If you're 100% certain there is no way to either a) have it flame out and b) not catch fire or catch something else on fire, then that is definitely a great plan. For these reasons I'm not in favor of firing it up at 8pm or so and letting it run overnight. I'm afraid that I've learned over the years to never leave a grill/smoker truly un-attended. +2 I've had flame-outs overnight, and I've also had whilst I was awake some smokers/grills catch fire themselves. If it is done between 5-8 am you can foil and rest until 11 am. set your alarm on your internal probe to 200. so if you start it 7 pm, you can put it in the oven by 11 or 12 and get to bed. after about 4 hours (160 degreees), the meat is no longer absorbing smoke. I've done this plenty of times as I don't like letting my charcoal burn over night. They have them in around the bbq equipment. Run down to WalMart and pick up one of their wireless meat therms. Once it is done, place it in a cooler or oven, or microwave for holding.Īs for a temp probe, don't stress getting a Maverick right away. When the temp of the butt gets around 195* start probing for tenderness. I'd get up sometime between 6 and 7am and wrap in foil and turn the heat up to 275*. If it were me, I would start the cook around 9 or 10pm at 225*. Once you are a bit more confident in your equipement you will have a better feel as to when to start your cooks. I would cook it the way that reduces the stress for you. It could dry out a little if pulled too early.Ĭooking for a group and a time schedule can be very stressful. If you do pre-cook it, don't pull/shred it till you are ready to serve. If you are worried about it, I see nothing wrong with cooking it early on Friday, finish Friday night and warm up on Saturday in the oven. So if I do an overnight cook, I anticipate waking up every hour or two to check the temp. 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. 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. 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. 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. ![]() Based on past cooks, I anticipate it will take between 9-11 hours, plus at least an hour to rest in the cooler. It is a 9.5 pound butt, and I plan on smoking it on my mini wsm at around 250-275. This weekend I am responsible for serving pulled pork for lunch on Saturday. Hopefully someone can provide some insight. I tried searching for an answer on here, but was not able to find anything directly on point.
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