When to pull

You will probably get many different answers to this one so you will just need to find one that you are happy with.

I personally cool my smoked pork butts completely and keep them whole till the serving time. I reheat it in a 275-300* oven and pull it after it gets up to 140+. Works well for me.

Thanks Ribdog,

Do you bring your butts back to room temp before the oven?

dc

To be safe, meat should be reheated to 165 and if holding kept at 140 or above...

BBQJEDI .02

I'm not sure that 165 is that important on a reheat. Being that I know how the butt has been cooled down and the safety guidlines have been followed in cooling it down, there is not a very strong chance that any salmonella has been grown during that time. Please note that I did say 140+ in my response so anywhere from 145-155 is still fine in my book. If you want to take it to 165, then by all means. But I don't think you would get faulted by any inspector on something like that.

quote:

Originally posted by Jets Fan:
Thanks Ribdog,

Do you bring your butts back to room temp before the oven?

dc

It is not necessary to bring it to room temp first before reheating. In fact, I would rather go straight from the fridge to the oven for the reheating process. If you let it sit out first to warm up, then reheating to 165, as BBQJEDI pointed out, becomes more of a necessity in order to handle the food safely.

Thanks!

All good info so no one seem to think any changes in texture and moistness of pork if pullled on day 1 or 2.


dc

Well,it will always be slightly better,a couple hrs resting ,off the pit,but not enough to worry about.