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Abused butts
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Jwads
Posts: 11
I have two butts I didn't allow ample time to cook and now have a processing issue on my hands.
They're in my fridge and have been since sometime in the middle of the night. I've been unkind to them.
- started cook late
- cut some chunks off so I could make bbq pizza
- wrapped and coolered to rest for 30 minutes then in the oven at 225 for 90 min, rested in the oven after that for 45+ min
- got home and there was still a good bit of connective tissue, nothing pulled apart yet, bones wouldnt pull out
- I set a timer for 2 hours and let them run at 225 again, woke up somewhere in the middle of the night and chucked em straight into the fridge.
TLDR - three heat cycles (5hr @270 + 1 hr @350; rest 30; 90 min @225; rest 45+; 2hr @ 225; fridge)
Anyone have great ideas about what to do now? I've always pulled when hot, then frozen in desired serving sizes. Best I can imagine is to chunk it into roughly 1# hunks and then freeze those directly. Warm up individually and pull before eating.
They're in my fridge and have been since sometime in the middle of the night. I've been unkind to them.
- started cook late
- cut some chunks off so I could make bbq pizza
- wrapped and coolered to rest for 30 minutes then in the oven at 225 for 90 min, rested in the oven after that for 45+ min
- got home and there was still a good bit of connective tissue, nothing pulled apart yet, bones wouldnt pull out
- I set a timer for 2 hours and let them run at 225 again, woke up somewhere in the middle of the night and chucked em straight into the fridge.
TLDR - three heat cycles (5hr @270 + 1 hr @350; rest 30; 90 min @225; rest 45+; 2hr @ 225; fridge)
Anyone have great ideas about what to do now? I've always pulled when hot, then frozen in desired serving sizes. Best I can imagine is to chunk it into roughly 1# hunks and then freeze those directly. Warm up individually and pull before eating.
Comments
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I’d chop it all up and mix to keep meat/ fat ratio consistent then sort into serving sizeVisalia, Ca @lkapigian
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good idea. all set
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As cheap as pork butt sells for I would just pitch them and call it a learning experience. Having an idea of internal meat temps during the cooking would also be a big help.
But biggest takeaway should be to start way earlier because you can wrap and hold PB for many hours before serving them.Thank you,DarianGalveston Texas
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