Reheating Pork Butt?

louballs

Smoke Blower

Original poster

Jan 8, 2013

112

13

Harrisburg, PA

• Jan 18, 2013

• #1

So I started my pork butt at 4am this morning for dinner tonight (full thread on that to follow). I have some guests coming, but they may not get here until later than anticipated. In case it gets done way too soon. How should I store it? Right now its still in the smoker wrapped in foil. If it hits the desired IT way early should I just keep it in the foil wrap in a towel and place it in a cooler? I see others do that, but didnt know how long it would keep that way. OR should I pull it and put in the fridge and reheat it???

Thanks!

Lou

 

chef jimmyj

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• Jan 18, 2013

• #2

Lou, If you wrap in Foil and Towels it will stay Hot for about 5-6 hours. You can stick your Therm Probe in it. As long as it stays above 130*F you do not have to reheat...JJ

 

louballs

Smoke Blower

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Thread starter

Jan 8, 2013

112

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Harrisburg, PA

• Jan 18, 2013

• #3

Thanks for the info!!
 

 

wes w

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• Jan 18, 2013

• #4

If you think your going to have to keep it wrapped for more then 2 hours, I'd also recommend pulling  somewhere around 190.  It will continue to cook to the 210 temp.  The longer is (cooks)  the mushier it will get.   It will still be perfect to pull.

 

chef willie

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• Jan 18, 2013

• #5

Good advice above. Waiting to see your review of the Smokin It once you've done a run in it. Curious as to how temps are holding for you now and the venting of the smoke....obviously hoping for xlnt results from you <grin>

 

louballs

Smoke Blower

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Jan 8, 2013

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Harrisburg, PA

• Jan 18, 2013

• #6

Thanks for the tips. I just pulled it as it was 198 degrees. I was a little disappointed to see that the foil was punctured on the bottom. Must have happened when I was putting it on the grate. Some of the juices had leaked out. Hopefully not enough to dry it out! I added another layer of foil and wrapped it up in 3 towels and placed in the cooler. Im sure it will be fine when my guests arrive. Thanks for all of the tips. I'm going to create a full thread with photos and all of my times/temps this weekend. Probably on Sunday.

 

chef willie

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Willamette Valley, Oregon

• Jan 18, 2013

• #7

louballs said:

Thanks for the tips. I just pulled it as it was 198 degrees. I was a little disappointed to see that the foil was punctured on the bottom. Must have happened when I was putting it on the grate. Some of the juices had leaked out. Hopefully not enough to dry it out! I added another layer of foil and wrapped it up in 3 towels and placed in the cooler. Im sure it will be fine when my guests arrive. Thanks for all of the tips. I'm going to create a full thread with photos and all of my times/temps this weekend. Probably on Sunday.

Click to expand...

Cool...looking forward to it in anticipation of my new unit arriving sometime. It should be fine even with the leaky foil.....but that's why some here use foil pans wrapped in more foil.....no juice loss and no mess to clean. Enjoy your dinner...