Managing a Huge Butt cook...When to pull, refridgerate, etc


 

Steve Whiting

TVWBB All-Star
I am cooking 16 butts for a church event Sunday noon time. No, not on my WSM but on my BDS. I have 8 butts on right now that should be done around 8pm, tonight. I will then put the second batch of 8 on and they should be done in the early morning before 6am. My question is this. When the first groups of 8 are done tonight should I pull after resting or keep whole until tomorrow and pull just prior to the event? I really have no clue how best to manage this cook.
Your thoughts and experience is greatly appreciated.
 
Agreed.

It's important that you cool the pulled pork relatively quickly. When pulling, spread on or in sheetpans or roasting pand (you can chill the pans first to facilitate cooling). Do not pack warm or hot pork into bags or pans and then fridge. It will not cool thoroughly in the fridge if packed thickly and the growth of both spoilage and pathogenic bacteria becomes quite possible. Spread the meat out on the pans, rotate into the fridge to cool well, pack only when cool (<70F), and fridge.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Agreed.

It's important that you cool the pulled pork relatively quickly. When pulling, spread on or in sheetpans or roasting pand (you can chill the pans first to facilitate cooling). Do not pack warm or hot pork into bags or pans and then fridge. It will not cool thoroughly in the fridge if packed thickly and the growth of both spoilage and pathogenic bacteria becomes quite possible. Spread the meat out on the pans, rotate into the fridge to cool well, pack only when cool (<70F), and fridge. </div></BLOCKQUOTE>

Sounds like great advice. How would you then reheat? Leave on baking sheets and place in oven? If so, what temp and for how long?
 
I usually pack into vac bags when cool and then reheat that way. On the road, though (sans vac machine), once cool I combine into roasting pans, coover and chill that way. (I always use a finishing sauce when I pull.) I reheat at 300, covered, stirring the first time about 25-30 min in, every 10 min thereafter, till just heated through - serving temp hot - no more.

There is no need to reheat most cooked foods (even Q) at low temps. The operative issue is not to over-reheat - lest you end up starting to cook the food all over again. It is that that leads to dryness. Pull when at serving temp (145-155 - you can go a bit higher with butt, no so with brisket, fowl, etc.) and you're good to go.
 
If I can just add that the re-heating, in my experience can take longer than you think. I always us those big tin pans for turkeys, etc., and re-heating thoroughly can be slow. Mix the meat up regularly as it's reheating, and expect something like 2 hours.
 

 

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