Need a little nighttime help...

DirtyMingusMcGee

So the madness of the holidays and my 24hr shift that I work leave me with small, inconvenient windows of time to get **** done. I put a couple butts on this morning and they are nearing the finish line but won't be eaten for another 12+ hrs. Just wondering how I should handle them? FTC for a couple hours then into the fridge? And what's the best way to reheat? I've really only smoked and then promptly eaten the goods so any advice is appreciated. 

CornfedMA

I’m sure others will chime in, but my go to In this situation is to FTC for a few hrs, then pull the pork (keep the juices) and into the fridge. A few hrs before you’re going to eat, I throw it in a crockpot on low with the juices and a little beer or apple juice or broth. You don’t need much. Just enough to create a little moisture in the pot while it’s reheating. 

Rascal

CornfedMA said:

I’m sure others will chime in, but my go to In this situation is to FTC for a few hrs, then pull the pork (keep the juices) and into the fridge. A few hrs before you’re going to eat, I throw it in a crockpot on low with the juices and a little beer or apple juice or broth. You don’t need much. Just enough to create a little moisture in the pot while it’s reheating. 

That sounds like a good idea..  I would also consider adding a little flavoring sauce while it's in the crock.~~

Doc_Eggerton

CornfedMA said:

I’m sure others will chime in, but my go to In this situation is to FTC for a few hrs, then pull the pork (keep the juices) and into the fridge. A few hrs before you’re going to eat, I throw it in a crockpot on low with the juices and a little beer or apple juice or broth. You don’t need much. Just enough to create a little moisture in the pot while it’s reheating. 

Exactly as I do it.  I use apple juice, and if there is no need for variety BBQ sauce.  For us either Stubbs or Sweet Baby Ray.

six_egg

CornfedMA said:

I’m sure others will chime in, but my go to In this situation is to FTC for a few hrs, then pull the pork (keep the juices) and into the fridge. A few hrs before you’re going to eat, I throw it in a crockpot on low with the juices and a little beer or apple juice or broth. You don’t need much. Just enough to create a little moisture in the pot while it’s reheating. 

Great input there. I totally agree and like that idea.

DirtyMingusMcGee

Thanks for the input. Solid advice steered me right. FTC'd the butts, then pulled them, fridged them, and warmed them in the oven with a little liquid as advised, as slow cooker had 2 lbs Caribbean style black beans going...  Doing two butts was a great opportunity to switch it up a bit, so did one Cuban style a la fishlessman and wdan, and the other was the forum favorite Alton Brown brine. Both came out jamming but I am now a convert and will never again smoke a butt without brining. Dat juicy butt with a hint of molasses. Oh my goodness... Never knew how much I love molasses. Anyways thanks again for all the help and inspiration. 

DirtyMingusMcGee

SmokeyPitt

They look excellent. FWIW it is not necessary to FTC if you are just pulling to refrigerate for later. You can just let it rest on the counter for a while uncovered and then pull. No harm at all in the FTC, but I just thought I would mention it if you want to save a step in the future. 

Hans61

Sous Vide is an excellent protein reheater! Eliminate risk of drying out in the reheat 

Merry Christmas!