Pork Butt resting

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JustinLoos

Fire Starter
Original poster
May 17, 2020
46
34
Perrysburg, Ohio
I’m smoking pork butts for my daughter’s 2 birthday party. I plan on smoking the pork the day before the party. Historically when I smoke meats I’ve always served them on the same day. Thus, I need advice on the resting period and rewarming.

After the pork butts are finish, where and how should I rest them?

How should I go about rewarming them? I have access to an oven.

At what step should I pull the pork for sandwiches?


IMG_1631.jpeg
 
I'm no help on your resting time, as I'm a newbie trying to learn.

But would you mind telling me/us what brand your offset smoker is? I like that setup.

Thanks.
 
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I always cook ahead for pork. What I do 1) Rest the butts for 1 hour tightly covered in Cambro / cooler. Pull the butts and store in covered pans. 3) Day of serving I our it in large roaster pans and mix in my liquid gold. I have never had a complaint doing it this way and always people want doggie bags. To me the key is having that liquid gold. I always run a pan if chicken broth and some spices below my butts. I use some of that in the pans when I wrap in pans at 165. Between the broth pan and juices from the butt pans I defat next day. That stuff is money. I even save leftover and use in other things.
 
I always cook ahead for pork. What I do 1) Rest the butts for 1 hour tightly covered in Cambro / cooler. Pull the butts and store in covered pans. 3) Day of serving I our it in large roaster pans and mix in my liquid gold. I have never had a complaint doing it this way and always people want doggie bags. To me the key is having that liquid gold. I always run a pan if chicken broth and some spices below my butts. I use some of that in the pans when I wrap in pans at 165. Between the broth pan and juices from the butt pans I defat next day. That stuff is money. I even save leftover and use in other things.
To clarify,

Wrap pork tightly, place in cooler, rest 60 minutes. What do you wrap in?

Then you pull them after the hour rest, pull them in a pan, cover, and in the fridge.

On serving day mix in liquid gold (pork drippings, spices, and chicken broth) cover and place in oven. What temperature should the reheat be?
 
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To clarify,

Wrap pork tightly, place in cooler, rest 60 minutes. What do you wrap in?

Then you pull them after the hour rest, pull them in a pan, cover, and in the fridge.

On serving day mix in liquid gold (pork drippings, spices, and chicken broth) cover and place in oven. What temperature should the reheat be?
For wrapping at 165F I put it in a foil pan and wrap the pan tightly. I just slip that pan on the Cambro or cooler when it's up to temp and ready for a rest. After an hour I pull it. Our that back in the same pan if you want , cover and to the fridge. I don't warm it up in the oven I warm in an electric roaster pan. I set that on medium heat , mix in the juice and stir occasionally. I believe I'm supposed to carry you
 
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For wrapping at 165F I put it in a foil pan and wrap the pan tightly. I just slip that pan on the Cambro or cooler when it's up to temp and ready for a rest. After an hour I pull it. Our that back in the same pan if you want , cover and to the fridge. I don't warm it up in the oven I warm in an electric roaster pan. I set that on medium heat , mix in the juice and stir occasionally. I believe I'm supposed to carry you
Ohhhhh so when you wrap during the cook, you keep it in that same wrap for resting.
 
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