Boston Butt-cooking and holding

[Les Stubby]

Am relatively new at this game and am considering cooking a couple butts maybe the Sunday before Thanksgiving to serve on Wednesday night when family ariives from various parts of the country. Thought I'd pre-cook so as not to have to worry about having it done on time-I've done a couple of butts, but ran out of time and had to pull them a bit early. My question is, will they keep in a refridge that long or do I have to freeze them. I could wait until Tuesday to cook, but it's a little tougher during the work week.

In additon, what is the best way to reheat? I'm assuming that 2 six pound butts will take 12 to 18 hours to cook at 225 or so.

Appreciate hearing from you all. This is a great board.

Les Stubby

 

[Jerry N.]

Reheating is a good idea as far as being able to relax or do other things, but let's face it, there's nothing like fresh pulled pork.

I think if you have a vacuum packer (foodsaver), you'll have no problem. Package it on Sunday or Monday - sooner the better. Then on Wednesday, drop the vacuum bags into boiling water to reheat. It works very well.

If you don't have a vacuum packer, you can probably use a large pan covered in aluminum foil and add a little apple juice and or apple cider vinegar. Cook until warm.

You didn't say, but just to be clear, you have to pull the pork on Sunday. It won't work well to reheat an intact butt. You can pull a reheated butt too well.

 

[Les Stubby]

Jerry

Are you saying that the meat does not need to be frozen? Also, if anyone else sees this post, is 12-18 hours a typical time to cook 2 6 lb. butts?

Les

 

[John Mason]

If you're sure your fridge is a cold one, 38F or so, (kids don't stand staring into it for hours at a time trying to figure out what to eat)

I don't think freezing is necessary.

You start the butts late Saturday, pull 'em Sunday afternoon/evening. Or even start 'em Sunday morning, run your temps closer to 275 and finish in the late evening Sunday.

12-18 is a good window.

 

[Les Stubby]

Thanks all for your help-guess the rest is up to me. Can't think of a better way to spend a Sunday afternoon, except maybe on a trout stream.

Les

 

[Jerry N.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Les Stubby:
Jerry

Are you saying that the meat does not need to be frozen? Also, if anyone else sees this post, is 12-18 hours a typical time to cook 2 6 lb. butts?

Les </div></BLOCKQUOTE>

I think you're okay not to freeze IF you can vacuum pack right away. If you can't, you might want to consider putting the pork in the freezer until late Monday night.

Yes, 12-18 hours is a good window especially since you're not really having a group over to eat that night. My guess is that at 6lbs, they're going to take close to 12 hours (maybe more, maybe less) depending on your temps.