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Whole Butt Reheat ?

post #1 of 14
Thread Starter 
Smoked 2 butts yesterday and it came out great thanks to my lurking at this site. Used to smoke salmon back in IN in my homemade barrel type smoker so I have some smoker experience.

Anyway, moved to SC and my sister-in-law gave me a Brinkman electric. Took 18 hours at around 225 to hit 190°. Wrapped and coolered for 3 hours and was still piping hot at dinner. Total hit, great bark, great flavour, moist, just right.

Here's my question. I stuck one foil wrapped whole butt in the fridge. I'd like to reheat and take it to work for the guys. Can I heat it in the oven, if so how hot -how long, then wrap and insulate in a cooler until lunch?

Thanks for any advice!

post #2 of 14
i would pull it then put in a slow cooker on warm bring it up slowly if you have any juice left from it put it in there with it thats my 2 cents.
post #3 of 14
Crock pot/slow cooker is the way to go. I do it all the time.
post #4 of 14
ditto, I just did this acouple of weeks ago and turned out great, none left!! Wait to put your finishing sauce on till like an hour before serving.

Good luck and let us know
post #5 of 14
Yeah, pull it first. I vac-seal the PP. Ya can dunk a bag in boiling water or snip a corner and nuke it.
post #6 of 14
I see your talking oven what I would do is get a rectangular pan put the sliced or pulled pork in it, pour in any juice left over if none then a little bbq sauce, foil the top and put it in at about 225-250* till hot and serve it right from there.
post #7 of 14
All really good suggestions from prior posts. Those co-workers of yours are going to love ya! PDT_Armataz_01_37.gif
post #8 of 14
We've been using a rice/vegetable steamer that my wife got at Target. Works great on ribs and pulled pork. Also has multiple levels so that you can do a whole meal at once, $30 bucks well spent for us.
post #9 of 14
Thread Starter 
Thanks for all the responses! Pulling it first spooks me a bit. I smoked a butt on Fathers Day and ended up having to keep it warm about 6 hours in a crock pot until the kids got there. Added some apple juice and cider to try to keep it moist.... it ended up no where near as tasty as when first broke open. I kind of like the idea of pulling/bagging and heating in hot water though.

SoFlaQuer's Carolina mustard sauce was excellent by the way.....


post #10 of 14
I smoke a few shoulders for a fantasy football league I run for our draft party. Instead of staying up all night, a few years ago I decided to smoke them the day before and reheat whole in the oven the next day. Once the shoulders hit the final temp (already wrapped in foil) I wrap saran around each shoulder (over the foil) let cool at room temp and place in the fridge over night. The next day I pop them in the oven at 230 for 3 hours. Then I pull. Its tasted just fine.
post #11 of 14
Thread Starter 
Well, left it whole, double wrapped in foil and reheated in a roaster at work at 275 for 4 hours. I did add 2 oz of water and resealed the foil before heating. Came out great. Not quite like fresh off the cooker but pretty close! Big hit and I had people asking me to smoke them some butts if they buy the meat. Not going there but was good to impress the co-workers.... tough crowd to please. Thanks for the advice!

post #12 of 14
Congrats Krooz sounds like you pulled it off!
post #13 of 14
Walking Dude told me about the rice steamer awhile back and I'm here to tell you its great for reheating. I think about any steamer would work it keeps all that moisture in and may even add some.
post #14 of 14
The nice part about the steamer idea is that you can add boullion or apple juice...whatever you like...to the water that is steaming the pork!!
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