Doing another butt tonight, how to warm in oven?

Discussion in 'Pork' started by mummel, Sep 18, 2015.

  1. mummel

    mummel Master of the Pit

    Due to scheduling, I had to start the butt early.  I anticipate it will sit for maybe ~8 hours before we eat.  We'll have to heat it in the oven.

    Should I just leave it in it's foil and throw it in the oven?  If so, what temp would you guys warm it at and for how long?

    Also, I can use my instant probe.  What internal temp should I warm the butt to for serving?

    Thanks guys!

  2. mummel

    mummel Master of the Pit

    Bump!  Butt cooked quickly in 12 hours.  It will be sitting for another 12 hours before dinner tonight.  How do I heat this baby?
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Pull it now and reheat tomorrow in a covered pan at 300°, with some of your favorite BBQ sauce for a bit of added moisture. Keep it in the oven for an hour or so or until hot enough to serve.
    Last edited: Sep 19, 2015
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Anything you let cool completely or refer, should be heated to an IT of 165°F. I like to reheat the Pulled Pork, in a covered pan, with the defatted Drippings and Apple Juice, BBQ Sauce or Finishing Sauce of choice. A 300-325°F Oven for 1-2 hours, as Cliff pointed out will work. That's dependent on thickness of the meat in the pan. A Whole Smoked Butt will take much longer...JJ

    BTW...Pulled Pork, as above, in a Crock Pot on High until it starts to simmer, works well too...
    Last edited: Sep 20, 2015
  5. mummel

    mummel Master of the Pit

    Thanks.  Yeah I left it in the tinfoil wrapped up in a cooler for 12 hours.  It was still slightly warm when I removed the towels.  Tossed it in the oven still in the tinfoil for 10min at 300F and heated it a little.

    The butt was ok.  I think I'm becoming a perfectionist at this point.  Nothing is ever good enough.  My guests loved it.  My wife and I both felt it was a little dry.

    I cooked it at 250F this time around.  Still a little dry.  I wonder if I need to start wrapping?  I want it to burst with juices.
    Last edited: Sep 21, 2015
  6. xray

    xray Smoking Fanatic

    Have you smoked a bone-in pork butt yet? I remember you debating the cost between The weight of the shoulder blade.

    If not, maybe give one a try? The bone and extra fat may just make a difference and help you get the results you are looking for....if you prefer the bone-in, the cost may just be worth it.
    Last edited: Sep 22, 2015
  7. mummel

    mummel Master of the Pit

    I did try the bone in one.  I found that we preferred the boneless butts by far due to less fat.  Personal preference I guess.  The the bone-in one was also a bit dry.  I dont know what it is.  I mean, the butt is like 90% there, but I want it to be 100%, where I bite into the butt and its basically just juice everywhere.  I havent been able to replicate that.  My first 2 butts were like that.  I dont know what I did differently.
  8. mummel

    mummel Master of the Pit

    What would make a butt soft, but dry?

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