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Butt cooked too fast- advice

BulldawgEgger
BulldawgEgger Posts: 28
edited November -0001 in EggHead Forum
Put a 6.5lb on at 1AM- at 250- stayed that way most of the night. Now 8 hours later- Internal temp 190...brought dome down to 225. Will take off BGE when it hits 200 internal Not serving until 8AM. What should I do to keep the meat safe until 8 tonight????
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Comments

  • Zippylip
    Zippylip Posts: 4,768
    12 hours, I would cool it down quickly after it's done & reheat tonight, I don't know that you can keep it at temp for 12 hours w/o drying it out
    happy in the hut
    West Chester Pennsylvania
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  • BulldawgEgger
    BulldawgEgger Posts: 28
    Should I put in fridge? How would you reheat?
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  • Zippylip
    Zippylip Posts: 4,768
    I would take it off the egg when you hit your target temp (which should be pretty fast now that you have left the plateau), let it cool down for 1/2 hourish on the kitchen table, then wrap it up & put it in the fridge. Maybe an hour or so before you want to serve it, pop it in the oven wrapped in foil, maybe 350, & bring it back to temp... I am sure someone here will give you some other ideas, but I think the important thing is would be to not pull it until you serve, otherwise you will run the risk of drying...
    happy in the hut
    West Chester Pennsylvania
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  • Fidel
    Fidel Posts: 10,172
    I'm going to respectfully disagree with zippy here. I think you should pull it when done - double wrap it in foil - and let it sit for an hour or two.

    Then pull it - pack it in zip top bags - and refrigerate. When time to reheat do so slowly in a crock pot or in a tightly foil covered pan in the oven on law temps, adding a little bbq sauce, juice, or coke to keep it moist.
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  • Zippylip
    Zippylip Posts: 4,768
    fidel, along those lines, something else I have done, not in these circumstances, but when I cook too much to begin with, I pull it & put portions into foodsaver bags & immediately seal & freeze. Then pop the sealed bag into boiling water to reheat & it has always worked without any drying
    happy in the hut
    West Chester Pennsylvania
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  • Fidel
    Fidel Posts: 10,172
    That is a great method, but I never try to assume that anyone has a vacuum sealer. That being said, refrigeration is a bit different from freezing. A few hours in the fridge won't hurt the meat.
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  • Zippylip
    Zippylip Posts: 4,768
    indeed, & I would not recommend this method for Bull's issue, this is just for storage longer than the butt would last in the fridge - on that note, I always like trolling through my freezer when there's 'nothin for dinner' & finding that hidden sack of pulled pork or brisket from a couple months before, what a pleasant surprise :laugh:
    happy in the hut
    West Chester Pennsylvania
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  • BBQDawg
    BBQDawg Posts: 56
    I had something similar happen last week -- what i did was pull when it reached temp and double wrapped in foil. Placed them in cooler for a few hours and then chopped them up. Had 3 butts, and had enough chopped meat to fill up 3 large ziploc freezer bags. I put those in the fridge and pulled out when the party started. Crack the seal on the ziploc a bit and just throw it in the microwave -- heat it for about 2-3 minutes and good to go. Was still very moist and tasted great -- plenty of compliments!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    I agree with Fidel here. When you take it off let it sit and then pull it. Put it in Ziplock bags and refrigerate.

    Heat it up later.
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  • RU Eggsperienced
    RU Eggsperienced Posts: 1,527
    Not sure how you are checking the temp, but if not too late move the meat thermometer around to make sure you aren't hitting the bone or fat pocket or something of the sort... Maybe you already did that, but if not worth a try.
    Cheers.....Jerry


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  • UGAVET
    UGAVET Posts: 577
    I agree with Fidel, pull the meat after a rest, refrigerate and then reheat with coke or chicken broth at low temps, or if you use heavy duty freezer bags to store in fridge i pour the liquid into the freezer bag then nuke for no more that 25-30 sec at the time then stiring the bag up the another 20-30 sec till reheated. I have served lots of rewarmed bb and it usually comes out very good and people will still be telling you how wonderful your barbeque is. good luck
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  • thirdeye
    thirdeye Posts: 7,428
    I'm also thinking pull after a rest in foil, then chill and reheat later. Save those juices from the foil, they can be added to a sauce or mixed back into the PP. You will wind up with about 4 pounds of meat and it will chill down quickly. I put a large stainless pan in the fridge (empty)for a couple of hours and allow it to get really cold. When I have a platter of pulled meat, it goes to the pan and back to the fridge.

    Just wondering here.....as far as starting so early, what was your cook plan?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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