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Reheating pork butts-update
Posted on 5/27/16 at 11:27 am
Posted on 5/27/16 at 11:27 am
I'm having a get together at my place next Saturday but I need to smoke my pork butts on Thursday. I'm not taking the chance of cooking them Saturday-it's the old "they're ready when they're ready" thing and I want to be able to socialize instead of worrying about the meat. And I'm not getting up at 5am to start them because it's going to be a long day.
I'll cook 2 butts around 5-7 pounds each on Thursday.
Questions:
Would you pull the pork the same day you cook it or leave them whole?
What is the best way to reheat the pork on Saturday without it drying out?
Any special sauces/liquids you like to reheat the pork?
Thanks in advance..
I'll cook 2 butts around 5-7 pounds each on Thursday.
Questions:
Would you pull the pork the same day you cook it or leave them whole?
What is the best way to reheat the pork on Saturday without it drying out?
Any special sauces/liquids you like to reheat the pork?
Thanks in advance..
This post was edited on 6/8/16 at 1:55 pm
6
Posted on 5/27/16 at 11:32 am to bleeng
I would leave whole.
I would put in a covered foil pan with some liquid and slowly warm up in the oven, or use a crock pot. Pull it when it gets warm all the way thru, and add the meat back to the pan.
I like to make a thin sauce that you can use in a squirt bottle using apple cider vinegar, sweet baby rays and hot sauce.
I would also wake up at 5 or whatever time I needed to and do the pork that day. While I think you'll be fine doing what you're wanting to do, no way will re-heated be as good as same day, imho.
I would put in a covered foil pan with some liquid and slowly warm up in the oven, or use a crock pot. Pull it when it gets warm all the way thru, and add the meat back to the pan.
I like to make a thin sauce that you can use in a squirt bottle using apple cider vinegar, sweet baby rays and hot sauce.
I would also wake up at 5 or whatever time I needed to and do the pork that day. While I think you'll be fine doing what you're wanting to do, no way will re-heated be as good as same day, imho.
This post was edited on 5/27/16 at 11:35 am
Posted on 5/27/16 at 11:35 am to bleeng
I did this a while back.
Go ahead and wrap the butts when they hit the stall ~140 degrees. Since you are storing for later you will lose the crust slightly anyway.
Keep them wrapped in the fridge till Sat.
Bring them out early, so they aren't still fridge temp.
Light the grill, leaving yourself a direct and indirect side.
Place butts on the indirect side, still in the foil, till they come up to temp.
Then unwrap, throw them on the hot side of the grill on each side to get a little crust back.
Pull and serve.
Go ahead and wrap the butts when they hit the stall ~140 degrees. Since you are storing for later you will lose the crust slightly anyway.
Keep them wrapped in the fridge till Sat.
Bring them out early, so they aren't still fridge temp.
Light the grill, leaving yourself a direct and indirect side.
Place butts on the indirect side, still in the foil, till they come up to temp.
Then unwrap, throw them on the hot side of the grill on each side to get a little crust back.
Pull and serve.
Posted on 5/27/16 at 2:44 pm to bleeng
If I wasn't going to serve it fresh, I would just cook them in the crock pot on Saturday.
Posted on 5/27/16 at 4:56 pm to bleeng
you can also pull them cold and then steam them warm in the oven
similar to a steam table at a restaurant
similar to a steam table at a restaurant
Posted on 5/27/16 at 9:24 pm to bleeng
Small butts. I've got two butts on now for an overnight cook. They total 20 lbs., and that was average among the selection at SAMs.
Posted on 5/27/16 at 10:36 pm to bleeng
Personally, I would smoke them, rest then pull, finishing dust and sauce then vacuum seal and put them in the ice box. Day of I would just drop the bag(s) into boiling water on the stove to reheat.
Posted on 5/27/16 at 11:29 pm to GeauxTigers0107
quote:
Personally, I would smoke them, rest then pull, finishing dust and sauce then vacuum seal and put them in the ice box. Day of I would just drop the bag(s) into boiling water on the stove to reheat.
This is exactly what I do and it turns out fine every time. It's another fantastic use for a food saver and a sous vide set up. Another thing that might be overlooked is that you can seal up smaller portions for just a sandwich or two, take them out of your freezer and put them into the water bath until hot, and you have a slow cooked, smoked, pulled pork sandwich any time you please.
Posted on 5/28/16 at 8:30 am to cgrand
quote:
you can also pull them cold and then steam them warm in the oven
similar to a steam table at a restaurant
Thinking about doing this way as I don't want to fire up the Primo day of the party. That's what I was trying to get away from by cooking on Thursday.
I've read online people use the resting drippings to moisten the meat. Also read people use Coca-cola, orange juice and other liquids. Anyone have any feedback on that?
Some great suggestions in here. I'll report back next week.
Posted on 6/8/16 at 1:53 pm to bleeng
I cooked two 6 pounders on Thursday. Pulled them after resting them for 2 hours.
Covered with tin foil and left in the ice box until Saturday.
Split the meat in 1/2 so I could heat them separately.
I used 1/2 chicken stock and 1/2 apple juice to moisten them.
I didn't have much juice left after resting them.
Put them in the oven at 250F, covered and reheated. Ended up moist and tasteful.
Came out excellent and I didn't have to restart the grill again.
Thanks for all the suggestions.
We also went through these too. Fun times.
Covered with tin foil and left in the ice box until Saturday.
Split the meat in 1/2 so I could heat them separately.
I used 1/2 chicken stock and 1/2 apple juice to moisten them.
I didn't have much juice left after resting them.
Put them in the oven at 250F, covered and reheated. Ended up moist and tasteful.
Came out excellent and I didn't have to restart the grill again.
Thanks for all the suggestions.
We also went through these too. Fun times.
This post was edited on 6/8/16 at 1:55 pm
Posted on 6/8/16 at 3:21 pm to GeauxTigers0107
quote:
Personally, I would smoke them, rest then pull, finishing dust and sauce then vacuum seal and put them in the ice box. Day of I would just drop the bag(s) into boiling water on the stove to reheat.
This but "chunk" the meat instead of pulling it. Heat the vacuum seal in boiling water and when fully heated, pull the meat and mix with hot (temp) bbq sauce. The more you pull the meat, the mealier it gets.
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