Reheating Pulled Pork

Discussion in 'Pork' started by smokin for life, Apr 28, 2007.

  1. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Well it's almost 8:30 and it's only at 173* I guess this'll be tomorrow's dinner. How would you reheat pulled pork? Hopefully it'll be done soon. It sat around 150* for over 4 hours. Mixed up the finishing sauce and just waiting to see how it turns out.
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    You have several options for re-heating pulled pork. I have done small quantities in a sauce pan with a little water added. I have done large quantities in a baking pan covered in foil and heated in the oven at 300 degrees. Others have used a crock pot. Tomorrow I'm going to try the crock pot method.

    Let us know what you do and how you make out with it.

    Hope this helps.

    Take care, have fun, and do good!


  3. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Ok Meowey I think I'm going to use the oven method. It looks soooooooo good right now, but I want to wait untill it hits the 205* Just 24* more to go. I'm going to ask my brother to donate one of his cameras to me so I can post some pictures. That's the least he can do, he gets to eat what I smoke. He's really good for the morale.
  4. Cover and nuke it.
    Folks if you plan for that plateau, you'll make dinner everytime.
    I can only speak from the standpoint of a stick burner so humor me.
    Get up early to start your fire. I don't care, 4 a.m. if need be. If you get the fire going too early, big deal. Plan for it and have extra wood on hand. Take that butt or brisket out when you go to start the fire. If it hits the grates at room temp, it'll hit the plateau faster. Trust me. Once it gets through that range, it's like a speeding freight train to 190º or 205º. If the smoker just won't hold the temp or it gets late, throw it in a pre-heated oven @ 250º. Yeah, it's cheating, but if you foiled it doesn't matter anyway, because all you are doing in the smoker is cooking, just like the oven. That smoke ain't gonna penetrate foil.
  5. deejaydebi

    deejaydebi Smoking Guru

    I put it in a plastic zip lock bag open just a little corner so it doesn't explode and nuke it! Throw a little finishing sauce on it and eat it all up! [​IMG]
  6. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I vacuum seal mine, then poke a hole in it and heat it in a pot of boiling water. Tastes like it just came off the smoker[​IMG]
  7. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Speeding fast train? Shoot mines going like slow coal train. It's still just creaping along, now it's a whomping 186*. Don't get me wrong if I wasn't told about this plateau, it would be different. At least this way I can say "you think you had to wait, my shoulder frooze for 5 hours" Hey it just jumped up to 187*. But I bet it's going to taste good.
  8. deejaydebi

    deejaydebi Smoking Guru

    S4L -

    The longer it take the better it tastes! Yummmmmmmmm
  9. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Debi is absolutely correct. Don't rush things. Any reheat method will be delicious.
  10. deejaydebi

    deejaydebi Smoking Guru

    Mike -

    It's kind of like staring through the candy store window when your a kid.
    You look and drool and drool and look then you finally get it and your in heaven! [​IMG]

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