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Old 08-11-2017, 10:55 AM   #1
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Default Smoking Butts Question

So i'm planning on having some bbq for the eclipse. The problem is that with family coming into town and with people coming over at noon, there's not enough time to smoke everything unless I wake up way too early. I was thinking I could smoke them Sunday (the eclipse is on Monday) up to the point where I wrap them in tin foil, put them in the fridge, and then heat 'em up either in the oven or smoker starting Monday morning to where they're good to pull.

Has anyone ever tried this before?

Also, I'm toying with the idea of making hash and rice. A lot of the recipes I've seen seem too simple for what is to me liquid heaven. Does anyone have any tips or insight into that? Here's some recipes I've found:
https://food52.com/recipes/22787-giddy-swamp-sc-hash
http://www.bbqsuccess.com/bbq-hash/
http://wileyschampionshipbbq.com/rec...outh-carolina/
http://www.bbq-brethren.com/forum/sh...d.php?t=148196
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Old 08-11-2017, 11:09 AM   #2
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Default Re: Smoking Butts Question

How many you doing and on what type of apparatus?
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Old 08-11-2017, 11:17 AM   #3
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Default Re: Smoking Butts Question

I would smoke on Sunday, wrap and rest, then go ahead and pull them before putting them up in the fridge. It'll be a lot easier to warm back up the next day than if they're still whole.

I've done this a ton of time, and it works out great every time. You should collect fat in there when you pull and put in the fridge, and as you warm back up, it'll redistribute.

As for the hash, I never do any so can't help you there.
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I agree with Cack.
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Old 08-11-2017, 11:23 AM   #4
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Default Re: Smoking Butts Question

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How many you doing and on what type of apparatus?
Probably 2-3 since there'll be about 16 adults and 8 kids or so. I've got a Masterbuilt electric smoker. I'm planning on using the cold smoking attachment since it creates smoke regardless of whether or not the smoker is heating.
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Old 08-11-2017, 11:26 AM   #5
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Default Re: Smoking Butts Question

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I would smoke on Sunday, wrap and rest, then go ahead and pull them before putting them up in the fridge. It'll be a lot easier to warm back up the next day than if they're still whole.

I've done this a ton of time, and it works out great every time. You should collect fat in there when you pull and put in the fridge, and as you warm back up, it'll redistribute.

As for the hash, I never do any so can't help you there.
Thanks, any suggestions for warming back up? I'd think covered in an oven or something would be the best bet, especially if I reserve some of the juice/fat from the night before to keep it moist.
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Old 08-11-2017, 11:28 AM   #6
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Default Re: Smoking Butts Question

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Originally Posted by cack View Post
I would smoke on Sunday, wrap and rest, then go ahead and pull them before putting them up in the fridge. It'll be a lot easier to warm back up the next day than if they're still whole.

I've done this a ton of time, and it works out great every time. You should collect fat in there when you pull and put in the fridge, and as you warm back up, it'll redistribute.

As for the hash, I never do any so can't help you there.
Yep. I'm in agreement with you.

I've done the same thing in the past and it has worked out well. i actually think the BBQ tastes better after it has had a chance to sit over night.
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Old 08-11-2017, 11:29 AM   #7
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Default Re: Smoking Butts Question

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Thanks, any suggestions for warming back up? I'd think covered in an oven or something would be the best bet, especially if I reserve some of the juice/fat from the night before to keep it moist.
You nailed it. I put it in the oven and then turn the oven on, so the meat is able to come up to temp with the oven and it doesn't cook any more.

This is what I do for every tailgate I take BBQ down to, and have never had the first issue.

Aluminum tray with a loose sheet over it. Then periodically take it out and start breaking it up and mixing it around so the fat moistens all of it.
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Old 08-11-2017, 11:29 AM   #8
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Default Re: Smoking Butts Question

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Originally Posted by thekob View Post
Thanks, any suggestions for warming back up? I'd think covered in an oven or something would be the best bet, especially if I reserve some of the juice/fat from the night before to keep it moist.
Covered in the oven at a low temp of 250-300.
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Old 08-11-2017, 12:13 PM   #9
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Default Re: Smoking Butts Question

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Originally Posted by cack View Post
I would smoke on Sunday, wrap and rest, then go ahead and pull them before putting them up in the fridge. It'll be a lot easier to warm back up the next day than if they're still whole.

I've done this a ton of time, and it works out great every time. You should collect fat in there when you pull and put in the fridge, and as you warm back up, it'll redistribute.

