smoked shoulder re-heat

Discussion in 'General Discussion' started by scutlebut, Nov 19, 2013.

  1. Good morning everyone,  I have a question about re-heating a shoulder im aboot to smoke,  This coming Fri. I will be smoking two 7 lb. shoulders and don't plan on eating them until the Raiders vs Titans game on Sun tailgate party.  Has anyone done this and have any tips for me on how to bring them back up to temp on a grill.  I was going to split them up into smaller foil packs and thrown them on the grill but surely don't want to dry it up.  Any suggestions at all are greatly appreciated.  Thanks.
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Well, I would smoke those to pulling temps, 205 IT or thereabouts, shred the meat, put the collected juices back in from your pan sitting below the shoulders and just keep cold till game day. Then, reheat low & slow with some finishing sauce or your home made que sauce in a heavy bottomed sauce pan on whatever you got for heat production. Plug a crock-pot into your dashboard??...would be perfect.....Willie
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I do it pretty much the same as Willie.  Before reheating I usually splash a little liquid (apple juice is good) over the pulled pork, then cover airtight with foil and reheat low and slow in the oven.  Comes out moist and tasty every time! 

    Red
     
  4. Thanks for the ideas guys, never even dawned on me about plugging in a crock pot to the lighter.

    Fred.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    In pull mine into a chafing dish or casserole pan, add my finishing sauce foil and put in the fridge. I reheat it in the oven or on the grill, 200* oven temp until it's warm. Crockpot works too, I usually have more than the crock can handle.
     
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    Me either...boy , I learn a new trick here every day. That chef willie's got smart brains ! :grilling_smilie:
     

Share This Page