how to keep pork butt??

Discussion in 'Pork' started by oonighttrain, Oct 1, 2007.

  1. oonighttrain

    oonighttrain Smoke Blower

    now that my butts are too late for dinner and will not be done for at least another hour.. how should i keep them till tomorrow??

    should i let them rest all nightin the foil IN or OUT of the fridge???
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    leave em in the foil...........till they're kewl............then put em in the fridge

    i just posted in a thread on how i reheat butt..............rice steamer...........keeps the moisture content high...........

    now as far as pulling em tonite...........ahhhhhhhhhh......i can really offerup a opinion on that


    dude
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I definitely wouldn't leave them out of the fridge overnight. I don't think they'd stay at 140 even in a cooler. I'd pull them tonight, put it an airtiight container, put them in the fridge and tomorrow before you want to eat them, mix in some of the juices if you saved any or a good finishing sauce and reheat them in the micro or the oven or even the smoker.

    Or you could try the bamboo steamer method and add the finishing sauce as you remove it from the steamer.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    not to contradict ron....my apologizes ron.....when i did my butt friday........we found it didn't need any finishing sauce...........and if you reheat........now this is with the pork being pulled.........reheatd by steaming........STILL didn't need a finishing sauce........but like i said before........that was here........it was moist enuff NOT to need any more sauce..........but i do realize some like something added to the meat


    dude
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Contradict me all you want, thats the beauty of this forum, we all learn from everyone, no right or wrong ways.

    I havent tried your method but it sounds like a good idea.

    I like the finishing sauce not just to add mositure but it really gives the meat an extra layer of flavor.
     

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