Smoker /oven Butt Combo

Discussion in 'Pork' started by porkbuttpaul, May 13, 2015.

  1. porkbuttpaul

    porkbuttpaul Newbie

    Need to make a couple of butts in advance for traveling. Thinking about using my Smokey mountain till just after stall and then refridgerating. Thinking about finishing in oven a couple of days later to the normal 200 plus temp . Has anyone tried this and will it work better than just finishing on smoker and then reheating or will both work about the same. I do not have vacuum sealer and cook is going to be about four butts. Any help will be much appreciated.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'd take them right to the finish temp during your first cook. Then pull the meat and reheat when you need to.
  3. bmaddox

    bmaddox Master of the Pit

    I have tried to cook them to 165 then refrigerate and finish later in the oven. It was terrible. I think that stopping the cooking process ruins the breakdown of all the fat and connective tissue that you normally get because it was a dry block when I finished cooking it.

    Cook it all the way, pull it, refrigerate it, then reheat in a crock pot. Works like a charm. Make sure you have some drippings or a finishing sauce to adjust the pork when reheating.
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I , too would take them to the end on the Smoker and Pull it . First , they take on a funny taste when reefered @ 165*F and finished in the oven (MHO). Second , if the hold time is

    more than a few days , I would find a friend with a Vacume Sealer and seal them. You could then hold tem at Refridge  temp. longer and still be able to use the Crock Pot to heat , or

    just place the bag in boiling water. 
  5. porkbuttpaul

    porkbuttpaul Newbie

    Thank you all so much, another " good idea " that would have been a disaster. Will finish in smoker and then reheat. Will do research on reheating. So far sounds like best is to put in freezer bags and then reheat in boiling water. A vacuum sealer may be a down the road purchase but live in the country and have no access to one now. Storage is just going to be two and a half days .

    Thanks again
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Since you are only waiting a few days I would pull it straight into foil pans and cover with foil. In fact I would put the foil pans under the butts to catch the drippings to mix in with the pulled pork. Reheat the covered foil pans in an oven set at the lowest setting

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