Help me time this out...

CtheSmoke · Posted: Jul 14 2007 Post subject: Help me time this out...

Monday we're having a Potluck at work. I want to do a Butt. Due to the fact that it's a work thing I won't have much time to do an entire smoker time do to sleep issues...

So this is what I want to do...

It's a 8.85 lb Butt. I want to put it on the smoker on Sunday at X o'clock for X hours and then wrap it in foil and finish it off overnight in the oven, taking it out at 195/200 on Monday morning at around 0430 to 0600.

I leave for work at 0600 so I need some lead time. Worst case scenario is if it's not quite done yet I could have the wifey bring it to me when it's done but doing it this way would create all kinds of logistical issues...

So I need to know what time to put in on the BB'q, for how long to get a good smoke ring and flavor and how long to finish it in the oven... It's a convection oven btw....

Make any sense...?
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Harry Nutczak · Posted: Jul 14 2007 Post subject:

what is keeping you from just doing the entire cook in the smoker?

What type of burn-time are you capable of getting while unattended?

Do you plan on holding everything hot until serve time? So basically 6 hours of hold time? I bet the ribs would be falling apart if you tried that. or worse, you could get into the 'Funk-Zone" with temps and cause some intestinal issues in some people.

You might be pushing it there, is this something you could do a few days ahead, get it pulled, properly cooled, & packed and re-heat at work?
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Pete · BBQ Fan Joined: 31 Aug 2006 Posts: 217

I agree with Harry. I've done a few of these potlucks at work with pulled pork. Cook it ahead of time then pull it, sauce it, put it plastic containers and pop it in the fridge. Take it to work and microwave. Believe it or not, it microwaves very well. Of course I assume you have a microwave at work.

CtheSmoke · Posted: Jul 14 2007 Post subject:

Wow, I never expected responses like this... Here, I want to create the bestest, freshest Q for some folks that I know have never had it before and I'm being told to micro it... Do you guys do this in a competition or for family...?

Other thing Harry, I'm wondering if you have good reading comprehension as I'm talking a Butt and you mention Ribs... I know the difference do you...?

This is how I want to do it, if you can't help don't...
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skybob · Posted: Jul 14 2007 Post subject:

If you're wanting to do it all in the smoker, you could probably put it in the cooker about 5pm, should be done around 4-5am, I'd bet.

I personally would do it like the others and cook it while I was awake and able to monitor/spritz it throughout the cook, then pull it and bag it. I wouldn't nuke it, but I have a good electric roaster that works great for this. I've done it this way many times with good results every time. I haven't ever done a competition, but I've fed the entire crew in the hangar this way about 4 times a year with nothing but rave reviews.

OK, I reread your first post, doing it your way, I'd still probably start about 4-5pm, probably closer to 4, then pull it and foil it about 11. Put it in the oven set on 215 till you get ready to go. Should work, I'd expect.

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

I also would cook (BBQ) the whole thing ahead of time. I personally add some apple juice (doesen't add addtional flavor) along with some BBQ sauce (mild). I would bag in 2-4 bags and put out in a chaffer a little at a time so as not to have it get to weird through out the day.

Another (although time consuming) thing you could do is, put 4oz in sandwich bags so each person can just micro their own baggie. 8.5 lb butt will only give you 16-20 sandwiches...not sure how many you are preparing for.

Big B · BBQ Fan Joined: 26 May 2007 Posts: 114

Do the whole thing in the smoker. Let it rest then shread/tear. Put it in the fridge to cool. then have some way to heat it up in a oven for an hour or so, covered by foil @ 250* on Monday.

CtheSmoke · Posted: Jul 14 2007 Post subject:

Harry Nutczak · Posted: Jul 14 2007 Post subject:

Sorry, I skimmed over your original post and saw this line

"So I need to know what time to put in on the BB'q, for how long to get a good smoke ring and flavor and how long to finish it in the oven... It's a convection oven btw....

and misread your abbreviation for BBQ as the common thread abbreviation for Baby-Backs with it being BB's.

