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Pork butt for event 2 days later...

Discussion in 'Pork' started by mayesman, Dec 8, 2018.

  1. Hey everyone . I smoke alot but usually for events same day. I need to smoke 4-5 butts on a Tuesday for an event on Thursday. How would you handle keeping the butt in the fridge?? Keep it whole and reheat in oven to temp then pull?? I've never had to cook a day or two ahead and want to get an idea how you all tackle this issue.

  2. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Pull it or shred it the day of the smoke. It won't lose any flavor. Reheating can be done any number of ways. It all depends on what's available when you serve.


    5GRILLZNTN Master of the Pit SMF Premier Member

    As usual, I'm with GMC on this. Pull after smoking, and reheat the day of the event.
  4. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Smoke it, pull it, and put it into what ever you plan to reheat it with.

    Add in some apple juice or what not the day of reheating, some people use proper finishing sauce, I like a splash of apple juice or mango :)
    5GRILLZNTN likes this.
  5. zwiller

    zwiller Master of the Pit OTBS Member

    I am opposite of you, never eat what I smoke same day. I agree with the others. Smoke, pull (we chop), and fridge. I like to use a roaster oven for reheating. Keep temp low 160Fish. I inject so no need for finish sauces, but there are a few good ones here. Apple juice would also work, since it's my injection base. I serve ChefJJ's finishing sauce and Jeffs sauce on the side.