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Doing another butt tonight, how to warm in oven?

post #1 of 8
Thread Starter 

Due to scheduling, I had to start the butt early.  I anticipate it will sit for maybe ~8 hours before we eat.  We'll have to heat it in the oven.

 

Should I just leave it in it's foil and throw it in the oven?  If so, what temp would you guys warm it at and for how long?

 

Also, I can use my instant probe.  What internal temp should I warm the butt to for serving?

 

Thanks guys!

 

 

post #2 of 8
Thread Starter 

Bump!  Butt cooked quickly in 12 hours.  It will be sitting for another 12 hours before dinner tonight.  How do I heat this baby?

post #3 of 8

Pull it now and reheat tomorrow in a covered pan at 300°, with some of your favorite BBQ sauce for a bit of added moisture. Keep it in the oven for an hour or so or until hot enough to serve.

post #4 of 8

Anything you let cool completely or refer, should be heated to an IT of 165°F. I like to reheat the Pulled Pork, in a covered pan, with the defatted Drippings and Apple Juice, BBQ Sauce or Finishing Sauce of choice. A 300-325°F Oven for 1-2 hours, as Cliff pointed out will work. That's dependent on thickness of the meat in the pan. A Whole Smoked Butt will take much longer...JJ

 

BTW...Pulled Pork, as above, in a Crock Pot on High until it starts to simmer, works well too...


Edited by Chef JimmyJ - 9/19/15 at 10:15pm
post #5 of 8
Thread Starter 

Thanks.  Yeah I left it in the tinfoil wrapped up in a cooler for 12 hours.  It was still slightly warm when I removed the towels.  Tossed it in the oven still in the tinfoil for 10min at 300F and heated it a little.

 

The butt was ok.  I think I'm becoming a perfectionist at this point.  Nothing is ever good enough.  My guests loved it.  My wife and I both felt it was a little dry.

 

I cooked it at 250F this time around.  Still a little dry.  I wonder if I need to start wrapping?  I want it to burst with juices.

post #6 of 8
Quote:
Originally Posted by mummel View Post

Thanks.  Yeah I left it in the tinfoil wrapped up in a cooler for 12 hours.  It was still slightly warm when I removed the towels.  Tossed it in the oven still in the tinfoil for 10min at 300F and heated it a little.

The butt was ok.  I think I'm becoming a perfectionist at this point.  Nothing is ever good enough.  My guests loved it.  My wife and I both felt it was a little dry.

I cooked it at 250F this time around.  Still a little dry.  I wonder if I need to start wrapping?  I want it to burst with juices.

Have you smoked a bone-in pork butt yet? I remember you debating the cost between The weight of the shoulder blade.

If not, maybe give one a try? The bone and extra fat may just make a difference and help you get the results you are looking for....if you prefer the bone-in, the cost may just be worth it.
post #7 of 8
Thread Starter 

I did try the bone in one.  I found that we preferred the boneless butts by far due to less fat.  Personal preference I guess.  The the bone-in one was also a bit dry.  I dont know what it is.  I mean, the butt is like 90% there, but I want it to be 100%, where I bite into the butt and its basically just juice everywhere.  I havent been able to replicate that.  My first 2 butts were like that.  I dont know what I did differently.

post #8 of 8
Thread Starter 

What would make a butt soft, but dry?

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