pork butt overnight storage

syndicate559 · 07-03-2011, 12:50 AM

Cooked a couple of pork butts today, but they weren't quite ready in time for dinner and we ate some turkey breast that finished earlier instead. So I'm going to save them for tomorrow and Monday. I was planning to pull them tonight before putting in the fridge, but is there any reason not too? I'd think they'd be pretty hard to pull if you refrigerated them whole, but I don't know. I've never held them overnight before.

bigabyte · 07-03-2011, 12:53 AM

Do you have a vacuum sealer? If so, pull it and vacuum seal it. in packages that you can simply place in boiling water to reheat and retain all the juices. If no vacuum sealer, then wrap it up whole, reheat it when you need it and then pull.

gtr · 07-03-2011, 12:54 AM

I'd pull now. I can't think of any reason to keep them whole and lots of reasons not to, not the lest of which is it's ready now and easier to pull. It's safer to cool them pulled as well as the temp of the meat is brought down much more quickly when pulled. Plus even though you already ate you know you want a couple bites now, right?

syndicate559 · 07-03-2011, 12:58 AM

Quote:

Originally Posted by gtr

Plus even though you already ate you know you want a couple bites now, right?

It's like you've known me forever

Too true, too true.

smokinQ2 · 07-03-2011, 01:02 AM

It depends on how hot they are now. How long do you have to let them cool? You can't just stick a 200 degree but in the fridge as you will run in to contamination issues. If you can't let it cool naturally over time (3-4 hours) then pull it now and lay it out in pulls so it cools quickly. Then put in ziplok or containers and in the fridge.

smokinQ2 · 07-03-2011, 01:03 AM

You could break them up in softball size chunks and that will cool quicker.

Soybomb · 07-03-2011, 01:39 AM

Pull, bag it (zip lock or vac), chill it in an ice water bath, put it in the fridge and be done with it.

Crash · 07-03-2011, 05:16 AM

Quote:

Originally Posted by bigabyte

Do you have a vacuum sealer? If so, pull it and vacuum seal it. in packages that you can simply place in boiling water to reheat and retain all the juices. If no vacuum sealer, then wrap it up whole, reheat it when you need it and then pull.

+1

Make sure to cool it down as fast as possible though. We vac seal it and then plunge it into an ice bath before fridging or freezing.

SmokinAussie · 07-03-2011, 05:38 AM

Just pull it... Nothing like a good pull... I always say!

07-03-2011, 12:50 AM	#1
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA Downloads: 0 Uploads: 0	pork butt overnight storage Cooked a couple of pork butts today, but they weren't quite ready in time for dinner and we ate some turkey breast that finished earlier instead. So I'm going to save them for tomorrow and Monday. I was planning to pull them tonight before putting in the fridge, but is there any reason not too? I'd think they'd be pretty hard to pull if you refrigerated them whole, but I don't know. I've never held them overnight before. __________________ Eddie G. - Smoke Bomb BBQ & Catering

07-03-2011, 12:53 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Do you have a vacuum sealer? If so, pull it and vacuum seal it. in packages that you can simply place in boiling water to reheat and retain all the juices. If no vacuum sealer, then wrap it up whole, reheat it when you need it and then pull. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-03-2011, 12:54 AM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I'd pull now. I can't think of any reason to keep them whole and lots of reasons not to, not the lest of which is it's ready now and easier to pull. It's safer to cool them pulled as well as the temp of the meat is brought down much more quickly when pulled. Plus even though you already ate you know you want a couple bites now, right? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

07-03-2011, 01:02 AM	#5
smokinQ2 On the road to being a farker Join Date: 08-12-10 Location: Charlotte Downloads: 0 Uploads: 0	It depends on how hot they are now. How long do you have to let them cool? You can't just stick a 200 degree but in the fridge as you will run in to contamination issues. If you can't let it cool naturally over time (3-4 hours) then pull it now and lay it out in pulls so it cools quickly. Then put in ziplok or containers and in the fridge. __________________ Homegrown 250 G Reverse Flow Smoker, Whole hog Smoker (for sale now), Modified Bubba Keg, CharGriller w FB, Smoky Joe, and Jenn Air Gasser :shock:, Camp Chef Expedition 3x and a Redi Chek 2 probe. Retired Brinkman smoker

07-03-2011, 01:03 AM	#6
smokinQ2 On the road to being a farker Join Date: 08-12-10 Location: Charlotte Downloads: 0 Uploads: 0	You could break them up in softball size chunks and that will cool quicker. __________________ Homegrown 250 G Reverse Flow Smoker, Whole hog Smoker (for sale now), Modified Bubba Keg, CharGriller w FB, Smoky Joe, and Jenn Air Gasser :shock:, Camp Chef Expedition 3x and a Redi Chek 2 probe. Retired Brinkman smoker

07-03-2011, 01:39 AM	#7
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA Downloads: 0 Uploads: 0	Pull, bag it (zip lock or vac), chill it in an ice water bath, put it in the fridge and be done with it.

07-03-2011, 05:38 AM	#9
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Just pull it... Nothing like a good pull... I always say! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

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