gordon1
Senior Cook
gonna do a few butts for memorial day. gonna have to start them sunday though. should be done after midnight (2 am or so) which is fine cause I'm a night owl.
do to the fact that the butts will come off sunday night and not be served till monday evening should I put my finishing sauce (nice vinegar based one) on immediately after pulling or after I warm it up the next day?? also how long after pulling should I put them in the fridge?? as for warming it the next day I assume I just pop the pulled pork in the oven for a few mins to warm it?
after they come off the smoker what is the advantage of wrapping and placing in a cooler vs just letting it rest??
how much finished pork should I get from 10 pounds pre cooked??
now more noob questions regarding wood chunks. until now all I've used are chips because that is all I can get here (lowes now has hickory chunks but just got them). anyway a few weeks ago while in charlotte I hit up bbqsgalore and got a few bags of apple and cherry chunks.
I smoke on a chargriller with side firebox. I will be using a combo of royal oak lump and apple. so how much wood to use?? use it right from the start or after they have been on a bit?? or both?? how often??
yes I'm a noob
do to the fact that the butts will come off sunday night and not be served till monday evening should I put my finishing sauce (nice vinegar based one) on immediately after pulling or after I warm it up the next day?? also how long after pulling should I put them in the fridge?? as for warming it the next day I assume I just pop the pulled pork in the oven for a few mins to warm it?
after they come off the smoker what is the advantage of wrapping and placing in a cooler vs just letting it rest??
how much finished pork should I get from 10 pounds pre cooked??
now more noob questions regarding wood chunks. until now all I've used are chips because that is all I can get here (lowes now has hickory chunks but just got them). anyway a few weeks ago while in charlotte I hit up bbqsgalore and got a few bags of apple and cherry chunks.
I smoke on a chargriller with side firebox. I will be using a combo of royal oak lump and apple. so how much wood to use?? use it right from the start or after they have been on a bit?? or both?? how often??
yes I'm a noob