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What now? pork butt

JaxeggerJaxegger Posts: 4
edited July 2012 in EggHead Forum
I had my perfect cook going or so I thought.  8.5# butt on at 8.....temp stays around 225-235 and I go to bed.  Check it at 230 and it had dropped to 220 so I nudged the daisy wheel open just a touch.  My mistake I think was I also opened the bottom vent just a touch.

Anyway, up at 700 and the temp is 300.  I check the internal temp and it exceeds 199, the max on my thermometer.  Of course, I have now taken it off, double wrapped in foil and towels and in a cooler to keep warm.

How long can I leave it like that?  I planned to take it off early afternoon, 16 or so hours in for evening meal.  Will it stay warm that long?

Am I better off after a few hours to pull the pork and refrigerate?


Comments

  • lousubcaplousubcap Posts: 10,352
    You can hold in a cooler with your set-up for 4-6 hours easily. If you have remote thermo you could insert(wrap with foil) and monitor but it would be a crap-shoot to get to early evening and still be at 140+*F, although  there are those who have held it that long (by accident).  The other option is to hold for while (or not, your choice) then pull and refrigerate as you mention. When ready, put in an aluminum pan with Q sauce, seal tightly and  reheat.  You can reheat the sealed pan in the oven or BGE (around 200-220*F) or put the pulled pork with Q sauce in a crock pot.  It will all turn out great.  Happy B'day USA!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • JaxeggerJaxegger Posts: 4
    Good idea on putting the thermometer in.  I will unwrap and do that.   I have it wrapped pretty good so maybe I will get lucky.



    Different family members like different sauces so I can't add sauce and reheat.
  • Hi54puttyHi54putty Posts: 1,856
    I would pull it, fridge, reheat covered in foil, and then add sauce. I have done it many times and it always turns out great. I reheat to 170 in the oven.

    No reason to spend all day on the 4th worrying about it.
    XL,L,S 
    Winston-Salem, NC 
  • michigan_jasonmichigan_jason Posts: 1,299
    I would pull it, fridge, reheat covered in foil, and then add sauce. I have done it many times and it always turns out great. I reheat to 170 in the oven.

    No reason to spend all day on the 4th worrying about it.

    +1



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • troutgeektroutgeek Posts: 456
    Do you have a Food Saver?
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • JaxeggerJaxegger Posts: 4
    No food saver.  Its at 160 now.  I am going to let it cool a bit more then pull, chop it a little and put it in containers.

    Thanks for all the help.
  • troutgeektroutgeek Posts: 456
    It's actually easier to pull when it's hot. Don't let it get too cool.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • Rolling EggRolling Egg Posts: 1,995
    180 degree oven. place foiled butts in a pan and hold in the oven. Then go to the cooler later on. Works for me.
  • JaxeggerJaxegger Posts: 4
    Pulled, chopped and sampled.  My treat as chef.  Still very good despite cooking error. 

    I have refrigerated for now.  We won't eat for 5 or so hours.  My thought is to take out enough for dinner, warm that and leave the rest for leftovers. 
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