Butt done early and already pulled - can I sous vide until serving?

kbutler84

Follow up to my previous thread. I had to FTC my two pork butts (much) earlier than I anticipated. I was getting close to the time/temp danger zone, so I went ahead and pulled the meat for sandwiches later. My question though is, to prevent the meat from drying out can't I just put them in my sous vide at around 140/145 until I'm ready to serve? That way I don't have to reheat in the oven and cause the meat to dry?

Little Steven

You will be fine over 140*. Probably lower if it will be in there for a long time

hondabbq

Absolutely. My last cook was 6 butts and that is what I do every time. Cook, pull and into the FS in 1 lb bags, freeze. Reheat in simmering water. Your just cutting out the freezing. 

BilZol

We vac sealed/froze two from Sunday for a retirement party at wife's job. She put them in slow cooker at work that morning and they came out fine. You should be fine.