Can I Rest A Pork Butt Overnight In My Oven? | How to Smoke A Pork Butt For Pulled Pork
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- เผยแพร่เมื่อ 25 ก.ย. 2023
- This past weekend, I tried something I’ve never done before: holding a smoked pork butt in my oven for a long rest: 12 hours. I have a standard conventional oven, and like most, the lowest it goes is 170° F.
Follow along and see how this came out!
The verdict: excellent pulled pork. Maybe a little softer than a traditional rest of 2-4 hours, but not over cooked or noticeable in the moisture or flavor department. If you’re in a pinch and not serving your food for a long time, or simply want to get some sleep after a long cook, give it a shot!
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Yes, thank you so much for the great tips! This just dawned on me tonight, to do a long oven hold because I really want to go to bed lol. Going to try this. Glad I found your channel, thanks for making these videos 👍
Glad I can be of help! Give it a try, you won’t be disappointed!
Glad I found your informative video. Cooked my first pork butt in my Kamado Joe Classic III. Tried resting at 170° in the oven for 10 hours to serve at lunch. Turned out great. Family enjoyed it. Thanks for the guidance.
Very happy to hear it! Thank you for the feedback 👍🏼
I have a whole pork shoulder going and it's cooking much faster than I planned (all meat is different). So I looked up resting videos and I came across yours. Thanks for this valuable info. Now I can proceed with confidence! Cool rig!
Awesome! Glad the video was helpful!
Great video! I smoked a 12.5 lb pork butt yesterday and that takes a while running 250-275 for the first half of the cook. Bumped it up to 300 for the second half, pulled and wrapped at 175, and in the over for 12 hours at 170. I got the same results you did. Clean bone slid out effortlessly. Meat was juicy and flavorful. It works out well you can cook all day Saturday (get that meat out of the fridge early and let it come to room temp!), rest all night, and enjoy some freshly smoked, piping hot, super juicy pulled pork with friends for lunch on Sunday and it kind of looks like you never lifted a finger. If I'm just making for the family I like to vacuum seal half of it in one pound bags. Drop it in a sous vide bath to reheat. It really doesn't get any easier/tastier. I'd love to see what your favorite vinegar sauce is.
Hell yeah man! Thanks for watching. I still have yet to try reheating any of my BBQ in a sous vide bath. May have to try it soon! Doing a couple butts this weekend I just may freeze and reheat to see how it comes out
I’ve read about people smoking for three or four hours then finishing via sous vide. Using it to reheat makes total sense though.
Dam!! The marbling on that shoulder was amazing! I’ve never scored mine before but definitely going to try that on my next one. Awesome vid. Great cook 👌
Right? Marbling was nuts. Scoring really helps with a nice bark and I just love the look.
That Patriot Freedom pit looks awesome. You obviously take good care of it and the pork looks amazing! Respect.
Thank you my friend! 👊🏼
Legend, thank you for your informative video, im looking to do this as im cooking brisket and pork butt at the same time
Thank you for watching! How did it work out?!
Very informative... I wondered that myself... on a pork butt I usually go with an oven rest of 5-6 hours @ 170.... I really like the result of the scoring on the fat cap... I can really see some benefits. For your Chud hack with the hot sauce and apple cider vinegar I've also added some of the separated juices from the bottom of the aluminum wrap... Great video!! very nice Pit!! Looking forward to see what you come up with next!!
I really appreciate it! Thanks for taking the time to watch
Some ovens you can trick to 150 by making a manual adjustment by -20 degrees so 170 is actually 150. Though still good to know without that hack the 170 won't ruin things!
This recalibration worked for me, too. I Googled ny electric oven, and the recalibration was really easy...as long as you remember to correct it after you're done.
I gotta look into that! Wish I knew this a few days ago. Finally pulled the trigger on my own warmer 😂
I totally get feeling stupid while filming. You did a good job though. I also just started making TH-cam videos and I'm trying to get use to videoing myself. The best of luck to you, You have a new sub from me :)
Back at you bro! Thank you and looking forward to following along 💪🏼
Yes to the vinegar drizzle! After I drizzle and mix it up, I also add in some more of my rub and mix it up again.
I like it!
I placed a brisket in the oven at 170 degrees inside a pan. Although the oven was set to 170, the temp was 159 when I used my infrared thermometer to check the temp outside of the foil in the pan. I don't know if it was because the air had to go up and around the pan, but that brisket came out the best I ever made.
