I’ve read a bunch of different methods of reheating pulled pork. But I have a little bit of a different situation that is coming up next week. In advance I thank you for your tips and advice. I know some of the below is not the traditional approach. will probably get a 7lber for next week.
I throw an annual tailgate party for Jimmy Buffett down at the beach. I normally arrive between 5am – 6am to set up and start having some beverages. Last year I brought my smoker (Brinkman Vertical Propane Smoker). I had done a pulled pork on it in the actual parking lot. it definitely had challenges such as security keeping the lot closed till 7 or 8am, high temperatures and sun, and wind from the beach. All in all it came out good, and every one enjoyed it (I attribute some of that to the drinking). It finished around 5pm. In order to get it done I pushed the heat up a little after I foiled it at 165. but I managed.
I’ve gotten more comfortable with my smoker over the past year. But I was wondering what options I had this year. how I could do this the day before. I was thinking of the following options. to my disposal I will also have a Coleman Road Trip Grill, two portable table top grills, and sterno trays.
A) Option 1=Business as usual and do the whole smoke at the parking lot. I tested a method this weekend of smoking it un-foiled till 165. then I put it in a roasting pan and triple foiled the top and pushed the temperature up to about 300 for about two hours till it hit 203, kept it wrapped in foiled for an hour than pulled it. was thinking of placing it back in the smoker for 30 minutes un-foiled to harden the bark back up but didn’t (at a lower smoker temp). It came out ok, and my wife said she didn’t notice a difference. The juices in the pan burnt up so I did not have much to mix back in. The bark was also softer but still had the flavor. I figure if I’m running short on time I could do this
B) Option B=Cook it completely the day before shred it and put it in the fridge, and re-heat the next day. I’ve never done it before. without having an oven re-heating it in there is out. Unless I bring the smoker to act like an oven (which I don’t mind doing). Can I re-heat on the grill in a pan with some water or apple juice in a covered pan? I won’t be able to close the lid though on the grill. I’ve read people using food saver bags and re-heating in water as well. I wonder if I can do that with the sterno trays or just on the grill?
C) Option Cooler Method: Set up the smoker up over night at let it finish around 5- 6 am. pull it off and place it in the cooler. since most of the guests won’t show till 10am-noon. I probably wouldn’t start serving it till at least lunchtime (12-1) at the earliest. How long could I keep the butt in the cooler (for safety purposes).
thank you everyone