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Reheating Pulled Pork

post #1 of 6
Thread Starter 

I have searched the site and read many ideals on reheating large quantities of pulled pork. The idea I like best is using the smoker itself by adding a little apple juice and covering the pans. I will be reheating about 50 pounds in half size serving pans and want them over the safety zone of 165 degrees. My question is how long do you think it will take that much pork to go from 37 to 165 degrees? I need to have it ready at noon and have no idea if it will take one hour or five hours. I'm thinking a setting of 225 degrees in my MES 40. Thanks in advance.

post #2 of 6

That low of a temp?  It will take hours to heat back up.  You would do better reheat in an oven at say 350, until the temp is up ( stirring the meat along the way ) and then using the smoker as a warming box, but keep a temp prob in the meat so you don't re-cook it.

post #3 of 6
Quote:
Originally Posted by Drewed View Post
 

That low of a temp?  It will take hours to heat back up.  You would do better reheat in an oven at say 350, until the temp is up ( stirring the meat along the way ) and then using the smoker as a warming box, but keep a temp prob in the meat so you don't re-cook it.

Yep @Drewed is right. Heat it in the oven and have a finishing sauce on hand since it will dry out some. If the pans are full then it will probably take over an hour to heat up. 

post #4 of 6
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

Yep @Drewed is right. Heat it in the oven and have a finishing sauce on hand since it will dry out some. If the pans are full then it will probably take over an hour to heat up. 

 

Thanks for the input Drewed & bmaddox, it helps some. My real problem is oven space, I'm cooking baked beans and Mac & Cheese in the oven. I guess I'll start the pork in the oven early and hope it gets close to serving temp by the time I need to put the other items in. Then transfer to smoker to keep warm. 

post #5 of 6
Quote:
Originally Posted by tjwheels View Post
 

 

Thanks for the input Drewed & bmaddox, it helps some. My real problem is oven space, I'm cooking baked beans and Mac & Cheese in the oven. I guess I'll start the pork in the oven early and hope it gets close to serving temp by the time I need to put the other items in. Then transfer to smoker to keep warm. 

Are you smoking it all at once? If so, have you though about cooking it the night before and keeping it warm in coolers? You could easily hold that much meat in a cooler for 6 hours and it will still be hot. 

post #6 of 6
If pressed for oven space and you have a large 16 or 20 quart pot you can warm on the stove top in about an hour. That much would need about a quart of apple cider added and needs to be stirred to keep from burning.
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