Butts done early


 
J

Jeff Wildrick

TVWBB Fan
I just woke up at 7:00 a.m. Last night at 9:00 I put in 2 butts. When I went to sleep the temp on the top grate was 220. At 2:30 a.m. the temp was 260 and I figured I was ok.

At 7:00 I checked the meat temp and both butts were at or around 200. So fast! Last time I did butts it took 16 hours (the WSM was cooler and it was winter).

Anyway, I pulled them off and foiled them. They are sitting in a cooler. But dinner is not until 5:00 or so tonight. I don't think I can hold them in the cooler that long!!!

Any suggestions about how to hold them? Should I hold for two hours, pull, then refrigerate and reheat at dinner time?

Jeff
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Wildrick:
I just woke up at 7:00 a.m. Last night at 9:00 I put in 2 butts. When I went to sleep the temp on the top grate was 220. At 2:30 a.m. the temp was 260 and I figured I was ok.

At 7:00 I checked the meat temp and both butts were at or around 200. So fast! Last time I did butts it took 16 hours (the WSM was cooler and it was winter).

Anyway, I pulled them off and foiled them. They are sitting in a cooler. But dinner is not until 5:00 or so tonight. I don't think I can hold them in the cooler that long!!!

Any suggestions about how to hold them? Should I hold for two hours, pull, then refrigerate and reheat at dinner time?

Jeff </div></BLOCKQUOTE>

Jeff, let them rest for a couple hours then pull them and spread the meat out as much as you can to thoroughly cool. Then put the meat in serving pans, foil and refridgerate. Pull the pans out of the fridge and let sit on the counter for an hour to begin to warm about 2 hours before you plan on serving. An hour before you plan on serving put the pans in a 300* oven to warm through, do not over heat! You may want to add a little apple juice during this process to help keep things moist.
 
I second what Larry said. I would use a spray bottle with the apple juice to get an even distribution of juice over the meat for the re-heating process.
 
Jeff,
I too put 2 butts on around 9:45pm last night. This morning (7:30am CST) they butts are both at 175 degrees. I think the butts are both right around 8.5 pounds.

I'm glad you asked the question because I was a little worried what the temps were going to be when I woke up this morning. So far so good on my end, but now I've got a good game plan should they finish early.

Enjoy them!!!!
 
I think there was something in the air last night. I put a brisket on around 11 p.m. woke up this a.m. at 5:30 and she's already at 158, record time for me, looks like dinner just turned into lunch . . .
 
I once kept 3 butts in an Igloo Extreme for 9 hours-they came off at about 9:45 am at 198 F, and at 6:30 when I pulled them, they were at 154.

I double wrapped them in foil, preheated the cooler with a bunch of hot water, the put a beach towel underneath and a fleece throw on top.

I kept my thermometers in the butts, just routed the wire to the outside so I could monitor. Put the cooler in a sunny place and all was good.

I think that you have to worry about food bourne illness in the 140s, so I had plenty of cushion. If they would have cooled too much, I would have put them in the oven at as low as it could go.

Trevor
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Trevor Blohm:
I once kept 3 butts in an Igloo Extreme for 9 hours </div></BLOCKQUOTE>
I'll vouch for the extreme coolers. I use mine to take butts and beans in for the guys at work. They sit in there for 5-6 hrs before we eat and the meat still burns my hands when I pull it, and the beans are plenty hot. I don't even pre heat it, no time in the morning. It's a mad rush as it is getting everything wrapped in foil, loaded up, and getting to work on time. Those extreme coolers are great.
 
Thanks for all the advice.
Because it was too late to try to do a "super cooler," I pulled the pork, put it into a shallow pan, and refigerated it. Near dinner time I took out enough to feed our group, sprayed with apple juice (thanks for that suggestion - I'd never have thought of it), and warmed in the microwave.

Rave reviews. 2nds or 3rds for everyone.

Thanks!
 
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