Can I rest the pork in liquid overnight?

[Stopsign32v]

Well I'm going to smoke a pork tomorrow evening but will not eat it until Friday. The last bit of the smoke I do the butt in a shallow pan of apple juice and it's own fat sweat. Will I be ok letting it sit in the oven on warm overnight with aluminum foil covering it?

 

[Fueling Around]

Keep above 140° and you're good. Put the oven at 150° as the temp swings are wide.

 

[02ebz06]

Why not just refrigerate and re-heat Friday?

 

[Stopsign32v]

Why not just refrigerate and re-heat Friday?

I've read a long rest at temp is really good for meat.

Open to hearing other's opinion though

 

[jcam222]

Easier to answer with specific cook times and time you will eat.

 

[Stopsign32v]

Easier to answer with specific cook times and time you will eat.

Cook time will be between 4pm-whenever it is ready and eat time will be noon tomorrow.

 

[jcam222]

Cook time will be between 4pm-whenever it is ready and eat time will be noon tomorrow.

Oven comments above are on target for you for what is likely going to be a 12 hour or so hold time. I'm assuming you hit finish temp around midnight tonight.

 

[Stopsign32v]

Oven comments above are on target for you for what is likely going to be a 12 hour or so hold time. I'm assuming you hit finish temp around midnight tonight.

That's about what I expected. My goal is it's in the oven and I'm in bed by 2am. Have to be up and @ work tomorrow 8am for a weekly meeting I host.

 

[millerbuilds]

Set your oven at 150 and you will be fine. I personally find it easier to toss in the fridge and re-heat via a Nesco (Slow cooker) or put in Vacuum Packed bags and drop in Hot Water.

Either will work great.

- Jason

 

[jcam222]

That's about what I expected. My goal is it's in the oven and I'm in bed by 2am. Have to be up and @ work tomorrow 8am for a weekly meeting I host.

I feel you. I used to host a ton of 8am meetings. Let me tell you the last year of retirement has been great!!

 

[Stopsign32v]

I feel you. I used to host a ton of 8am meetings. Let me tell you the last year of retirement has been great!!

It's a 10lb butt and it didn't get on the smoker until 5pm! That puts me like 3am being done.

 

[jcam222]

It's a 10lb butt and it didn't get on the smoker until 5pm! That puts me like 3am being done.

Run your smoker at 275 and you will finish in 6-7 hours. Imo you will find no difference between that and running at 225 forever. I'm doing around 30 butts Saturday and I'll run 275-300 the whole time.

 

[Stopsign32v]

Run your smoker at 275 and you will finish in 6-7 hours. Imo you will find no difference between that and running at 225 forever. I'm doing around 30 butts Saturday and I'll run 275-300 the whole time.

Will do! Thanks

 

[Hijack73]

I've read a long rest at temp is really good for meat.

Open to hearing other's opinion though

IMO a brisket is about the only thing I've found to get better with a super long rest. Chucks, butts, they really don't care.

just my own opinon, of course.