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To pull pork or not?

cul-de-sac-er
cul-de-sac-er Posts: 221
in EggHead Forum
Happy Saturday all,
Quick question, cooking butts today for a business lunch next Tuesday. Would I be better off to hit the 200 temp mark and leave whole and reheat Tuesday a.m. Or pull when finished today ziploc and reheat on Tuesday.
Any help would be greatly appreciated.
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Pull today and reheat.. I think that will work best all the way around 


    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Thanks Johnny"
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  • lousubcap
    lousubcap Posts: 37,785
    Another "pull now" and reheat later vote.  You can add some apple cider vinegar cut with some apple juice or water and rehaet in well-sealed pans in an oven or go with the crock pot method.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I’d pull and vac seal then reheat in the bag in boiling water.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Theophan
    Theophan Posts: 2,656
    cul-de-sac-er said:
    ... Would I be better off to hit the 200 temp mark and leave whole and reheat Tuesday a.m. Or pull when finished today ziploc and reheat on Tuesday.
    I agree that I'd pull it first, then chill it quickly, in a relatively shallow layer in the fridge, but I can't help myself, I'm sorry:

    Please do NOT use temperature as your final guide to when it's done.  Once in a while pork butts can be tender well below 200°, and sometimes they aren't tender until well above 200°.  I'd start probing at 190° or so, and consider it not done, yet, until it probes very tender everywhere regardless of the temperature.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Pull now and reheat later. And don't get hung up in "done temp". It's done when a probe can be inserted anywhere in the pork with no resistance whatsoever. Might be 195°, might be 205° I never even look at temp. Other than, I start probing at 195°. Beyond that, don't care about temp.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • gregroscoe
    gregroscoe Posts: 33
    Pull today when still warm.  If you have several butts to do use a electric hand mixer.  I know it sounds crazy but it works great if your butts are tender.  Cut them into a few big chunks and "mix" them in something with tall sides.  

    Medium BGE, Large KJ, 22 Backstone, vintage U.S. made Treager, 

    Sioux Falls SD

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  • mvnole
    mvnole Posts: 54
    Made four butts last weekend for a meeting that was rescheduled for the next week, at the last minute. Pulled and froze them, then reheated in a convection oven at 225.  Other than losing the crispness of the outer layer, you could hardly tell.  
    LBGE 
    FWB, FL
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Awesome thanks all. They're pulled and in the fridge....our son put his seal of approval.
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  • jak7028
    jak7028 Posts: 231
    Like others said, pull, reheat, but add liquid or plenty of bbq sauce.  The one note I would add if you are using the oven or crock pot method - use low heat and give it plenty of time to heat up, and stay warm.  To me, pulled pork has a pretty distinct "leftover taste" from what I have found, the longer I let it reheat on low with liquid, the more of a fresh off the smoker taste you get.
    Victoria, TX - 1 Large BGE and a 36" Blackstone
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  • cul-de-sac-er
    cul-de-sac-er Posts: 221
    Great advice, thank you!
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  • Photo Egg
    Photo Egg Posts: 12,137
    Cook Monday night, pull off Tuesday morning, foil and rest in cooler til lunch.
    Thank you,
    Darian

    Galveston Texas
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