Interesting! I’m scared to try it with a brisket to be honest 😂. Glad yours came out great!
Hi -- can you tell me more about what you described as the "Chud Hack" near end of video, made with apple cider vinegar and hot sauce? What sort of ratio did you you of those ingredients? What brands of each? Any other ingredients? I definitely think that adding that to the pulled pork would help keep it most and flavorful, though I have not tried this yet.
Nice Pit
Thank you!! Going with Patriot Pits was the best decision. Couldnt be happier
Nice job meat looks great. I’ve got a Traeger pellet smoker. Takes me around 14 hours at 225° to get the meat to hit 200°. Is that normal for it to take that long to smoke a pork butt? I’m new to the smoker world.
Yup that’s normal! Mine always took the same on my rec Teq. Could always crank the temp up to 275 once you get the bark you want to speed it up a little, but totally normal
Very useful buddy, ive been wondering if that would work, my oven only goes to 170 also. Have you ever tried resting brisket overnight at that temp? I think it would be fine too. Thanks for the video good job!
Thank you! I have not tried a brisket in the oven for a rest but I’ve eaten other people’s. It definitely gets a bit overdone. Still tastes good but brisket tends to pass the point of that perfect doneness and starts to fall apart. Still tasted good though 😂. I figured I’d experiment with the pork because it’s way more forgiving than brisket
Awesome! Thanks you just saved me a brisket! Thanks buddy! Have a great weekend and I love your smoker ! I just got an Oklahoma joe longhorn I've been loving it!
You as well! Hope you can get out and smoke something. My brother in law has that same OJ smoker, he loves it too!
@@Merricks_Meat I rest briskets at 140 for 12-16hrs depending on when I need to serve and they never fall apart. I do tend to pull them around 198-200 internal if they feel good. When I probe and feel like it needs 30 more minutes to be the perfect tenderness, I pull them. Just slightly early.
Unwrapped entire cook, 275 degrees, fat side up. Rest on the counter down to ~160 then wrap in foil for the rest. Love that pit. Did it come on the trailer? What size, make and model is it?
@@allieandbothank you!! It’s a patriot pit 120. It came on the trailer. This was the first one ever built. Total beast- 3/8 inch all around, insulated fire box. Just filmed a cook in a snowstorm that I’ll edit/post soon. Held true even in the cold and snow!
This been my method for years. It's always turned out perfect and you wake up to a killer smell. I'm lucky I guess my oven will hold as low as 120.
120F is very dangerous to hold for any length of time. That is solidly in the danger zone which extends from 40F to 140F. You want to hold at 160-170F as shown in the video. If you choose to hold below 140F you are knowingly putting yourself, your family, and guests at risk of foodborne illness. You have been warned.
That’s awesome! What kind of oven do you have?
Good video for sure, nice job, maybe tell people why you spritz and what it’s doing to benefit you, and why you have a water pan too, cut up the good videos.🇺🇸
Thank you for the tips!! 💪🏼
I do this every time. 14 hours in oven at 170 no problem
Wish I knew this years ago 😂
I've been told to pray only the meat and not the fat. Your thoughts. Thanks.
I don’t think you can go wrong. I personally think scoring the fat cap helps render the fat better. Scoring the fat or the meat helps provide more surface area for smoke and seasoning. Are you cooking fat cap up or down??
Hold it in a pellet smoke at 150-160°
I’ve never seen a pellet smoker go below 200. Do you know of one that does?
@@Merricks_Meat mine goes to 150°
@@Merricks_Meat you were right. I thought mine started at 150°. Nope..190°
My zgrill goes down to 160
@@georgej.6485 that’s awesome! I’m jealous
Why are you spritzing?
To add a little bit of moisture during the wrap
@@Merricks_Meat got it but what about when it’s in the smoker?
@@Unclejoesinthehousesome people think it helps with bark. I’m not sure about that…I do it so the fat cap doesn’t dry out too much from all of the airflow
@@Merricks_Meat thanks man
That marbling is unlike any ive ever seen
That’s what I was sayin! Picked the right one
Do u got a video on starting and maintaining a fire. I got the Oklahoma joes highland?
Not yet- if that’s something that you think would interest people, id love to do one. I’m dropping my next video today or tomorrow which is smoking in a snowstorm- I cover how I get my fire going and shows some of my fire maintenance! Im sure you’ll find it useful!
@@Merricks_Meat I’m looking forward to seeing that