Brisket and Port Butt

DTAggie · December 23, 2010, 06:34:08 PM

Maybe Habs can give you an answer on that 9 hour sitting on the counter time.

JustusIV · December 23, 2010, 11:08:55 PM

I am still alive!
Here is a pic of the finished pork butt. Brisket went straight to FTC

DTAggie · December 23, 2010, 11:18:49 PM

Dude that looks great. Why didn't you FTC your butt?

JustusIV · December 23, 2010, 11:20:27 PM

I wanted to eat it :) which i did!!!!

So i pulled the butt at 190 then let sit till it was cool enough to pull

As for the Brisket i pulled at 175ish and FTC and it has been sitting for a couple of hours. I hope that was ok. I read some webpage saying it would be fine. What do you think?

OU812 · December 24, 2010, 09:55:40 AM

Thats a good lookin butt. ;D

JustusIV · December 24, 2010, 07:50:36 PM

Ok i am kinda lost here, Pork butt was good right when it was pulled. But i tried to reheat some today and i think it was nearly not eatable. Whats the secret to reheating this stuff.

GusRobin · December 24, 2010, 07:54:48 PM

how did you reheat it?

classicrockgriller · December 24, 2010, 08:07:40 PM

Quote from: JustusIV on December 24, 2010, 07:50:36 PM
Ok i am kinda lost here, Pork butt was good right when it was pulled. But i tried to reheat some today and i think it was nearly not eatable. Whats the secret to reheating this stuff.

What made it not eatable? Was it taste or dry or what?

JustusIV · December 24, 2010, 08:32:22 PM

Yeah sorry didnt give to much info lol.
The taste was just off. Nothing could really cover it either. I added sauce and more rub and just tasted weird.

GusRobin · December 24, 2010, 08:34:13 PM

how did you reheat it? without some details it is going to be difficult for anyone to help you.

classicrockgriller · December 24, 2010, 08:37:13 PM

Quote from: JustusIV on December 24, 2010, 08:32:22 PM
Yeah sorry didnt give to much info lol.
The taste was just off. Nothing could really cover it either. I added sauce and more rub and just tasted weird.

This is just my opinion ...... I think you got the taste of 9 hours on the counter.

JustusIV · December 24, 2010, 09:05:37 PM

The 9 hours that i was talking about was before the cook. That shouldnt matter right?

And as far as the reheat process it was just microwaved and a little AJ to keep it moist. Sorry today was a long day.

GusRobin · December 24, 2010, 09:08:09 PM

I wouldn't microwave. I either vac seal it and when I reheat I put the bag in hot water. Or I put it in a crock pot, or reheat in foil in the oven.

classicrockgriller · December 24, 2010, 09:32:39 PM

The butt probably "tasted" ok after you ate it hot but when it got fridged

all the bad stuff that was working before your cooked it went back to work.

During the Summer I bought two butts the same day from the same people.

(both had the same expiration date)

Smoked them the next day. I always rinsed my butts and one just smelt a little

different than the other. I smoked them and pulled them and both tasted good.

They both got bagged and next day I went to vac-pak them and the one that

smelt funny now tasted "weird". I suspect the one got out of refrigeration just

a little too long.

I think if you read post of people doing butts, they do take out of fridge for an

hour or two before starting them smoking/cooking.

JustusIV · December 25, 2010, 07:43:35 AM

I will keep that in mind for next time.
Letting the meat warm to room temp before the smoke then is mostly so the smoker doesn't lose so much temp right?
How long do most people let there meat warm after they pull from the fridge? just an hour or so?