I started smoking a 7 # pork butt yesterday. It took a lot longer tan I thought and I had to go to bed, so I removed it at 180 degrees, put it in refridgerator . Any advice on finishing it off?
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Double-wrap in foil, then reheat in the oven. I start the oven out at 300 until the meat has an internal temp of 150 or so, then reduce to 275 or even 250--depending on how much time you have. And leave enough time for several hours in the cooler afterwards.
It turns out great every time for me.
It turns out great every time for me.
Sooner.
You need to finish it, not reheat it.
It won't be done at 180, about 15 degrees short. You can slice it at that temp, but can't pull it.
Not to disagree with Dennis, but you have a smoker, just use it and you don't have to heat up the house. For me, I wouldn't go the oven route, just put it back in the smoker @ the 250 setting.
You can leave it in the foil, maybe add just a 1/4 cup of apple juice.
As it's cold, it will take time to heat up and hit the temp.
Welcome, I'm just down the road in OKC.
Smokin'
You need to finish it, not reheat it.
It won't be done at 180, about 15 degrees short. You can slice it at that temp, but can't pull it.
Not to disagree with Dennis, but you have a smoker, just use it and you don't have to heat up the house. For me, I wouldn't go the oven route, just put it back in the smoker @ the 250 setting.
You can leave it in the foil, maybe add just a 1/4 cup of apple juice.
As it's cold, it will take time to heat up and hit the temp.
Welcome, I'm just down the road in OKC.
Smokin'
Smokin', you're right--you don't have to use the oven. When I'm reheating whole cuts I'm usually smoking in batches in my 008, and I can reheat 2 to 3 008 loads at once in the oven.
Didn't I read you or Tom once say that when reheating fully-cooked meat you only need to bring it to 160? I'm doing another big cook this week (120 people) so maybe I'll try cooking the meat fully this time, then reheating all the meat at once in the oven to 160, or whatever the min. temp is. That will probably work better since I'm serving lunch, not dinner and have less time. Sound right?
Didn't I read you or Tom once say that when reheating fully-cooked meat you only need to bring it to 160? I'm doing another big cook this week (120 people) so maybe I'll try cooking the meat fully this time, then reheating all the meat at once in the oven to 160, or whatever the min. temp is. That will probably work better since I'm serving lunch, not dinner and have less time. Sound right?
I think Tom usually says 160. As long as it's above 140, you're fine. I think Food Safety quotes the 160 number also.
For me, I like a slow reheat, not a hot reheat. When I reheat, I don't put it in a 300 oven as I think that overheats the outside while the inside of the meat comes to temp.
IF, and only IF you have time, try a slow reheat and see if you notice any difference.
You might not and then 300 would work fine for you if you like the results.
For me, I like a slow reheat, not a hot reheat. When I reheat, I don't put it in a 300 oven as I think that overheats the outside while the inside of the meat comes to temp.
IF, and only IF you have time, try a slow reheat and see if you notice any difference.
You might not and then 300 would work fine for you if you like the results.
I did 8 butts for a Graduation Party this last weekend and used Dennis's method for reheating in the oven. Earlier in the week I had smoked the butts to about 185-190. The butts were double foiled. On Friday the day of the party I put all 8 butts in the oven and reheated them to 160 internal. The ones on the bottom shelf warmed up first so I put them into a cooler. At the party we pulled the butts as needed to the roaster refilled. I added a cup or two of Smokin's famous Mop to each batch. The meat was delicious, and I received many favorable commnents. The only change I would make is to allow a little more time for reheating. I allowed about 2 and half hours. Which was enough time for the butts on the bottom shelf. Next time I think I will figure about four hours total reheat time. We had couple of extra butts so after the serving was done we pulled the rest and put into trays. After the pork was cooked I bagged and froze. This weekend we serve that for a party. Thanks for all the good advice. You guys made me look pretty good. Roger
Hey Roger, I'm figuring this out as I go too. This week the big meal is for lunch, so I'll have to get it in early using Smokin's suggestion. And I want to leave several hours buffer for it to sit in the cooler. I'll post a report afterwards.
Thanks all.
Thanks all.
Smokin, regarding the slow reheat, is there any issue with food being in the danger zone 40-140 too long? From your post I would assume that it is not an issue. Approx how long does it take to re-heat a pork butt? Do you leave the foil on? Roger
Good afternoon Roger,
The "danger zone" is the zone in which most bugs will multiply and cause trouble. The key isn't how long food is above 40F and below 160F while cooking--just as long as it gets to the magic 160F. Same goes for re-heating. The time it takes to get there in either situation is no factor.
Ground beef with its large amount of surface area (from all the mixing of outside stuff with inside stuff is particularly toubleseome. That's why the warnings about rare burgers. Butts,and briskets have comparatively smaller surface areas for their size and don't, as a rule, have deeply imbedded bugs.That's also why you can pretty safely eat your steak rare. Outside bugs are killed by the heat while the inside stays below 160F.
It's how food is treated after cooking that's the deal. For example: properly handled, meat cooked to 160F should be bug-free and ready to serve (hot), cooled in the frig (40F or below) or frozen <32F.) There are some bugs that cause spoilage that are active below 40F but the important ones which cause sickness are not.
That being said, when served, food should be kept below 40F or above 160F according to type of food and specfic guidelines. Also, it should be consumed as soon as possible. The longer food sits out once it has warmed/cooled back into the "danger zone" the greater the chance of re-contamination by other utensils, hands or from the air. The critical exposure time varies with the food.
Long slow smokes to internal temps above 160F are fine and are considered safe. Most cold-smoked foods in which temps don't reach 160F, require additional cooking or other forms of preservation.
Hope that's more help than confusion.
Hook
The "danger zone" is the zone in which most bugs will multiply and cause trouble. The key isn't how long food is above 40F and below 160F while cooking--just as long as it gets to the magic 160F. Same goes for re-heating. The time it takes to get there in either situation is no factor.
Ground beef with its large amount of surface area (from all the mixing of outside stuff with inside stuff is particularly toubleseome. That's why the warnings about rare burgers. Butts,and briskets have comparatively smaller surface areas for their size and don't, as a rule, have deeply imbedded bugs.That's also why you can pretty safely eat your steak rare. Outside bugs are killed by the heat while the inside stays below 160F.
It's how food is treated after cooking that's the deal. For example: properly handled, meat cooked to 160F should be bug-free and ready to serve (hot), cooled in the frig (40F or below) or frozen <32F.) There are some bugs that cause spoilage that are active below 40F but the important ones which cause sickness are not.
That being said, when served, food should be kept below 40F or above 160F according to type of food and specfic guidelines. Also, it should be consumed as soon as possible. The longer food sits out once it has warmed/cooled back into the "danger zone" the greater the chance of re-contamination by other utensils, hands or from the air. The critical exposure time varies with the food.
Long slow smokes to internal temps above 160F are fine and are considered safe. Most cold-smoked foods in which temps don't reach 160F, require additional cooking or other forms of preservation.
Hope that's more help than confusion.
Hook
Thanks guys, now I learned something, again! Roger
Yep,the local food inspectors like you to get it to a full 160�, for a full min.
Some areas,165�.
If for personal consumption,I try to get 145� and hold .
Like Smokin' says,we usually reheat whole butts,or pans,in the cooker at about 250�
Some areas,165�.
If for personal consumption,I try to get 145� and hold .
Like Smokin' says,we usually reheat whole butts,or pans,in the cooker at about 250