Finishing a Butt early - How to keep for Dinner?

[Craig Corrigan]

Hey everybody,

Planning a fairly big cook for tomorrow - Butt, Ribs, Chicken, etc. The Butt I selected is slightly over six lbs and I have estimated a 12 hr cook time. Planning to eat everything for dinner and I was thinking of giving the Butt a head start tonight. If it were to finish tomorrow a few hours before dinner (assuming 1-2 hour wrap time in cooler included) how do I keep it in good shape for serving at dinner?

Thanks in advance.

Craig

 

[Clark Deutscher]

If we're just talking an hour or two of rest (so if everything goes as planned) I just through it in the microwave wrapped in towels and then pull it just before eating.

If we're talking more than that three or four hours I wrap in towels and toss in a cooler.

If it is longer than that I would probably pre heat the cooler. Although I don't think that would be overly important it would ensure warm pork. Just make sure to fill the cooler as much as possible with towels and the heat will retain very well. Just pull before your ready (not to far in advance if possible).

Hope this helps.

Clark

 

[Greg]

i've also left them wrapped in foil, then placed in a very low temp oven. it's best if you can leave a temp probe in, so you can monitor the internal temps.

 

[Tim Johnson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher:
If we're just talking an hour or two of rest (so if everything goes as planned) I just through it in the microwave wrapped in towels and then pull it just before eating.

If we're talking more than that three or four hours I wrap in towels and toss in a cooler.

Clark </div></BLOCKQUOTE>


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