tb80
Take a breath!
- Joined
- Mar 26, 2012
- Location
- San Antonio tx
I tried searching for an answer on here, but was not able to find anything directly on point. Hopefully someone can provide some insight.
This weekend I am responsible for serving pulled pork for lunch on Saturday. It needs to be ready around 11-12. I am debating when to start the smoke.
It is a 9.5 pound butt, and I plan on smoking it on my mini wsm at around 250-275. Based on past cooks, I anticipate it will take between 9-11 hours, plus at least an hour to rest in the cooler.
I am debating when to cook it. Do I start it Friday morning, and then when it is finished, go ahead and pull it and put it in the fridge and then reheat before lunch on Saturday? My concern with this is how much flavor will be lost by putting it in the fridge and reheating it.
OR, do I start it around 11 pm or midnight on Friday and do an overnight cook? While I am not opposed to this, we have a busy day planned for Saturday, and I do not want to be exhausted all day. Plus, I have a 16 month old baby that I will be helping the wife out with all day, and I don't think it will go over well if I sleep all day Saturday because I was up all night Friday.
The mini wsm holds a pretty consistent temp, but considering I am serving about 10 people or so, I don't want to screw this up. So if I do an overnight cook, I anticipate waking up every hour or two to check the temp.
Any other options/suggestions?
This weekend I am responsible for serving pulled pork for lunch on Saturday. It needs to be ready around 11-12. I am debating when to start the smoke.
It is a 9.5 pound butt, and I plan on smoking it on my mini wsm at around 250-275. Based on past cooks, I anticipate it will take between 9-11 hours, plus at least an hour to rest in the cooler.
I am debating when to cook it. Do I start it Friday morning, and then when it is finished, go ahead and pull it and put it in the fridge and then reheat before lunch on Saturday? My concern with this is how much flavor will be lost by putting it in the fridge and reheating it.
OR, do I start it around 11 pm or midnight on Friday and do an overnight cook? While I am not opposed to this, we have a busy day planned for Saturday, and I do not want to be exhausted all day. Plus, I have a 16 month old baby that I will be helping the wife out with all day, and I don't think it will go over well if I sleep all day Saturday because I was up all night Friday.
The mini wsm holds a pretty consistent temp, but considering I am serving about 10 people or so, I don't want to screw this up. So if I do an overnight cook, I anticipate waking up every hour or two to check the temp.
Any other options/suggestions?