- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoked Pork Butt Today...Eating Tomorrow
Posted on 1/14/24 at 3:03 pm
Posted on 1/14/24 at 3:03 pm
Smoked a nice butt all day today but plans changed and we are going to be eating tomorrow instead.
Pro tips for storing it overnight?
Should I go ahead a pull it now and just refrigerate it?
Should I keep it whole?
I don’t have a vacuum sealer so that’s not an option.
Pro tips for storing it overnight?
Should I go ahead a pull it now and just refrigerate it?
Should I keep it whole?
I don’t have a vacuum sealer so that’s not an option.
This post was edited on 1/14/24 at 3:14 pm
10
Posted on 1/14/24 at 3:19 pm to jumbo
Keep it whole the. reheat in 250 degree oven tomorrow. If you had a Vac sealer Imwould say pull it, but it will dry out if you pull it now without a vac sealer.
Posted on 1/14/24 at 3:22 pm to jumbo
I did one recently… let it cool then vac sealed it. Sous vide it at 150 for like 6 or so hours and it was great
Posted on 1/14/24 at 3:40 pm to jumbo
I’d pull it. Pork is easy to reheat
Posted on 1/14/24 at 3:42 pm to jumbo
While still hot right off the cooker, you could wrap it in foil, then in towels, then put in a cooler and it will keep for 24 hours without even having to refrigerate it.
Posted on 1/14/24 at 3:44 pm to jumbo
If you’re making pulled pork, yes pull it now. You’ve melted all of the connective tissue and collagen and whatnot that holds the meat together. Putting it in the fridge may stiffen some of it up. Always pull while hot/warm.
The best way to reheat pulled pork is using a vacuum pack and bagging the pork. Then boil the bag in water.
Alternatively, simply place the pork in a pan and warm it in the oven at a low temp, maybe 225? Don’t cook it at a high temp, that will help it dry out. If you’re worried about it drying out, put a little apple juice in a squirt bottle and spritz it while cooking. But you have nothing to worry about. It will be just fine.
The best way to reheat pulled pork is using a vacuum pack and bagging the pork. Then boil the bag in water.
Alternatively, simply place the pork in a pan and warm it in the oven at a low temp, maybe 225? Don’t cook it at a high temp, that will help it dry out. If you’re worried about it drying out, put a little apple juice in a squirt bottle and spritz it while cooking. But you have nothing to worry about. It will be just fine.
This post was edited on 1/14/24 at 3:47 pm
Posted on 1/14/24 at 3:45 pm to deeprig9
quote:
While still hot right off the cooker, you could wrap it in foil, then in towels, then put in a cooler and it will keep for 24 hours without even having to refrigerate it.
I sure hope you’re joking. Sadly, knowing some on here, I can’t tell if you are.
Posted on 1/14/24 at 4:07 pm to SixthAndBarone
quote:
I sure hope you’re joking. Sadly, knowing some on here, I can’t tell if you are.
The Serv-Safe police are here!
Posted on 1/14/24 at 4:26 pm to deeprig9
quote:
While still hot right off the cooker, you could wrap it in foil, then in towels, then put in a cooler and it will keep for 24 hours without even having to refrigerate it.
24 hours is waaaay too long. 6 hours maybe. 8 hours in absolute ideal situations, but not 24 hours.
Posted on 1/14/24 at 4:52 pm to SixthAndBarone
Explain to me how canned meat is shelf stable for years.
Posted on 1/14/24 at 4:59 pm to jumbo
Without knowing your cooking method, I would "chunk" it. Meaning, separate the butt into 6-8 large pieces (about "2x2") so it cools correctly and retains more moisture than pulling. After it's cooled completely, store it in an air tight container.
To reheat, place meat in an oven safe dish with a 1/2 cup or so of liquid, cover, and place in a preheated 300°F for 15-20 minutes.
Try to save any drippings from the original cook to mix back into the meat.
To reheat, place meat in an oven safe dish with a 1/2 cup or so of liquid, cover, and place in a preheated 300°F for 15-20 minutes.
Try to save any drippings from the original cook to mix back into the meat.
This post was edited on 1/14/24 at 5:08 pm
Posted on 1/14/24 at 5:01 pm to BigBinBR
quote:
quote:
While still hot right off the cooker, you could wrap it in foil, then in towels, then put in a cooler and it will keep for 24 hours without even having to refrigerate it.
24 hours is waaaay too long. 6 hours maybe. 8 hours in absolute ideal situations, but not 24 hours.
It depends on the temp of the butt. If it stays above 145 degrees (some people say 140) it is fine. I let one sit in a cooler for 11 hours. It was still warm when it was pulled and no one got sick from eating it.
Posted on 1/14/24 at 5:10 pm to deeprig9
quote:Salt, pressure, & oxygen mitigation.
Explain to me how canned meat is shelf stable for years.
Posted on 1/14/24 at 5:36 pm to BigDropper
I assume there was plenty of salt in OP's butt rub. If it goes into foil right off the cooker at 190* it is oxygen limited. Then wrapped in towels and placed into a cooler means it will take many hours to actually cool down into the "danger zone". And even once it does cool down to the danger zone, there's no bacteria to grow because you put it in sterile at 190*. I would guess it's still probably 120 when it's unwrapped 24 hours later, which is a pasteurization temp (when coming down from higher temps).
Posted on 1/14/24 at 5:41 pm to deeprig9
quote:
there's no bacteria to grow because you put it in sterile at 190*
That’s not how it works. 190 doesn’t kill ALL the bacteria. It kills ENOUGH bacteria.
quote:
. I would guess it's still probably 120 when it's unwrapped 24 hours later
No chance in hell.
Posted on 1/14/24 at 5:44 pm to BigDropper
quote:
Salt, pressure, & oxygen mitigation.
Correct. The best way to look at it is this way:
You put food in a can, fill it with water, then heat the can until the water is boiling inside. You’ve now killed enough of the bacteria inside and any left cannot grow due to the conditions, mainly zero oxygen.
Freezing doesn’t kill bacteria. It simply stops it from growing. Kind of sort of the same concept.
Posted on 1/14/24 at 6:05 pm to SixthAndBarone
Exactly. I think 24 hours with a 190 boston butt wrapped in foil and insulated would be just fine.
Posted on 1/14/24 at 6:20 pm to deeprig9
Just saying 190 has nothing to do with it.
It’s how long it stays at 190, how long it stays at 180, how long it stays at 170, etc.
Now, it doesn’t necessarily mean it won’t be safe but it does mean it has potential not to be safe.
You don’t have to believe it, but what I am saying is based on facts and not “I think”.
It’s how long it stays at 190, how long it stays at 180, how long it stays at 170, etc.
Now, it doesn’t necessarily mean it won’t be safe but it does mean it has potential not to be safe.
You don’t have to believe it, but what I am saying is based on facts and not “I think”.
Posted on 1/14/24 at 6:40 pm to SixthAndBarone
quote:
Now, it doesn’t necessarily mean it won’t be safe but it does mean it has potential not to be safe.
In a typical butt cook, it stays at 170 for a while, the cursed 170 stall, then to 180 for a while, then finally 190. Some go higher but I pull at 190. Mind you, that's internal temp. Outside much hotter than that. Then wrap it immediately and insulate it, it will still be perfectly fine to eat in 24 hours. That's all I'm saying. I know it's not up to health department code and I wouldn't run a restaurant that way, but in OP's scenario, I think it would be just fine.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News