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Smoking a butt today. Serve next week
Posted on 8/24/19 at 1:42 pm
Posted on 8/24/19 at 1:42 pm
Got a pork butt smoking right now. Need to serve it Thursday for work lunch. Best to freeze whole or go ahead and pull first.
Best way to reheat. Won’t have access to an oven at work, just crock pot to use.
Best way to reheat. Won’t have access to an oven at work, just crock pot to use.
5
Posted on 8/24/19 at 1:43 pm to hugo
Pull it today and freeze it. I do it all the time.
Posted on 8/24/19 at 2:01 pm to unclejhim
quote:
Pull it today and freeze it. I do it all the time.
same
Posted on 8/24/19 at 3:03 pm to hugo
Pull it today. If you have a Foodsaver, or similar vacuum sealer, you can reheat in the bags in hot water. The pork comes out great with that method. Heck, it works great for crawfish also.
Posted on 8/24/19 at 3:20 pm to hugo
Pull it, let it cool, bag it (vac seal if ya have one), freeze it. Day before or morning of defrost it in some warm water in the sink.
Then throw it in the oven in a big pan covered with with some tin foil to warm it up.
If you add a vinegar sauce to it, dont add it until the day of.
Then throw it in the oven in a big pan covered with with some tin foil to warm it up.
If you add a vinegar sauce to it, dont add it until the day of.
This post was edited on 8/24/19 at 3:21 pm
Posted on 8/24/19 at 4:08 pm to unclejhim
quote:
Pull it today and freeze it. I do it all the time.
I agree. Pull it while fresh and still warm and it will be much easier to work with. AND you can get some of that internal fat content and discard it easier when warm.
Posted on 8/24/19 at 5:43 pm to hugo
Reheating in water works well.
We put some leftover ribs in a Foodsaver bag and froze. Thawed later and heated in bag in pot of simmering water. Came out great. My wife said they were better than when hot off the smoker.
We put some leftover ribs in a Foodsaver bag and froze. Thawed later and heated in bag in pot of simmering water. Came out great. My wife said they were better than when hot off the smoker.
Posted on 8/24/19 at 6:01 pm to unclejhim
Crap, wish I’d have seen this thread earlier. I did the exact same thing today to eat on vacation next weekend but vacuum sealed and froze whole and planned to use my sous vide to reheat then pull. Was unsure if I should have pulled then or now. Oh well.
Posted on 8/24/19 at 10:28 pm to hugo
Been smoking a brisket since noon. Ten hours now at 250 degrees avg.
It's only just hit 165. Waiting until it hits 170, then I'll pull it and wrap in butcher paper and put it back in to finish. Expecting my temp alarm to wake me about 3:30 or 4:00 am. I'll pull it then, and wrap it in some towels and put it into a cooler and go back to bed. Should be good for the next four hours or so. I plan to separate the flat and the point, seal them with seal a meal bags and reheat later for our dinner, just like everyone is telling you.
*now 5:00am and the damn thing is still only hitting 189. It's close, but damn, it's at 17 hours already.
It's only just hit 165. Waiting until it hits 170, then I'll pull it and wrap in butcher paper and put it back in to finish. Expecting my temp alarm to wake me about 3:30 or 4:00 am. I'll pull it then, and wrap it in some towels and put it into a cooler and go back to bed. Should be good for the next four hours or so. I plan to separate the flat and the point, seal them with seal a meal bags and reheat later for our dinner, just like everyone is telling you.
*now 5:00am and the damn thing is still only hitting 189. It's close, but damn, it's at 17 hours already.
This post was edited on 8/25/19 at 5:06 am
Posted on 8/25/19 at 1:24 pm to HubbaBubba
Post some pictures!
Posted on 8/25/19 at 1:41 pm to Jabstep
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