I have never seen someone use an apostrophe in the acronym for "barbecue" before. and since hardly anyone uses a spell check program I must have thought it was a typo, and I read it as BB's

As for cooking the freshest "Q" available, and need to not be near the cooker for 6 hours before serve time, you really do not have many safe & sanitary options. maybe take the morning off to finish the food so it can be the freshest available.

Chilling & re-heating is sure alot more safe then holding hot, if you hold hot at the proper temperatures, you get crappy "Q", if you hold at a lower temperature, you cause people to get the craps. either way i guess you could call it a crap shoot.
I would rather gamble with maybe not having the best "Q", instead of gambling with peoples health & well being.

Anyone read about the "taste of Chicago" festival salmonella poisoning incident this week, 385 people spraying from every available orifice.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Pete · BBQ Fan Joined: 31 Aug 2006 Posts: 217

Yes I read your first post and yes I still stand by the recommendation to microwave it. So by "bestest" and freshest Q, you're willing to sacrifice time in the smoke? I'm not being argumentative. I'm just offering another opinion on what can be considered "bestest, freshest." Wink

This is not a competition. In a competition you wouldn't necessarily make the best Q. You make the Q that appeals to the judges the best. That's a big difference. I make Q for family, friends, potlucks, etc. all the time and you bet I microwave. It all depends on the location, the event and what's convenient. Shoot, if you had an oven and some time, I'd say leave it whole, reheat it whole and then pull and sauce. There really is no right or wrong.

Harry Nutczak · Posted: Jul 14 2007 Post subject:

Pete · BBQ Fan Joined: 31 Aug 2006 Posts: 217

Heh, I forgot to say that for July 4th at a friends place I actually brought with me a butt I had smoked two weeks earlier. I vacpacked it and froze it. The night before I moved it from the freezer to the fridge. Then that morning I wrapped it in foil and put it in the oven at 300. Then I cranked the oven up to 350 for the last hour to get the internal temp to 175. Wrapped it in a towel and brought it with me in a cooler for a half hour drive. Got there unwrapped, pulled and sauced it. Guess what the first thing to run out was? That's right, the pulled pork. So don't knock precooking. It can be pretty darn good if treated right. I still have two more cooked butts in the freezer.

skybob · Posted: Jul 14 2007 Post subject:

You know, BBQ is sometimes like standing in the wrong place at the wrong time. Just a little bit ago, I was standing under the APU of the plane and a guy was servicing the oil. Well, to make a short story even shorter, I got a warm damp feeling on my head, shoulders and back as he ran the oil over. Shocked

Kinda like misreading posts and trying to give your viewpoint. Sometimes, things just don't work out right.
One good thing came of it though, my hair has regained some of it's original color tonight. Laughing

CtheSmoke · Posted: Jul 15 2007 Post subject: Q

Harry Nutczak · Posted: Jul 15 2007 Post subject: Re: Q

ABQBBQ · Posted: Jul 15 2007 Post subject:

Silly me...I always thought when you asked for advice the polite thing to do was to say, "Thank you." It never occurred to me to call out the people who took time to post a reply.

Harry, how dare you not answer this guy�s question. How dare you try to advise him that his idea could lead to food poisoning. It's clearly not what he wants to hear.

CtheSmoke · Posted: Jul 15 2007 Post subject:

OddThomas · Posted: Jul 15 2007 Post subject:

OMG THE DRAMA!!!

It's always something around here. And now we got a brand new troll.

CtheSmoke · Posted: Jul 15 2007 Post subject:

CtheSmoke · Posted: Jul 15 2007 Post subject: Re: Q

[quote="Harry Nutczak
You don't have many safe, sanitary, or quality focused options with your schedule. Can the wife finish the cook and bring it in hot? 2-3 hours of hold time in a cooler should be ok, but I feel that 6+ hours is pushing it.
[/quote]

Did you read the OP about the wife bringing it in...? Where did I say anything about 2-3 hours and or 6 hours hold times...?
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