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Reheating Smoked Pork Loin Slices
I have slices of smoked pork loin I cooked yesterday. For reheating, is it recommended to put in a pan with enough apple juice to cover the bottom of the pan, cover and heat at 325 until 160 IT? I'm doing this tonight, so any help is much appreciated! Thanks! -
Pork Loin Roast Bone-in
Here is a pic of the meat. Bone is on the bottom. I'm thinking 225 up to 145-150 IT. I plan on wrapping in bacon. Going to assume possibly 3 hours to get to temp and if it gets to IT prior I will wrap in foil. Sound good? -
Pork Loin Roast Bone-in
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Pork Loin Roast Bone-in
I was planning on cooking to temp just wanted to make sure I have an ETA so I can have done in time. I know it can vary but I'll use 15 mins per pound as an estimated finish with IT being the determining factor. I may wrap in bacon as well. -
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Pork Loin Roast Bone-in
My wife went to our meat market and ended up getting a Pork Loin Roast with Bone-in. I would assume I would smoke just as I would a a regular pork loin up to 145-150 for IT. Any particular good methods of cooking (i.e. foiled, unfoiled, etc) also what temp? It's 4.7lbs so about how long as a... -
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Reheating Pulled Pork
Yeah I was afraid 1/2 C to only 1C wasn't going to be enough to keep it moist. It's definite subjective as I had a lot of pulled pork and noticed the smaller amount didn't go as far so that's why I adjusted :) Also cooking at the low temp helped not make it soup as it wasn't boiling. -
Reheating Pulled Pork
It turned out great! I ended up using about 2 cups of apple juice due to the amount of pulled pork I had. I put it in at 4:15 at 205 and when we got home and pulled it out at 6:30 it was perfectly reheated and moist! Thanks to all for the advice! -
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Reheating Pulled Pork
No one will be here to stir, so hopefully that's okay! -
Reheating Pulled Pork
I'm going to be reheating pulled pork that I cooked yesterday for a family gathering later this evening. My plan is to place the shredded pork into a pan and put some apple juice in the bottom of the pan, thinking maybe filling 1/4 of the way or less and then covering foil and placing in the... -
Pork Shoulder
I'm leaning towards the oven idea. Should all of the meat be submerged in the pan by the broth? Or should I only fill it up to a certain point? Thanks for all of your help Al! -
Pork Shoulder
Thanks Al. So should I probably use 32 oz of chicken broth, I assume. Then should I heat on low for 3-4 hours? -
Pork Shoulder
I don't think there will be many juices since I cook directly on the grate in the smoker. I usually don't catch the juices while cooking with a pan. Any suggestions on broth or something else I should use? -
Pork Shoulder
I am smoking a 7.5 pound pork shoulder today and will be serving tomorrow evening. I am cooking today, because I will not have time to do so tomorrow before the family gathering. What's the best way to reheat it with a Crockpot? We will not be at the house right before dinner, so I'll have to... -
Smoking a chicken
I will be smoking a whole chicken tomorrow, probably 5-6 pounder. I plan on spatchcocking to help with the cooking evenly and getting smoke throughout the bird. Below are the questions I have that I hope someone can shed some light on: What smoking temperature do you recommend for this... -
Pork Loin Half Cut Boneless
I'm smoking a pork loin half cut boneless later today and am looking to do at 225 until at an internal temp of 155. Pulling off around at 150 to let it cruise up to 155. I have a few questions. First, with pork shoulder I've always removed the fat cap and I would assume with this particular... -
Whole Chicken
I am going to cook a whole chicken in my electric smoker today. I'm thinking 5-6 pounder and have contemplated spatchcocking the bird. I always cook by temperature but wanted to get a rough idea of how long to cook so I know when to throw the bird in the smoker. I want crispy skin so I assume...
