Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

butt done early

JohnBJohnB Posts: 174
edited 1:37PM in EggHead Forum
Started a 6.5 lbs. pork butt at about 8 last night. At 8 this morning it was at 200. The dome remained steady at 250 over night. Anyway, I'm not serving this until 7 or so this evening. My question is: should I let this cool down, refrigerate it and then heat it back up, or should I let it stay warm for the next 10 hours before I pull it?

thanks in advance,

John

Comments

  • FidelFidel Posts: 10,172
    Pull it, refrigerate it, then reheat later.

    Oh, and eat a little now, just because you can!
  • sprintersprinter Posts: 1,188
    If you try and keep that warm until this evening it will be mush. Pull it, refrigerate it, and warm it later this evening, you'll be much happier with the results than if you try and keep it warm.

    Troy
  • sprintersprinter Posts: 1,188
    sorry, replied under the wrong post.
  • Misippi EggerMisippi Egger Posts: 5,095
    Good suggestions above.

    BTW, It really didn't finish early -> 1.5-2 hrs per pound means that at 12 hours it was right on time.

    You can add a little water and apple juice to the meat before rewarming to help keep it juicy. Some add real coca cola, but I just can't see adding 240 extra calories to it - but that's just me. :)
Sign In or Register to comment.