I need to prepare pulled pork for my kids school and need to drop at school at 10:30 am this Thursday. My thought was making it Wednesday day and when done either holding in an oven at maybe 150 overnight and until I drop off ( leave whole then shred soon before drop off) or refrigerate overnight whole and then put in 170 oven at maybe 8:00am and then shred again a bit before bringing to school. Thoughts. I know people rest briskets in warming oven hours and hours but haven’t see similar with pork butt. Thanks.
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- Aug 2019
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- Mooresville, North Carolina
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Greetings and welcome from North Carolina.
When the butt is done, i would wrap tightly in double layer of foil and hold in the oven or pack in a cooler overnight. Either way you shouldn't loose too much heat and be safe to serve.
have done 100's this way packing in coolers.
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Eric
When I cook the day before, I typically pull it when ready. Then I put into aluminum pans and cover tightly with foil. The next day, I pull the foil back, add some apple juice, recover, and heat slowly in the oven. It turns out about 90% as good as same day.
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Dzeichick
Yer plan will work fine, have done it countless times...pan it, cover tightly, hold in oven...
Pull when gittin ready fer delivery is my preference...
I've held 18 hrs, between comin offa th smoker, an mealtime, with nuthin but compliments, little (if any) leftovers.
I'm sure ecowper 's method works equally as well...I highly respeck his abilities, an experience!
Nice to hear from ya, Welcome to Th Pit, an if'n ya have any other questions, let em rip, Brother!
I done asked alla th Stoopid ones, so nobody's gonna ridicule ya...
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This is what I would do, too. I cooked a couple of butts for a weekday lunch at my wife's office once. I shredded it first thing in the morning and held in the oven for about 6 hrs. It completely lost all of the smoke ring and took on a mushy texture that I didn't care for. Everybody else thought it was great. If I attempt that again, I'll wait until closer to meal time to pull it.Last edited by Steve R.; November 3, 2021, 08:53 AM.
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Consider your audience. Kids won't really care what you did or how, as long as it tastes good to them. Do what is convenient. Cooking, chilling and reheating are fine for kids. Why? Kids only need 3 things taste wise: 1. fat, 2 sugar, 3. salt, in no particular order. Pulled pork has all three. Easy peasy. Trust Uncle Strat, there is no need to over think or worry, as they won't care as long as it hot, moist, and good. I raised 4, plus 4 grand kids, all with varying tastes,and have cooked dozens of kids functions and many hundreds of kids groups, so, I have a bit of knowledge here...
I hope this helps.
Greetings from a damp and chilly Houston, Alaska
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I’ve held both brisket and pork butt in a warm oven for 12+ hours. Both come out great. Be sure to wrap TIGHT.
It’s been my go to method for a few years when I want to serve lunch but also want to sleep!
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I’m back now talking brisket. So last week I made a brisket, once probe tender let it cool to about 160 then put in my gas bbq at about 150 degrees for about 15 hours. Wrapped in butcher paper Client said brisket was dry chewer. A few days ago did same thing for cook then when probe tender let cool to 150 then sealed in heat seal bag and refrigerated.gave to customer next day he put in oven 225 for 45 minutes and said part was like jerky and part dry. What’s best wait to hold brisket once done
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Dzeichick Reheating a whole brisket is outside of my experience. What’s worked for me is wrapping once the bark is set (typically 2 hours before brisket is probe tender for me). Wrap in pink butcher paper, then back in the pit until it’s done.
Once probe tender I wrap the whole thing (butcher paper still on) in aluminum foil VERY tight. Put in warm (170°F) oven inside until ready to serve. Every time I’ve done it this way it’s come out moist and tender.
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Also…I’ve only cooked Prime brisket. A lower grade may dry out more as there is less intramuscular fat.
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Charter Member
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I don’t know what you are cooking on, but if you can set it and forget I would cook overnight planning for it to be done by 8am or 10 am at the latest. In my estimation the Butt benefits from resting in an ice chest for two to four hours.
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I've used a crock pot on the "warm" setting to hold pulled pork for many hours for serving at parties. And held in foil pans with lids in a warm oven as well. And I've held it shredded for many hours in a warm oven, dumping those into the crock pots on the table as folks depleted it.
The trick is that you don't want the food to be below 140F for more than 2 hours before the faculty eat the pulled pork.
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