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Question regarding reheating pork butt....

post #1 of 6
Thread Starter 

I smoked my first pork butt (shoulder) on a BGE yesterday. I think I took it off too early at about 185 degrees. Flavor is great and it pulls apart well, but it seems like there is a lot of fat.


1) If I had left in on longer, maybe to 195 or 200 degrees, would more of the fat have burned away?


2) Is it possible to reheat it in the oven to 195 or 200 to burn off more of the fat without ruining it?



post #2 of 6

1) yes, longer spent on the heat the more fat will render. However, better to trim your meat before you start.

2) eh, if it's already cooked, any length of time spent in the oven is only going to dry it out. Just pick out the excess fat.

post #3 of 6
Thread Starter 

Thanks. I heard somewhere that if you include a pan of water in the oven when reheating it will help with the drying out. Ever heard of that?

post #4 of 6

Yes, because like baking bread you're creating a higher humidity environment which retards drying out. I'm assuming it's already shredded which is what makes it a dicey proposition to do to meat in an oven.

Honestly, the best way of doing this is to put it into a sealable boiler bag (kinda like a zip-loc) and heat in water or steam. No where for the moisture to go, so it doesn't dry out, and the fat renders due to the heat. Heck, if you have one of those pasta pots with a steam insert, that may even work better,

post #5 of 6
Thread Starter 

I smoked two. One was pulled and eaten biggrin.gif. The other has not been pulled. Just wrapped up and placed in the fridge.

post #6 of 6

I pull off the excess fat and reheat, covered in the oven with some of the cooking liquid in it.  Works like a charm, but you lose bark.  The homebosswife.gif   actually likes it better that way; "it's softer".


Good luck.

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