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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-30-2013, 01:04 PM   #1
Jon David
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Default Question about resting and storage.

I'm doing a butt for Easter tomorrow and I figure it will be done at like 11 tonight, I've never done a butt for next day use so here's my question. Do I need to let it rest for more than an hour before pulling, and the second part is how should I store it for lunch tomorrow. I don't have a food saver so that's out. Any help would be fantastic!!!
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Unread 03-30-2013, 01:09 PM   #2
gmag
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What I do is let it rest for an hour, put it in a large lasagna pan and then pull it with a few sample bites. Once it cools a little, I cover it and throw it in the fridge. The next day I set my oven for 300 degrees and add apple juice (1/4 C or so) to the meat with some finely ground rub (1/16 C or so) and throw it in the oven until its warm. Mix it all up once its warm enough to your liking and serve!
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Unread 03-30-2013, 01:16 PM   #3
Jon David
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Gmag is there a certain amount of time in the oven or just keep checkin it till its warm?
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Unread 03-30-2013, 02:31 PM   #4
gmag
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Its never more than 20-30 minutes.
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