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08-29-2013, 07:14 PM | #1 | |
BAMF
Join Date: Apr 2004
Location: Your Face
Casino cash: $9998710
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Quote:
I take mine off and wrap tightly in foil to rest at least an hour. Wrap it in towels and put it in a cooler.
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09-04-2013, 06:37 PM | #2 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Quote:
What temp to re-heat it at in the oven and do I need it to get back to 190 degrees again? /n00b questions |
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09-04-2013, 06:56 PM | #3 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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09-04-2013, 07:28 PM | #4 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Seems like people recommend a cool down, pull it, then store in fridge over night. Keep juices and poor over pulled pork with some apple juice with reheating in the oven at the party. Not ideal but it should be ok. These people are just from Phoenix.
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09-21-2013, 08:08 AM | #5 |
SuperChiefs
Join Date: Sep 2006
Location: Florida
Casino cash: $1959822
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I need a little advise from the BBQ gods here . Tomorrow is my Mom's birthday and I'm planning on smoking a point cut corned beef brisket for the 1st time. I'm just curious if anyone has ever tried this and if you do anything different than a normal brisket.
Any tips would be greatly appreciated |
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10-12-2013, 03:04 PM | #6 |
Mod Team
Join Date: Sep 2011
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I'm going to smoke a few pork butts for a work party on Tuesday. How many lbs of pork should I pick up to feed about 20 people for low-medium portion size since a lot of other food will be present as well?
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10-12-2013, 04:22 PM | #7 |
Seeking the Truth daily
Join Date: Jan 2006
Location: In the Country in MO
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15 pounds after cooking. Likely 3 8 pound butts. Im doing three on monday. On smoker at midnight at 240. Off about 10 am. Into cooler then pull and back on smoker in pans till serving time
2 8 pounders wont feed that many. Left overs are good
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