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pork butt help

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greendean
greendean Posts: 50
edited November -1 in EggHead Forum
I did a pork butt over night and to my surprise, when i got up this morning and checked the temp of the pork, it was already at 210. Cooked much faster than I thought. What is the best way to keep it for a 6 oclock dinner. Wrap it in foil and then reheat it later?
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  • Tone
    Tone Posts: 1
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    I'm curious to a response on this as well... I'm in a similar situation (temps)
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  • Brokersmoker
    Brokersmoker Posts: 646
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    That sounds too long to me to keep. If it were mine and looking for pulled pork, I would pull, refridgerate and re-heat. PP always re-heats nicely for us. Also I always plan on 2 hrs per lb @250 dome, usually done a little early but can keep wrapped in foil, towels and put in cooler for up to 4-5 hrs. Good Luck!
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  • Egghead Willie
    Egghead Willie Posts: 185
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    I logged on to ask the same question. Did my 9th pulled pork. 7.45lb and put it on last night at midnight and kept at 230*. And its done. I expetedt it to be done around 1-2pm. So I will be waiting for others to weigh in. I have it in foil and wrapped in a beach towel in an insulated cooler. THis is the first time I had one cook so fast and I did nothing different.
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  • greendean
    greendean Posts: 50
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    I did read some earlier post and decided that 8 hrs was way too long to try and keep it warm. I decided to pull it, and refrigerate. I am going to reheat it at 180 in the oven with some Dr. Pepper poured over top. That was suggested by another egger. I will repost the results after dinner, but am curious if anyone else has tried the dr pepper or coke method
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  • Fidel
    Fidel Posts: 10,172
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    I would recommend reheating it with some BBQ sauce thinned with water and a fresh sprinkling of rub, unless you are sure of the Dr. Pepper or Coke thing.

    Some people swear by it, others don't like it. I'm in the latter camp.
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  • greendean
    greendean Posts: 50
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    I ended up pulling pork and putting in refrig. I reheated it at 180 in the oven for about 2 hours and it was good. I did thin some bbq sauce with water and mixed it in to the pork. However, at such a low heat, you probably dont need to cut the sauce with water, just use straight sauce. Ended up really good.
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