Emergency Butt Help... PLEASE!!!

Wardster

Ok, maybe it's public knowledge I'm an idiot so I don't expect people to read my prior post, but I need help with my butt.[p]I put it on at noon, thinking it would be done around 4-6pm tomorrow. Nope, it will be done 4-6 am tomorrow. What can I do? It's been in for 3 hours at 220*.
Thanks!

DrummerDawg

Wardster,[p]Keep on cooking. Once it is done (200+) then you can pull it and put it in fridge. It will reheat very well. When reheating mine I put some in a freezer ziplock. Make sure the ziplock is open and put in microsowave at 40% power for a couple of minutes. Use additional minute intervals as desired. Works perfectly every time. [p]I don't mess around with pork so my advice would be just to keep on truckin with what youv'e got.[p]DD

Wise One

Wardster, you've already got the temp about as low as you can guarantee holding overnight so let it go. Wait until you get to a full 200 before removingit from the EGG and then wrap in two layers of aluminum foil, and then wrap that in a towel and put all of that into the smallest cooler you can get it into (i.e. no extra space). That should hold for 4-8 hours just like that (with a temp above 140). Then you can pull it, put it in a tray and serve it.

Unknown

Wardster,[p]I made a similiar mistake once, and had a brisket finish at 8:00 AM that was supposed to be ready at dinner time. I put the whole thing in a FoodSaver bag and vacuum sealed it, let it cool, then refrigerated it. About an hour before dinner I put the sealed bag in a pot of boiling water for around 45 minutes to reheat it. It came out great.

Gandolf

Wardster,
I did one last weekend and it ws ready about 7 hours before I had planned to serve. I did the cooler thing for a few hours, then chickened out (7 hours seemed like too long) and pulled it after about 4 hours in the cooler wrapped in foil, and towels. At that point it was still steaming in the center when I pulled. Put in the fridge and I re-heated before serving and it was great.