Smoking pork shoulders ahead of time question

[jpayer]

Hi all, I'm going to be smoking 3 shoulders tonight for my sons second birthday tomorrow. Unfortunately I can't use my homemade smokehouse because I don't trust it quite yet and I haven't invested in a good thermometer for it yet so I'm sticking with the 26.75 webber. My question is what's the best way to reheat them while making them easy to pull. Also, how long does it usually take to reheat to temp in the oven? What temp in the oven? Keep foiled?

~Jason

 

[seenred]

Hi Jason.

When I smoke pork butt for pulled pork to be served later, I always go ahead and pull it when it comes off the smoker (after a proper rest, of course).  It's easier to pull then than later, and reheats much better pulled than whole.  Save all the drippings to pour over the meat after you pull it, then store overnight.  There's more than 1 good way to reheat pp...you can do it covered in an oven @ around 300*, heats up nicely in an hour or less; or you can put it in a crock pot...takes a little longer, but either of these work great and the pork comes out like you just took it off the smoker.

Good luck, and let us know how it turns out!

Red

 

[millerk0486]

I always pull mine first, then vaccum pack and freeze it if the event is more than 2 days away. I haven't kept the drippings before, but I will have to give it a try. I usually reheat mine in a crockpot. To keep it moist, I will add just a little water to the crockpot (less water if using sauce too). I have found it easier to pull the day I smoked it rather than pulling it reheated or cold.

 

[themule69]

Red and Miller have you covered. Remember to post pics and give us a good Qview.

Happy smoken.

David

 

[bama bbq]

There's a local joint here that you can buy lb bags of pulled pork.  They instruct you to place the bag in boiling water.  It heats up nice that way - kinda like Sous Vide.  I imagine you can vacuum pack and do the same thing in boilable bags.

 

[oldschoolbbq]

Jpayer , hello. IMHO , boiling is quicker and less mess than other methods. I do , do the Crock and the Oven thingy , however the convience of the Freezer Bags are a big help .

Millerk , try this :http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork

Lots better than water and you can still sauve it if you want... not trying to burst a bubble , but... water won't up the flavor like this sauce. Just sayin'...

Have fun and as always . . .

 

[jpayer]

We had a big storm come through and it was a struggle to move the smoker into drier terrain. Lost temp but its back on track now. I appreciate all the great tips. I don't have a vacuum sealer so I think I'm gonna take Red's advice and pull it then cover and reheat in the oven. Here are some qview

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• jpayer
• Jun 21, 2013

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• jpayer
• Jun 21, 2013

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• jpayer
• Jun 21, 2013

I'll post more qview throughout the rest of the smoke

Thanks again everyone!

~Jason

 

[maple sticks]

I use chicken oven bags. They are big enough for a large shoulder and I tie a knot to seal the bag. I use a microwave to reheat or freeze for later use.

 

[millerk0486]

Oldschoolbbq, Thanks for the suggestion. I am always up for trying new things. I will definitely give that a try some time!

 

[seenred]

Looks good so far, Jason!  Updates?  How'd they turn out?

Red

 

[jpayer]

Took the shoulders off around midnight and let rest for an hour and a half. The wife and I pulled all three and it looked and tasted fantastic. Here they are before we pulled them.

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• jpayer
• Jun 22, 2013

This morning I trimmed up some spareribs into St. Louis style, rubbed em and threw them on

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• jpayer
• Jun 22, 2013

Going to use the 3-2-1 method on these. I got the ribs on one side and the tips on the other.

~Jason

 

[jpayer]

Boy, the family's sure gonna love this birthday party meal. Sure beats burgers and dogs. Haha