pork butt done too early

Unknown

I've got people coming over at 5pm (8 hrs from now) for some pulled pork, but the 2, 8lbs pork shoulders that I put on last night at 10pm are already done @ 195 internal. What should I do??? Should I: 1) let them sit for a few hours in foil and then into the fridge whole, then reheat and pull when people arrive, or 2) pull and then refrigerate and then reheat? Which way will give me the best results? If I do #1, how long will it take to reheat? Thanks in advance. --Joe

CBBQ

You can lower the temp on your egg and keep them on until they get to 200-205 degrees. That should buy you some time. Then foil for a few hours. You want to pull while they're warm. It's much easier to re-heat if it has been pulled.

gdenby

I've had a few picnics get done way to early. On one, I pulled it at 205, quadruple wrapped it in foil, wrapped that in two big bath towels, and sat it in a cooler with a 2 quarts of 140 degree water. At 5 hours, it was still 160. So you might be able to squeak by, and have 140 pork ready to be pulled when company comes.

civil eggineer

Have you calibrated your dome temp probe? The other advice offered was good although I probably would shred it, refridgerate, then rewarm. That said, fresh butt is always better then re-heated butt.

Grandpas Grub

Don't panic, you have a lot of options.
 
I have been able to keep a butt hot to the touch for 6 hours by wrapping in aluminum foil and then wrapping tightly in a heavy blanket. I purchased 2 yards of fleece (stadium blanket material) from walmart for this purpose.

Most forum people will use a cooler and news paper.

Or

Wrap in foil and put in the oven at 150°.

Or

Foil and let the meat rest, pull and put in the fridge. Put the pork in a pan and warm up. If the meat seems dry to the taste use about 12 oz of coke (not diet) per 6# of meat and mix it together. You won't taste coke. Some use Dr. Pepper, I haven't tried that yet.

I once added the coke, a small amount of chili powder (mixed into the coke) and added some bbq sauce.

The pulled pork went from a dry texture to a moist texture and was fantastic on buns as well as in a salad and burritos.

The sandwiches were very nice and some of the flavor seeped into the bun which made things even better.









GG