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Reheating on the smoker - Pork & Chicken NEED ADVISE

post #1 of 3
Thread Starter 

I just finished up cooking 8 pork butts (60lbs) and 16 chickens. Not sure of the weight in pounds...  I am planning on re-heating in my smoker for a large party tomorrow. How long do you think it'll take? 

 

I have the pork in 3 roaster pans and the chicken in two roaster pans. 

 

3 hours @ 225?

 

 

 

 

post #2 of 3

Be careful it doesn't dry out., wrap in foil with a bit of Apple juice or a liquid and be sure to use the therm. , go to 165*F to serve , IMHO.

post #3 of 3
Quote:
Originally Posted by oldschoolbbq View Post

Be careful it doesn't dry out., wrap in foil with a bit of Apple juice or a liquid and be sure to use the therm. , go to 165*F to serve , IMHO.

Not to contradict , but I would cook to 165 initially , but when reheating I would stay at 135-140 to avoid drying out. I don't mean to nitpick , but I was taught that you don't want to reheat above ( or too close to) the temperature that meat was originally cooked to. To avoid drying out.
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