Pork Butt - Storage

[Gambit80]

Just finished smoking my first pork butt, now I know I started it too late in the day since it just finished. At least we weren't waiting on it, it was a test run. LOL.

Now, it is wrapped and sitting to let juices redistribute, but can I wait till morning to pull it? What kind of plans can I make to finish it up tomorrow?

Thanks in advance.

 

[SmokinEdge]

Wrap in foil, and put it in the fridge. Tomorrow you can slip it in the oven as low as your oven will go, 200* or less. Let the meat warm up slow, a couple hours or 3. Then take it out and pull it. This way it will be close in taste to fresh, not as good, but awful close.

 

[smokngun]

I'm getting conflicting times of when you posted one says 2hrs ago and the other about 10mins ago. Typical rule of thumb with pork butts is once you pull it off wrap it in foil and throw it in a empty cooler with a couple of towels for a couple of hours. It will still be smokin hot, I've let some go for about 4. I would not go beyond that though. As far as finishing it off tomorrow your imagination is the limit with pulled pork, serve it on a bun with sauce, no sauce, no bun however you want. I typically pull it and that is it, I leave it whoever to make it like they like it. I am actually making one tomorrow, with the plans of green chili, red beans and rice, and flautas not to mention a few pulled pork sandwiches.

 

[BackyardCarnivore]

Wrap in foil, and put it in the fridge. Tomorrow you can slip it in the oven as low as your oven will go, 200* or less. Let the meat warm up slow, a couple hours or 3. Then take it out and pull it. This way it will be close in taste to fresh, not as good, but awful close.

I have done this technique before but obviously it is recommended to pull it a few hours after you pull it off the smoke. General rule is butts take around 90 minutes per pound. I always start my butts around 3-4 AM if I am cooking it for dinner that evening.

Happy Smoking!

 

[wyomingsmoker77]

I made pork butts for my sons high school graduation ahead of time, aprox 1 week in advance. When internal temps of 170 were reached I wrapped in foil then finished to 200 degrees. Let sit, added another wrap of tin foil and froze. Day of graduation pulled them out of freezer and reheated in crock pot on low heat. After they were heated I pulled them and served. They turned out well.