Butt Question

Discussion in 'Pork' started by prov1, Apr 13, 2008.

  1. prov1

    prov1 Smoke Blower

    How long do I dare leave a 10# butt wrapped up in the cooler before pulling? I was thinking I could leave it overnight but my wife thinks I would end up killing the whole family?[​IMG] Any advice?

    Thanks!
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    As long as the temp of the food stays above 140°F the bacteria growth will be held in check. You might leave it foiled in a pan in the oven set to low (170°F) for overnight. That way there would be no chance of the meat getting into the danger zone (40-140°F).

    Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. prov1

    prov1 Smoke Blower

    Meowey - Will that help it stay moist if I plan on serving tomorrow around 5:00pm....or will it really not matter if I pull it tonight or in the morning as far as being moist is concerned?[​IMG]
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    heck Pro i've got 2 to pull yet tonight and a brisket to deal with
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    pull it tonite..........reheat tomorrow..........using a steaming method.........did you save any juices?

    if not........lil broth, or even water in a foil covered pan in the oven tomorrow to reheat........set on low temps
     
  6. rw willy

    rw willy Smoking Fanatic OTBS Member

    Not speaking from exrperience, but. I'd put it in the fridge. Pull now and reheat. It should stay moist asd long as its wrapped nice and tight.
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    we have tried pulling it the next day.......after it chilled.......NOT a easy task...........
     
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    If you are not serving until 5PM tomorrow, I would pull it tonight. Save all the juices, and put everything in a foil covered pan and refrigerate. Do a nice slow re-heat in the foil covered pan in a 275°F oven. Should take about 1 1/2 hours to re-heat. It should be nice and moist that way.

    Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  9. prov1

    prov1 Smoke Blower

  10. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I finished a butt smoke around midnight one time, decided I was too tired to mess with it anymore, wrapped it in a huge beach towel (still in the foil), folded up two other towels - one on top, one on bottom - put in the cooler for the night. Had a golf game the next morning but woke up too late to pull the butts before tee time. So figure 6 hours of sleep, six hours to golf and get back home. I was dreading that I would find when I got home, but found the butts still sitting between 170-175. Opened them up, pushed on the top of one, the bone almost squirted out! Turned out awesome!
     
  11. richtee

    richtee Smoking Guru OTBS Member

    I have gone 6 hours...but wow... good info to know if ya need it!
     
  12. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Just goes to show what a good cooler and plenty of insulation will do for you!!

    When the heat doesn't have any easy way to escape, it stays in the meat and does it's job....[​IMG]

    Good thinkin' with the extra towels, seboke!

    L8r,
    Eric
     
  13. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I got one of those hold-ice-for-six-days-sittin'-in-the-sun coolers. Figured the extra towels certainly wouldn't hurt!
     
  14. kratzx4

    kratzx4 Smoking Fanatic

    Much like SEBOKE I always foil my butt after smokin. put a thick layer of heavy terry towel (the good kind found in better hotels HEE HEE) in the bottom of the cooler place my butt in the center, cover with second towel. tuck that little darlin in for a long nappy time. Have gone as long as 9 hours in a standard metal coleman cooler. internal temps 175-180 and pulled with ease infact the piggy was so tender it almost pulled itself.
     

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