Author Topic: Pork Butt Question  (Read 3075 times)

Offline johnredcorn1

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Pork Butt Question
« on: June 29, 2011, 06:31:15 AM »
Going to smoke a turkey for Canada Day and I also want to serve some pulled pork. I want to smoke the butt the day before. Whats the best way to reheat it, serve it the next day? Thanks.

Offline jimmyb

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Re: Pork Butt Question
« Reply #1 on: June 29, 2011, 07:23:17 AM »
You can pull it when the butt is finished cookig/FTC'ing. Refrigerate or freeze then reheat before serving in a crock pot with some apple juice or vaunted vinegar sauce, etc. I have read of some putting it in a zip lock bag and dropping in boiling water. Crock pot seems to work great for me.

squirtthecat

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Re: Pork Butt Question
« Reply #2 on: June 29, 2011, 07:27:54 AM »

Yep.  Crock pot/roaster oven.   Easy to serve out of as well.

Offline ghost9mm

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Re: Pork Butt Question
« Reply #3 on: June 29, 2011, 08:08:58 AM »

Yep.  Crock pot/roaster oven.   Easy to serve out of as well.


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Offline kinyo

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Re: Pork Butt Question
« Reply #4 on: June 29, 2011, 08:32:19 AM »

Offline OU812

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Re: Pork Butt Question
« Reply #5 on: June 29, 2011, 09:18:52 AM »

Offline pensrock

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Re: Pork Butt Question
« Reply #6 on: June 29, 2011, 01:26:44 PM »
I use a crock as well.

Offline Habanero Smoker

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Re: Pork Butt Question
« Reply #7 on: June 29, 2011, 01:28:31 PM »
For me it depends on how much I am reheating. For large amounts I place mine in a foil pan with vaunted vinegar and seal tightly with aluminum foil. Place in a 350°F oven to reheat.


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Offline johnredcorn1

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Re: Pork Butt Question
« Reply #8 on: June 29, 2011, 03:04:58 PM »
Thanks all for the ideas. The crock pot sounds good but I just have a small one. Habs is the way I'm going with.One more question. Would it be okay to put a foil pan on the lower rack under the butt to catch the drippings? I would like to add them to the sauce.

Offline Habanero Smoker

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Re: Pork Butt Question
« Reply #9 on: June 30, 2011, 01:26:19 AM »
It's alright to do so, to avoid covering up too much of the rack don't use too large of a pan. That will block too much heat which can cause a fire hazard, and restrict smoke circulation. Also use a pan with low sides. I've only done this once, and found that the drippings dry up, so I needed to deglaze the pan to recover the sauce.

One other thing on the reheating; you need to stir the pork up about half way through the reheating time. For a full half steam table pan, it can take 30 - 45 minutes. For moisture other then vaunted vinegar you can use low sodium chicken broth, apple juice or even water.


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Offline johnredcorn1

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Re: Pork Butt Question
« Reply #10 on: July 01, 2011, 04:53:38 AM »
Thanks for the tips Habs. Smoked it yesterday without the pan under the butt came out great. I had to finish in the oven the dreaded DBS burner died, at least it died after the smoke. No smoked turkey for today can't get a new burner that fast. Happy Canada Day and a early Happy 4th of July.