Hi..
Can I smoke a pork butt for a couple of hours take it off and finish smoking it completely later?
pork butt smoking
Moderator: TBBQF Deputies
-
- Pilgrim
- Posts: 1
- Joined: Thu Dec 27, 2018 3:15 pm
- Contact:
- OldUsedParts
- Deputy
- Posts: 21613
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: pork butt smoking
I don't see why not unless your refrigerator time is too long then you might have to freeze and thaw before the second final smoke.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- fishwater_98
- Pilgrim
- Posts: 41
- Joined: Tue Dec 04, 2018 12:18 pm
- Location: Leander, Texas
- Contact:
Re: pork butt smoking
Yes you can, i have had to do it on occasion in the past when working at a country club. cook have now then half at another point. But OUP is correct, if its gonna sit in the fridge for too long then it will need to get frozen before second and final cook.
instagram: me_llamo_blane
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: pork butt smoking
Assuming "later" means within 24 hours, yes. If not, I recommend freezing.
(Insert witty signature here)
- TwoGuysBBQ
- Outlaw
- Posts: 1308
- Joined: Fri Mar 30, 2012 9:01 am
- Location: San Antonio, TX
- Contact:
Re: pork butt smoking
I personally wouldn’t, can’t tell you why I wouldn’t. Just wouldn’t
- spacetrucker
- Chuck Wagon
- Posts: 3466
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: pork butt smoking
welcome to the forum...
I would not due to spending too much time in "danger zone" for bacteria growth.
I would not due to spending too much time in "danger zone" for bacteria growth.
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
-
- Pilgrim
- Posts: 7
- Joined: Sun Dec 23, 2018 5:12 pm
- Contact:
Re: pork butt smoking
Right. There's danger zones for raw and cooked food. I wouldn't cross those lines, then go back and forth. Just do it once and do it right. You can always cook it all the way, cool it, then just reheat it.
Sent from my Pixel XL using Tapatalk
Sent from my Pixel XL using Tapatalk
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: pork butt smoking
White94RX wrote:Right. There's danger zones for raw and cooked food. I wouldn't cross those lines, then go back and forth. Just do it once and do it right. You can always cook it all the way, cool it, then just reheat it.
Sent from my Pixel XL using Tapatalk
Food can be "par cooked" with no problem. We do it all the time in the restaurant biz. As long as it is refrigerated as soon as possible, it's fine, and as long as it's finished within reasonable time. The biggest worry here is the outer cooked parts getting dried out. Nothing different here in this scenario than storing leftovers, cooked or raw.
(Insert witty signature here)
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 77 guests