Reheating Pulled Pork

tjwheels

Fire Starter

Original poster

Jan 19, 2015

49

14

Grand Ledge MI

• Jun 5, 2015

• #1

I have searched the site and read many ideals on reheating large quantities of pulled pork. The idea I like best is using the smoker itself by adding a little apple juice and covering the pans. I will be reheating about 50 pounds in half size serving pans and want them over the safety zone of 165 degrees. My question is how long do you think it will take that much pork to go from 37 to 165 degrees? I need to have it ready at noon and have no idea if it will take one hour or five hours. I'm thinking a setting of 225 degrees in my MES 40. Thanks in advance.

 

drewed

Meat Mopper

Apr 10, 2015

238

30

Waukesha, WI

• Jun 5, 2015

• #2

That low of a temp?  It will take hours to heat back up.  You would do better reheat in an oven at say 350, until the temp is up ( stirring the meat along the way ) and then using the smoker as a warming box, but keep a temp prob in the meat so you don't re-cook it.

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Jun 5, 2015

• #3

Drewed said:

 
That low of a temp?  It will take hours to heat back up.  You would do better reheat in an oven at say 350, until the temp is up ( stirring the meat along the way ) and then using the smoker as a warming box, but keep a temp prob in the meat so you don't re-cook it.

Click to expand...

Yep @Drewed  is right. Heat it in the oven and have a finishing sauce on hand since it will dry out some. If the pans are full then it will probably take over an hour to heat up. 

 

tjwheels

Fire Starter

Original poster

Thread starter

Jan 19, 2015

49

14

Grand Ledge MI

• Jun 5, 2015

• #4

bmaddox said:

 
Yep @Drewed  is right. Heat it in the oven and have a finishing sauce on hand since it will dry out some. If the pans are full then it will probably take over an hour to heat up. 

Click to expand...

Thanks for the input Drewed & bmaddox, it helps some. My real problem is oven space, I'm cooking baked beans and Mac & Cheese in the oven. I guess I'll start the pork in the oven early and hope it gets close to serving temp by the time I need to put the other items in. Then transfer to smoker to keep warm. 

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Jun 5, 2015

• #5

tjwheels said:

 
Thanks for the input Drewed & bmaddox, it helps some. My real problem is oven space, I'm cooking baked beans and Mac & Cheese in the oven. I guess I'll start the pork in the oven early and hope it gets close to serving temp by the time I need to put the other items in. Then transfer to smoker to keep warm. 

Click to expand...

Are you smoking it all at once? If so, have you though about cooking it the night before and keeping it warm in coolers? You could easily hold that much meat in a cooler for 6 hours and it will still be hot. 

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• Jun 5, 2015

• #6

If pressed for oven space and you have a large 16 or 20 quart pot you can warm on the stove top in about an hour. That much would need about a quart of apple cider added and needs to be stirred to keep from burning.