Cooking Boston Butt The day Before

Discussion in 'Pork' started by jag reddog, Sep 29, 2014.

  1. jag reddog

    jag reddog Newbie

    Hello,I have a family reunion this Saturday.I currently own the MB 30inch electric smoker.Usually cook my PB that day.But since our FR is at 1PM,i need to ask a question.If I cook the butt as per usual on Friday -pull apart and store in the frig,Can I reheat the next day say 2 hrs before the reunion in the oven alitlle apple juice cover with foil oven temp say 235 .Will that work-lose flavor -ruin the meat?Everyone loves my butts(sorry) but I don't want to ruin the meat.

    Thanks for any thoughts good bad or whatever.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That will work fine and some of us think it's even better reheated
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Because a butt isn't ready until it's ready and than can vary greatly, I do all my butts the day before!

    Please post the smoke!

    yotzee likes this.
  4. smokin-q

    smokin-q Smoke Blower

    You could also put it in a crock pot with a little finishing sauce or juice.
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I agree with Pineywoods, it tastes better to me after a day on the fridge.
  6. dewetha

    dewetha Smoking Fanatic

    the next day, crock pot reheat with finishing sauce process works great. 
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That will definitely work and if you are pressed on time, you can raise the oven temp.  I usually add just a little bit of liquid (apple juice, bbq sauce thinned with apple juice, finishing sauce, etc.), cover it with foil and put it into a 300 degree oven.  It tastes great reheated and has enough fat that it never seems to dry out.
  8. jag reddog

    jag reddog Newbie

    Wow thanks for all your comments and advice.I never even thought about cooking it the day before.Ok just so I get this right-finish PB-cut up-store covered in refrig.Next day add some BBQ sauce/apple juice.Cover with foil.Oven temp should be 235 for say 1hr.Too much to low-time to long to short?

    Sorry to be a pain in the Butt(lol)But if I go by these settings I should be fine-right?I guess im as per usual overthinking my cooking.

  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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