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longest you would hold pork butt?

post #1 of 5
Thread Starter 

i should be finishing up a butt between 11 and 12 pm and plan on serving tomorrow at 1-2 pm. i can set the oven at 170 and just let it chill all night or i can just put it in the oven (with the oven off) and reheat it tomorrow....

post #2 of 5
Quote:
Originally Posted by jerseydrew View Post
 

i should be finishing up a butt between 11 and 12 pm and plan on serving tomorrow at 1-2 pm. i can set the oven at 170 and just let it chill all night or i can just put it in the oven (with the oven off) and reheat it tomorrow....

 

The worst thing you could do would be to leave it in the oven with the oven off, that would be a food poisoning disaster.

When the butt s done rest it for 20 minutes, pull it and store in the fridge. Reheat tomorrow in the oven.

post #3 of 5
Thread Starter 

fair enough.. should i pull it tonight and reheat tomorrow or store it whole and reheat it whole then pull once hot?

post #4 of 5

Much easier to pull when it's still hot, also it reheats easier when it's already pulled as well. When you re-heat it just toss it into a foil turkey pan with about 1 cup apple juice (or the drippings if you saved them). Then foil tightly and place in a 250° oven for about 2 hrs.

post #5 of 5
Quote:
Originally Posted by JIRodriguez View Post

Much easier to pull when it's still hot, also it reheats easier when it's already pulled as well. When you re-heat it just toss it into a foil turkey pan with about 1 cup apple juice (or the drippings if you saved them). Then foil tightly and place in a 250° oven for about 2 hrs.

Exactly. I usually cook my pulled pork the day before i need it. Cooling and reheating actually increases the depth of flavour.
Once it is cool enough to handle, pull it into a roasting pan and cover in foil before putting in the fridge overnight.
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