First pork butt!

sardith

Newbie

Original poster

May 26, 2017

6

10

Thornton, CO

• Jun 15, 2017

• #1

Thanks to all you pioneers who blazed the trail ahead of me, this pork butt came out beautifully! Great flavor, pulled easily (just a *tad* dry), nice bark, and I have another one in today. (Big party coming up this weekend).

With that said, any tips on storage of cooked meat and reheating later?

Thanks ahead of time!

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• sardith
• Jun 15, 2017

20170614_211942.jpg

• sardith
• Jun 15, 2017

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Jun 15, 2017

• #2

Great job!! Looks delicious. If it's a tad dry, try adding a finishing sauce, a little bbq sauce, or even if you collect the juices from the meat as it cooked, with the fat skimmed off. Also, what was the final internal temp when it was pulled? Looking at 205 degrees.

 

sardith

Newbie

Original poster

Thread starter

May 26, 2017

6

10

Thornton, CO

• Jun 15, 2017

• #3

IT was 200 when pulled, then wrapped in foil and towels for an hour and fifteen and placed in cooler. So given that the thermometer has an error margin of +/- 5° F, I may have been spot on. I remembered that the water pan had actually evaporated completely, so I'll be on top of that today.

As far as reheating goes, any advice? I was just going to keep it in the aluminum pan pictured covered in foil, and then add the reserved liquid back in before warming it in the oven on Saturday. I'll serve it with a variety of sauces.

 

SmokinAl

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Jun 22, 2009

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• Jun 15, 2017

• #4

Your plan is perfect.

It will reheat in the oven very nicely!

Al

 

bmudd14474

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• Jun 15, 2017

• #5

You can use the oven. You can vac bag and boil in water. Grilled sear. It's a really versatile meat.