How to store butts without drying out?

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ImpEx - Users Awaiting Email Confirmation
Original poster
Jun 13, 2007
Just a quick question. I will be smoking up a couple of butts for pulled pork and some ribs for a huge birthday party we are having for my kids. I was planning on smoking the butts a day in advance. Does anyone have any advice on storing the butts until the party starts so they will not become dry? Also, when should I pull it? Thanks in advance. I will make sure to post some pics when I do it.
I would go ahead and pull it when it's done, and if you have a food saver or some type of seal a meal go ahead and seal it up. That's the way I do it and it never comes out dry. I don't know if you use any type of finishing sauce on it, but if you don't check out some from here on the fourm. I always use it now, it makes a world of difference.

I was actually going to try an apple based sauce that DeejayDebbie just posted, looks pretty good. I don't have a seal a meal, so I will borrow one. This site is great, I have learned a heck of a lot by reading everyones posts. By the way, I was born and raised in the Northeast section of Philly, moved up to Bucks County a couple of years ago. Thanks again for your reply, by the way, should it be best to place the sauce in it prior to sealing it, or when I re heat it the next day?

I use big Zip-Loc bags and add finishing sauce before closing. It keeps fine in them and won't dry out. Next day, I dump it in a big crock pot to heat it up. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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