called it a grill.


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Hi All

Just a quick question
Would you pull the pork or leave it whole if your going to wait and reheat it???

I've got a bbq Monday and want to do some ribs and fatties but don't want to be pressed for time so was going to do the pork shoulder over Sunday night and get the rest of the food on before everybody gets here.