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Started By
Message
Boston Butt
Posted on 9/15/19 at 9:31 pm
Posted on 9/15/19 at 9:31 pm
Bought a pack of the double butts from Rouses Saturday. I put a dry rub on one of the larger ones and planned on smoking it today. Got busy and didnt feel like getting a late start.
Found out today that we will have company coming in town on this coming Friday and want to now smoke it Thursday and reheat it Friday afternoon.
Can I wrap the butt back up in foil and wait until Thursday to smoke? The sell by date was the EOM, but being open to the air and dry rub added Saturday makes me concerned with airborne bacteria. Its not an expensive piece of meat, but I dont want to waste anything either.
Found out today that we will have company coming in town on this coming Friday and want to now smoke it Thursday and reheat it Friday afternoon.
Can I wrap the butt back up in foil and wait until Thursday to smoke? The sell by date was the EOM, but being open to the air and dry rub added Saturday makes me concerned with airborne bacteria. Its not an expensive piece of meat, but I dont want to waste anything either.
4
Posted on 9/15/19 at 9:35 pm to Ice Cream Sammich
I would toss it
Or you can smoke it and give to the panhandlers around town
Or you can smoke it and give to the panhandlers around town
Posted on 9/16/19 at 8:41 am to Ice Cream Sammich
Kind of late with this response, but I'd would have wrapped it up and put it in the freezer until Tuesday night before taking it out to thaw so I could smoke it on Thursday.
I would not leave it in the fridge for an additional 4 days and run the risk of it going off.
I would not leave it in the fridge for an additional 4 days and run the risk of it going off.
Posted on 9/16/19 at 9:01 am to gumbo2176
quote:
Kind of late with this response, but I'd would have wrapped it up and put it in the freezer until Tuesday night before taking it out to thaw so I could smoke it on Thursday.
Yeah didn't see this until this morning. Agree with this.
Posted on 9/16/19 at 9:10 am to Ice Cream Sammich
I think it’s fine assuming you just seasoned it and didn’t let it get to room temp or something.
Posted on 9/16/19 at 10:44 am to patnuh
I would suck it up and smoke it now once smoked ad brought up to temp it is safe in the fridge for a week or more. Might not be convenient for ya but sometimes you do what ya gotta do
Posted on 9/16/19 at 10:52 am to Captain Ray
quote:
I would suck it up and smoke it now once smoked ad brought up to temp it is safe in the fridge for a week or more. Might not be convenient for ya but sometimes you do what ya gotta do
Thats exactly what I will do. I should have started first thing this morning, but this will still work fine.
Its a pretty big chunk of meat, smoke today, eat some today and tomorrow, freeze rest until weekend.
Thanks yall.
Posted on 9/16/19 at 10:57 am to Ice Cream Sammich
I have 2 big roast in the freezer seperate one big roast cut up for either jambalaya or to drop in the grinder and one roast sliced made 6 packs of pork steaks one is in the fridge for tonight
I m like you, I hate wasting anything and will go through trouble not to
I m like you, I hate wasting anything and will go through trouble not to
Posted on 9/16/19 at 11:24 am to Captain Ray
quote:
I hate wasting anything and will go through trouble not to
That's my issue. I have maybe $10 investing into this thing and I am going way out of my way to save it.
Anyways, its on the smoker at 225* for 6 hours then oven for another 4-5 hours. Will try to shred and seal in a vac-seal bag before going in the freezer tonight.
Posted on 9/16/19 at 11:52 am to Ice Cream Sammich
Smoke it and give it to me to eat.
Posted on 9/16/19 at 6:55 pm to kingbob
any one of yall ever try BBQ pulled Pork. last year we put a big roast on the pit for 6 hours then finished in a dish pan covered in foil for 5 more hours it got up to 210. Uncovered and cooled we pulled it leaving it in the pan which had some drippings in it. Da wife made a pot of homemade BBQ nice and chunky with diced onion and peppers and such. She poured the sauce into the pulled pork and I mixed it by hand. We put it back in the oven for an hour at 225 for the meat to drink the sauce. Oh man was that good we put up lots of bags of this stuff and it lasted a while and was very good.
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