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Old 04-27-2005, 02:15 PM   #1
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Holding Pork

Have a question for holding pork for a picnic.

I am planning an all night cook just prior to a family picnic. I am doing pulled/chopped pork, sliced brisket and chicken.

I am planning to have the pork and brisket done early, foiled and in the cooler so I can heat up the cooker and do chicken thighs and legs at a higher temp.. say.. 325-350 to crisp up the skin.

I plan to slice the brisket at the last minute and pour the juices over it as I put it in the chafing dishes to keep it from drying out so much.

Now.. finally .. my question...

Would it be ok (or wise) just to go ahead and pull/chop the pork and put in foil pans and cover with foil and put the whole thing in the cooler with the done briskets to keep it hot.. or foil them whole and then pull/chop them at the last minute as well. I figure I can throw the foil pan in the cooker to heat it a bit if needed. I just don't want dry pork.

thanks
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Old 04-27-2005, 02:18 PM   #2
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Gary, I never chop pork until the last minute...once it's chopped, it dries, and there's little you can do to take it back to that mystical moment when the it glistens with it's own rendered nectar.
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Old 04-27-2005, 02:33 PM   #3
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Quote:
Originally Posted by Captain Morgan
and there's little you can do to take it back to that mystical moment when the it glistens with it's own rendered nectar.
Mystical moment??? rendered nectar??? dang Captain... what are you smokin your Q with this afternoon?
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Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
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Weber 22" One Touch Gold
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Old 04-27-2005, 03:09 PM   #4
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Pork is my drug of choice.




After beer.
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Old 04-27-2005, 03:10 PM   #5
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Quote:
... mystical moment when the it glistens with it's own rendered nectar.
Now that's food porn.

Imo, butt has enough fat in it so that as long as it's covered after it's pulled--preferably with a little added moisture like sauce, apple juice and/or vinegar mixed in--it'll be fine. But, since you're not needing to do it real early, I'd hold it whole and pull later since you have that option. Overall it should stay hotter and your reheat time will be less.

Be careful with the brisket in the chafing dishes if it's going to be in there for some time unless you're able to make the temp very low. If the heat is relatively high it, in combination with the liquid in the pan, can cause the brisket slices to cook more and become pot roast-y. Keep the lid open a little to release heat if needed. An emulsion, made with the juices and a little cold butter or rendered beef fat, can help keep the surfaces of the brisket slices from drying.
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Old 04-27-2005, 03:38 PM   #6
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I too was worried about the brisket slicing thing too. I was hoping to do that last minute as well. I will probably hold some back unsliced like you say and replentish as needed. I know how quick they dry out. I will try to keep the chafing dish on waaaaay low.
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Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

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Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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Old 04-27-2005, 04:26 PM   #7
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I tend to agree with the Cap'n..........unless you have twenty of them. Most folks are going to drench the stuff in sauce anyway. Unless these folks are afficionados and purists.......go ahead and pull beforehand. Just seal up the pan well. Woodguy
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Old 04-27-2005, 05:06 PM   #8
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A "rejuvination juice" comes in handy.

1 prt. Cider Vinegar
1 prt. Orange Juice
1 prt. Sonny's BBQ sauce

Mix well. Careful with the orange juice. It can be too strong. I use Piggly Wiggly already made only.

1/2 to 1 cup per 1/2 pan. Taste it. When its good, stop adding it. =P~
If your pans dry out a little have some available in a squeeze bottle and add a little.

Good Q!

Jack
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Old 04-27-2005, 07:04 PM   #9
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[quote="Jack W."]A "rejuvination juice" comes in handy.

1 prt. Cider Vinegar
1 prt. Orange Juice
1 prt. Sonny's BBQ sauce

Mix well. Careful with the orange juice. It can be too strong. I use Piggly Wiggly already made only.

1/2 to 1 cup per 1/2 pan. Taste it. When its good, stop adding it. =P~
If your pans dry out a little have some available in a squeeze bottle and add a little.

Good Q!



I agree with Jack. Hey Jack, you ever play golf at Coosaw Creek? I played there several years ago and got my first eagle there! It is in North Charleston. Sorry about strying from topic!
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Old 04-27-2005, 08:05 PM   #10
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I can literally walk to Coosaw from where I live. Unfortunatly, I'm not a great golfer. Not a bad cart driver and beer guy though. I've rejuvinated BBQ at the club house there. Nice facility.

Good Q

Jack
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