Refrigerating a pork butt for a day

[Pigfarmin101]

Hey I have a wedding I’m catering and that’s a first for me. As I’m in the wedding party I need to be there Friday night 1.5 hours from my smokersfor who knows how long. I would like to smoke Thursday night and finish Friday and then reheat the pork butts. How would you guys go about doing that or would that not work? Also would the same method apply for brisket? Thanks all!

 

[SmokinEdge]

Do you have roaster pans? If so this is simple. Cook a couple days ahead then fridge and then finish pulling the pork and slicing the brisket day of,

 

[Pigfarmin101]

Do you have roaster pans? If so this is simple. Cook a couple days ahead then fridge and then finish pulling the pork and slicing the brisket day of,

I can make sure that I do. How do you wrap the pans for refrigeration? Tin foil? Seran wrap? Also how would you reheat butt and brisket to not dry out? Temp? And would you add tallow to prevent any drying?

 

[SmokinEdge]

I can make sure that I do. How do you wrap the pans for refrigeration? Tin foil? Seran wrap? Also how would you reheat butt and brisket to not dry out? Temp? And would you add tallow to prevent any drying?

Just cook it correctly and foil pan it all. Dry brisket, or pulled pork for that matter, is most always under cooked, not over cooked.

Tell me about your cooking process and how you know the meat is done.

 

[Pigfarmin101]

Just cook it correctly and foil pan it all. Dry brisket, or pulled pork for that matter, is most always under cooked, not over cooked.

Tell me about your cooking process and how you know the meat is done.

I typically take both to around 200-202, but I’m no expert at all. I’m learning brisket is more of a feel but pork butt seems to be temp for me. Cook both to 160 or so and then wrap, if there’s any concern about drying add beef tallow. Also how do you reheat them? That’s a major part of my situation, so I know how to time it

 

[SmokinEdge]

I typically take both to around 200-202, but I’m no expert at all. I’m learning brisket is more of a feel but pork butt seems to be temp for me. Cook both to 160 or so and then wrap, if there’s any concern about drying add beef tallow. Also how do you reheat them? That’s a major part of my situation, so I know how to time it

Temperature on both will give you a ballpark idea of doneness but probing for a butter like feel is when it’s done. Some brisket may probe tender around 200 then other cooks with different briskets may not probe tender until 210, so if those briskets are pulled in the 200-205 range they could seem dry. Pork butts are much easier and way more forgiving.

If I’m going to reheat for an event, I always finish the cook in a foil pan so I can catch all the rendered juices. Remove the brisket from the pan when done to rest and cool the pan so you can de-fat the juices. Leave the brisket whole and place back into the pan and foil cover to refrigerate. Reheat in a roaster whole with some juice 225 for a couple hours then turn down to about 150 to hold. Slice brisket before serving and place back in the roaster. The liquid from 1 packer brisket is generally enough warming liquid for 2-3 briskets.

For pork the process is same except I will pull the pork after cooking but pull it into larger chunks, this helps it both cool down faster and heat up faster later, make sure the cooking juices are with the pork when warming. Finish shredding the pork before serving, again holding at 150 for serving.

 

[Pigfarmin101]

Temperature on both will give you a ballpark idea of doneness but probing for a butter like feel is when it’s done. Some brisket may probe tender around 200 then other cooks with different briskets may not probe tender until 210, so if those briskets are pulled in the 200-205 range they could seem dry. Pork butts are much easier and way more forgiving.

If I’m going to reheat for an event, I always finish the cook in a foil pan so I can catch all the rendered juices. Remove the brisket from the pan when done to rest and cool the pan so you can de-fat the juices. Leave the brisket whole and place back into the pan and foil cover to refrigerate. Reheat in a roaster whole with some juice 225 for a couple hours then turn down to about 150 to hold. Slice brisket before serving and place back in the roaster. The liquid from 1 packer brisket is generally enough warming liquid for 2-3 briskets.

For pork the process is same except I will pull the pork after cooking but pull it into larger chunks, this helps it both cool down faster and heat up faster later, make sure the cooking juices are with the pork when warming. Finish shredding the pork before serving, again holding at 150 for serving.

Awesome, thanks so much for the info. Looks like they are just doing pork butt so that makes it way easier than the variables of brisket. Really appreciate the help!