Boston Butt Advice Needed

Unknown

I am planning to cook both Boston Butts and Ribs for my dad's 80'th birthday. I am planning to cook the Boston Butts the day before the party and the ribs the day of the party. What is the best way to store the butts overnight to keep the meat moist and what is the best way to reheat them? I am a relatively new BGE owner (less than a year) and want to prepare the meat the best way.

The Naked Whiz

HarryO,
Here is what I did when I cooked 4 butts overnight to be served the next evening. The butts finished about 9:30 in the morning. I pulled the pork and put it into aluminum trays, covered with foil and then put them in the fridge. My wife then delivered the trays to a women's shelter for serving. I think I told her to put them in the oven, covered, at 350 degrees for 30 minutes. She usually doesn't do what I tell her (thus the second cell phone down the porta potty in 8 days...) but that may be close to what she did. Anyway, by the time she left, the women in that shelter were blessing me and I wasn't even there!! LOL. Good luck![p]TNW

Squeeze

The Naked Whiz,
I did 16 lbs for my staff and reheated in a crock pot the next day. I added some sauce (1/2 cup white vinegar, 1/2 cup cider vinegar, some cayenne and something else...) and it heated great. The staff loved it and it was juicy as can be.

bigmikej

HarryO,
You could always time the butts to finish 5 hours before the party and then just wrap them in HD foil and then some old towels. Throw them in the smallest cooler they will fit in and they will hold temp for at least 5 hours. You could then be cooking the ribs since you will probably use about the same temp. You probably don't have to, but you could add some more lump when you add fresh smoking wood. Though, I have heard of people running the egg for 30+ hours on one load of lump.