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Butt is done - guests not for 9 hours

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benttwice
benttwice Posts: 1
edited November -1 in EggHead Forum
I started two butts on the Egg last night. The internal temp by ThermaPen is 200F. Our guests won't be here for dinner until 6PM (another 9 hours). Any suggestions? I know I should wrap in foil and towels and rest in a cooler, but I think 9 hours is a bit long to hold before pulling. If I pull it earlier, how do I store the pulled pork until we're ready to eat?
Been lurking on here a while, but this is my first post. Still learning!
Thanks for any help!
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  • Crimsongator
    Crimsongator Posts: 5,797
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    2 things you can do.

    1. Add some apple juice and put them in the oven at its lowest setting (170*). They may tend to get dry and that is the reason for the juice. You can keep them there until 3-4 hours before you are going to pull them. At that point, you can wrap in a towel and in a cooler to finish the rest.

    2. Put the wrapped buts in the fridge and they will cool down. About 2 hours before the folks will get there, pop them in a 300* oven (still wrapped) and heat them back up. When they get to 150 or so, pull and stick in a cooler to rest.

    Either way, put them one the top rack and something below on the bottom rack to help disperse the heat from the element.
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  • Central IL Egger
    Central IL Egger Posts: 260
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    Just have been posting on a similar topic and based on the suggestions I got:
    Go ahead and pull it, then seal it in aluminum foil, vacuum pack, or something fairly airtight.
    When you re-heat, add a can of 'Coke' (not diet) for every 4 LBS of meat for moisture.... yep, 'Coke' soda.
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  • Mark0525
    Mark0525 Posts: 1,235
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    That's what I did before too and it worked great. They other method is alot of work. Just pull it and put in pans and heat back up. It will be very good
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  • Acoustic Blues
    Acoustic Blues Posts: 12
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    I have to agree with Mark. Pull it, pan it, re-heat it
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