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My butt is done early, what should I do?

CrimsongatorCrimsongator Posts: 5,768
edited 3:57PM in EggHead Forum
It finished at 8:30 and has been sitting on the counter since then. Should I reheat it?


  • i wrap mine in heavy duty tin foil, then a towel, then put it in a cooler. It will hold temp there for a few hours...

    Not sure what temp it is now though.
  • Not sure if this will help this late. Normal process is to place hot water in cooler. Take a few old towels , place in dryer for about 20-30 minutes. Empty water from cooler place a towel in bootom. Wrap butt (meat) in heavy foil, place on towel, Place 2nd towel over meat and close cooler. I have had good results up to 6 hours with this method. If your meat is already cold reheat, maybe place some liquid in steamer pan and let meat steam/heat. Hopefully, this will help keeping it moist. Good Luck. Go Steelers.
  • CBBQCBBQ Posts: 610
    Eat it now and learn how to time your cooks better.
  • Time my cooks better. How do you time cooks :ermm:
  • gdenbygdenby Posts: 4,776
    If its not been wrapped, you have lost some moisture. Have a good batch of steamy sauce to serve with it.

    At this point it must be pretty cool, and technically not safe. Technically, it will need to get back to an outside temperature of 165 for several minutes. I'd pull it right now, and plastic bag it (vacuum seal would be best), chill, and drop the bags into 170 F water till re-heated just before serving.
  • I agree with others. Wrap in foil and then a towel. Put it in the smallest cooler that it will fit in. Also might want to fill the cooler with hot water for a few minutes to warm before drying it out and putting in the butt.

    I cooked a butt over night and used this method before we leave for the beach (5am). The butt is still warm after a 6 hour drive and all day on the beach.
  • How do you make "steamy sauce"
  • FidelFidel Posts: 10,171
    If I were you I would wrap it in foil and put in the oven at 170 and put it back in the cambro in 75 minutes.

    But that's just me.
  • FidelFidel Posts: 10,171
    Maybe you should reheat and mix in 3 bags of frozen pork with it.
  • Do you have my place bugged again. I warned you about that the last time.
  • WessBWessB Posts: 6,937
    It's gotta be below 140 for a few hours before you serve it..everyone knows that..
  • I knew I read that somewhere in one of my cookbooks, between 60 and 140 was ideal serving and storage temp.
  • gdenbygdenby Posts: 4,776
    The sauce should be very warm, steaming. Its a carry-out trick. If the meat is going to get cold on the way home, pour on a ladle of sauce just shy of bubbling hot. Will keep the meat warm, and infuse a bit of moisture.
  • CBBQCBBQ Posts: 610
    I don't. I just eat when it's done. Lol.
  • But I have 30 people expecting something good at 5PM (which is why they should have asked someone else)

    This egg is new to me and I still haven't figured it out.
  • CBBQCBBQ Posts: 610
    Actually, you can leave it on the counter all day. If all goes well then those 30 people will clear out as soon as the game is over. No hanging around too late on a Sunday night.
  • EGCEGC Posts: 448
    I'd start drinking heavily. That always seems to help. ;)
  • Just in case you did not realize it, your butt has been DONE since the day Miss Tania became the owner & setting it on a conter or in a cambro or anything else will not help it. :woohoo: :evil:
  • FidelFidel Posts: 10,171
    You're mistaken Tom. Tania owns a couple of other things, but not his butt.

    I hear she keeps them in a jar on the mantle.
  • :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:
  • Isn't that the truth!
  • vidalia1vidalia1 Posts: 7,091
    Happy Birthday Gene!!!!!!!! :)
  • No. Just eat it.
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