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Butt timing

post #1 of 9
Thread Starter 

Hi all - I've been a lurker for awhile and finally have a question. This Sat is my 10th or so annual roast, I started off doing full pigs and now do Boston Butts in a smoker. In the past I've either stayed up all night or gotten up at 3 or so to start the process. I just don't have it in me this year, so I'm going to smoke for a few hours, up to about 165, and then move to the oven and let them cook. My question is this. I have 4 9lb butts that I want to serve at about 5, so I want them in the cooler wrapped no later than 4. I'd like to smoke them the night before, but I don't know if I should:


A - smoke them to 165, fridge them overnight, and then stick them in the oven early the next day to cook


B - smoke them to 165, stick them in the oven overnight until they hit 210 the next day. With this scenerio, which I like better, I just don't know what do if they are done too early. For instance, if I smoke from 8 - 12 the night before, so they end up in the oven at say 12, then in theory they should be done at 8 AM, way too early for the party. If I keep the oven at say 225 or so overnight, and then back it down to 175 or so when the meat hits 210, how long can I keep it there before I start drying out?


Which plan make more sense, or am I way off base? Anybody have any other ideas for me?


Thanks in advance for the help!




post #2 of 9

Welcome to SMF don't forget to stop by roll call and make a thread about you and your equipment.

I like option C go ahead and smoke all the butts ahead of time to full temp and go ahead and pull them and put in ziplock bags. Day of party put the meat into disposable aluminum roasting pans and mix in some finishing sauce or some apple juice then place tin foil tight over the top and into either the oven or smoker to re-heat. It will come out great and you won't be exhausted the day of the party

post #3 of 9

OK - Welcome to SMF and Piney gave you great advice but where else in the world could you post a tag line like yours and not get harassed LOL

post #4 of 9

Ive done this. Go with Pineys option C its the best choice by far. And Scarbelly is right about the taglines. I make em that way because it makes me chuckle to myself but Im not sure about the rest of these guys!

post #5 of 9
Thread Starter 

Wow, I wish I posted this a week ago! Should have planned better.


Unfortunatly, it's now Thursday, and the party is Saturday. I have to work today and Friday, so doing a full pre-smoke is not in the cards either, although it sounds like that would have been the best option. Any other ideas at this point, other than to post earlier on SMF next time!





post #6 of 9

First off welcome to SMF there Desmo. Now Jerry (Pineywoods) has given you some really good advice but I differ from him on the re-heating side. His way is just fine but I like to re-heat in a steamer/pasta pot. To me it leaves the meat really moist and it also brings out the good smokey flavor that we are all looking for too.

post #7 of 9
Thread Starter 

I wish I had time to cook all the way now and then reheat, but I don't. Any other suggestions for my situation?

post #8 of 9

I'd say go with plan B and if they finish too early to just stay cooler-ed then go ahead and pull them and stick them in the fridge and do what I was saying in plan C

post #9 of 9

i cooked my pork butt the day before and finished around 12:30


All i did the next day was put a drizzle of bbq sauce over the top of all the pulled pork in a large dish and get the oven to 240-250 and throw it in there taking it out ever 15 minutes or so and putting more sauce on and turned the pork over alot. Came out perfect.

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