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Need advice for smoke and reheat after 3 days...PP

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spoolinaz

spoolinaz

Meat Mopper
Original poster
Apr 23, 2012
173
16
Hanover, PA
I have about 70 lbs of butt in the smoker for a work party next Wednesday. Thanks to hurricane Sandy, I am doing my smoke this weekend, and plan to reheat day of. My question is should I vac seal and freeze for 2 days, or just store in fridge? Hate to spend the money to vac seal for 2 days. Was thinking about packing them pulled in foil pans wrapped with plastic and foil and sit in fridge until Wednesday am when they'll go into the oven for reheat. Opinions anyone?
 
No need to freeze. Pack in a way that you can have cooled below 40 degrees in less than 4 hrs. When you reheat get it to 165 in less than 2hrs.


I pack mine in 1 gallon ziplock bags ( about 3# per bag), flatten out and place in the fridge to cool. I have even made an ice bath in a cooler and chilled it that way.

I reheat mine in the oven covered with plastic wrap then foil ( no the plastic wont melt if covered with the foil and the oven is not above 375). I set the oven for 300. Depending on how much is in the pan will determine how long. A 2" hotel/aluminum pan will take about 1- 1 1/2 hours. Toss with some warm finishing sauce and serve....
 
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Thanks for the reply JarJar! Figured that would be the answer, but I do appreciate the temp guidlines. The pork turned out awesome, and expect the same when Wednesday rolls around!
 
Last edited:
Darn I missed this one and that Jarjar beat me to the punch! Oh well, you are covered and should have no issues...JJ
 
Last edited:
The PP for the party was a tremendous hit! I personally thought it was a little dry after it had been sitting uncovered for a bit, but there were no other complaints. Did a reheat of the last 10 lbs leftover today, and it was gone in an hour! I am so glad that I learned to keep the foiling juice for serving, it adds so much back into the finished product.

Summary of the cook: Started with 70# fresh shoulders, ended with @40# finished pork 21 hours later at 195*. Pulled and fridge for 2 days. Reheated 3 pans in oven @ 300*, took about 2.5 hours to get 165*. Cooler for 1.5 hours and serve. about 80 people went through 30 lbs the day of.

Thanks so much to JarJar and JJ for the help. Without the knowledge here, I would have never attempted this. This cook has me thinking about a bigger smoker. My XL was just about a full as I'd ever want to see it!

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