As for the hash, I never do any so can't help you there.
...I agree with Cack...
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Old 08-11-2017, 12:26 PM   #10
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Default Re: Smoking Butts Question

Put me down in agreement too. Done it many times like that.
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Old 08-11-2017, 02:27 PM   #11
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Default Re: Smoking Butts Question

I have even smoked a couple the weekend before and put them in the freezer to travel. Defrost, warm and serve as directed above. Pulled pork is very forgiving of being reheated.
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Old 08-11-2017, 02:43 PM   #12
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Default Re: Smoking Butts Question

For hash, I would just pick up several quarts at Doko Smokes in Blythewood (or your favorite hash place), make up some jasmine rice when ready to serve. This way you can concentrate on butts and enjoy your company.
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Old 08-11-2017, 03:28 PM   #13
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Default Re: Smoking Butts Question

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For hash, I would just pick up several quarts at Doko Smokes in Blythewood (or your favorite hash place), make up some jasmine rice when ready to serve. This way you can concentrate on butts and enjoy your company.
I'm fiddling with that idea. I read this article a while ago and I think I might either pick up some from the Bi Lo in Newberry: http://thelocalpalate.com/articles/5...ash-favorites/
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Old 08-11-2017, 03:37 PM   #14
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Default Re: Smoking Butts Question

Everyone is correct on the BBQ stuff. Pull it before you chill it for sure!
I've Catered BBQ at 2 weddings where the BBQ was cooked a few weeks prior and not one person knew it had been frozen, so a night in the fridge definitely won't hurt anything!


As for hash,

I would stick with a 65/35 ratio of pork to beef. Just get whatever is cheapest that isn't disgusting or ground lol. Cut half a bag of onions (chopped of course) and put them in the pot with a stick of butter and a slight bit of water and let them start to cook for 5 to 10 mins as the butter melts. Then put some water and the meat in and let it cook for 2 hours. After the 2 hours add the other half of the bag of onions and another stick of butter. Then let it cook for 2-3 more hours. Sometimes I'll put 3-4 chopped potatoes in as well. They cook down into nothing and helps the meat "stick" together.


I would add salt and pepper throughout cooking and my homemade BBQ rub as well as a few other spices. Garlic Powder, Cayenne and Onion powder are usually good, safe choices.

Stir the hash often or you risk losing the whole batch to a scorched flavor.

You may choose to use more or less onions depending on how much meat you make, but for me the more onions the better.

Edit: I looked at the recipes you listed and unless you are in a hurry don't brown the meat first, let it all cook together as slowly as possible.
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Old 08-11-2017, 03:37 PM   #15
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Default Re: Smoking Butts Question

Hash is really a regional critter. In the Pee Dee it is a nasty liver mush concoction. Other areas do it as all pork, all beef, or a mix. There are also variations of additions such as potatoes and onions. Of course spices and sauces are different. It freezes very, very well so I would pick some up from a place that does it to your personal liking.
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Old 08-11-2017, 04:14 PM   #16
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Default Re: Smoking Butts Question

Dumplloser sounds like a traditional sc recipe. Personally, I go 3 or 4 parts chuck roast to 1 part pork. Onions, butter and a little vinegar and yellow mustard, spices to your preference. I like to pull out any fat or gristle or bones and run it through a coarse grinder. We don't use potatoes either.
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Old 08-11-2017, 04:29 PM   #17
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Default Re: Smoking Butts Question

Trust me. I do this all the time. Pull meat at 180 on Sunday evening. place in garbage bag and then place in cooler. Will still bee piping hot at 12 on Monday.
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Old 08-11-2017, 06:08 PM   #18
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Default Re: Smoking Butts Question

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Trust me. I do this all the time. Pull meat at 180 on Sunday evening. place in garbage bag and then place in cooler. Will still bee piping hot at 12 on Monday.
I beg to differ. Butts should be taken to 195F prior to pulling.
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Old 08-11-2017, 06:21 PM   #19
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Default Re: Smoking Butts Question

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I beg to differ. Butts should be taken to 195F prior to pulling.
TRUE....although I don't pinpoint 195...anywhere after 190 I find the connective tissues have melted through.

As far as the day before deal...done it plenty but I pull mine the day before and save all the juices...then set oven on 230, distribute the juices and wrap tightly with foil and in a couple hours you're good to go...butts can get very tight(lol) sitting over night in a cold fridge so I help it out by pulling the night before.
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Old 08-11-2017, 06:21 PM   #20
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Default Re: Smoking Butts Question

DONT REMOVE THE FATCAP!!!!!!!!!!
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