10 lb Butt


 
S

StephenE

New member
So I started yesterdasy a 6 pm my 10 lb butt. Injected it Thursday and let it rest, set on the counter to reach room temp Friday. Made a killer rub and then using the Minion Method cooked that bad boy over night.

Just took it off at 9 am this morning at just over 200* internal temp.

PERFECT pulled pork my friends. Now I have to wait till tomorrow when the crown arrives to eat it.

My question is this. Can i simply pull it all apart and leave on the counter till lunch tomorrow? I really do not want to refrigerate it at all.
 
No way, unless you want to give them all food poisoning! After you pull it cool it and fridge it then reheat tomorrow. It really shouldn't have been left out over night before cooking either.....sorry for being negative, just my thoughts!

Clark
 
The biggest deal is what happens to it after cooking. It is now likely contaminated with Staph. Leaving out at room temp is the perfect environment for the Staph to multiply. Once they reach a critical mass they will produce a heat-proof toxin. The meat MUST be cooled relatively quickly then fridged.
 
Since you just took it off this AM, you're fine.

But I agree, I'd pull it, seal it up and keep it in the refrigerator until tomorrow.

I just pulled some left over from about a month ago out of the freezer. I microwaved it in the vac. seal pouch to see how that worked. It was just like I just pulled it.

The hard part will be not eating half of it while you're pulling it this morning.
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Cool after pulling, before putting in fridge. Do not pack warm meat into containers, seal then fridge. That's no better than leaving it out all day.
 
I will yield to someone who knows a little more about food safety than me but I think you should probably toss it (I know that sounds awful), if you let it sit out on the counter for over 24 hours at room temp after injecting it....I'm assuming it wasn't frozen on the counter given that it was injected when it came out of the fridge.

Clark
 
No one said anyone would die. You asked we answered, if you don't want opinions don't ask. It really is no skin off my back if you get food poisoning, just trying to help ya.

Anyways hope you enjoyed it and your friends as well.
 
As for cooking to 200 there are pathogens that are heat resistant so while heat does kill most it will not get all if meat is handled improperly before cooking and especially after cooking.
 
Just to clarify, because I missed what everyone else is talking about.

How long did you leave it sitting on the counter bringing it up to room temp? I think that's what I missed.

BTW, I'm no pro, but a pork butt really doesn't need to be brought up to room temp. Primarily because of the obvious health reason, especially for pork.
 
There is nothing that will grow on the pork while it is coming up to room temp that won't be handled by thorough cooking. (That said, I see utterly no reason why one would want to bring butt up to room temp, or leave it out 24 hours in the first place.)

Pulling it then letting it sit out is the potential problem. Staph bacteria are ubiquitous. They contaminate foods after cooking. (People are common carriers of Staph on their skin.) After outgrowth occurs and a mass is achieved they produce a toxin that the heat of reheating (no matter how high you take it) will not affect. Staph illness is nasty.
 
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