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pork butt cooked and in fridge

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  • pork butt cooked and in fridge

    Warm it up and pull or chop it cold ?
    Did a butt yesterday afternoon. Got it up to 165-170 ish and foiled it. Finished cooking in the oven , let it rest there w/ door cracked open for a couple hours. By then I was tired and just put it in the fridge.
    Phil


    Fun Tune , She's a Smoker
    http://www.youtube.com/watch?v=mxiCrcV_R9o

  • #2
    I'd warm it up. I prefer pulled rather than chopped. That way you can sort out all the unwanted fat clumps and be able to add some of the juice back in to keep the final product moist.

    JMHO-YMMV
    Jim

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    • #3
      i've done it both ways.

      my experience is warm meat is easier to pull/cut.

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      • #4
        Thus it shall be done.
        Still in the foil , oven 280 , when IT gets back above 140 , 150 sounds safer , I'll pull , and seperate the juices as well. Pack in bags and fridge / freeze them.
        Phil


        Fun Tune , She's a Smoker
        http://www.youtube.com/watch?v=mxiCrcV_R9o

        Comment


        • #5
          My last 2 , smoked at 240 or so ,took to 190, foiled and wrapped in towels in a cooler for 2 hours. Mad Hunky gen purpose rub in the beginning, tender and you could squeeze juice out if you wanted.
          sigpicYeah...that's right...I'm smokin'.

          The GOOD ONE smoker grill
          Weber 22 1/2 Wannabe (aka WW)
          Weber 22 1/2 Silver One Touch
          Smokey Joe New model, Smokey Joe 1984 model
          fire pit in the yard
          10 & 12 Lodge DO,
          Maverick ET73, ET732.
          A-MAZE-N SMOKER 5x8, RED HOT Thermapen
          MES 40 Gen 2.5 electric smoker

          Rick

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          • #6
            howd it turn out? good i'm sure

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            • #7
              It was killer. Probably some of the best I have done. Very tender and moist, great flavor.
              sigpicYeah...that's right...I'm smokin'.

              The GOOD ONE smoker grill
              Weber 22 1/2 Wannabe (aka WW)
              Weber 22 1/2 Silver One Touch
              Smokey Joe New model, Smokey Joe 1984 model
              fire pit in the yard
              10 & 12 Lodge DO,
              Maverick ET73, ET732.
              A-MAZE-N SMOKER 5x8, RED HOT Thermapen
              MES 40 Gen 2.5 electric smoker

              Rick

              Comment


              • #8
                Originally posted by bigun94 View Post
                howd it turn out? good i'm sure
                Still alive Was overcooked buht , pulled easy tasted great. A dash of water and a splash of apple cider helped offset the dryness from the double cook
                Phil


                Fun Tune , She's a Smoker
                http://www.youtube.com/watch?v=mxiCrcV_R9o

                Comment


                • #9
                  I have the best luck chopping cold. The fat and bone almost falls away from the meat. Much easier to work with than warm. But, like anything with smoking it what works best for you.

                  Sent from my SM-G900V using Tapatalk

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                  • #10
                    glad it worked out.

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