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Reheating Question.

post #1 of 8
Thread Starter 

Howdy folks. So tomorrow I am smoking up 4 pork butts for my niece's graduation party on Sunday. I am lookig for the best way to reheat it without drying it out, but there is a point or 2 to mention as well.


1. I will not have access to drippings. I have a traeger, and it is not really setup to collect the drippings.


2.  I do not use a finishing sauce. Not that big a fan of the vinegar based sauces.  I do make a home made BBQ sauce, but I offer that on the side since the pork is so good on its own.


So, I may be answering my own question here, but is the best way to reheat in these circumstances just to boil up some water, and put the pork in ziplock bags into the water, and reheat that way?


Once hot they are going into a tin above a sterno to stay warm.


Ok, So how shall I reheat the moist goodness that is pulled pork without access to drippings or a finishing sauce.  Thanks.

post #2 of 8

If you are using ziplocks, I would double bag them for sure - do not bring the water all the way to a boil - that is too hot and could cause you a problem with the bags - you want it just above a simmer and depending on how much you have in a bag will determine how long to heat it for. I did one recently and added some apple juice and Captain Morgan to each bag as I sealed them to keep the moisture levels up.


I notice you say they are going into a tin above sterno - be sure to use a water pan underneath or you will be cooking the meat with the sterno


Good luck and have fun

post #3 of 8

If you really want to reheat in hot water, put the pork into Foodsaver vacuum bags.  They'll hold up way better than Ziplock; I'd hate to think what would happen if you had a breach right before the party!!  All that smokey goodness ruined!


I would smoke them until 165* then wrap in heavy foil and take to at least 195* (I have accidentally taken them to 210* with great results).  You will likely have some juices left in the foil; pull the pork into the foil pan and pour the juices over the meat.  Cover with more foil.  If you still worry about drying out, pour some apple juice in the pan (maybe up to 1/4 cup per pound of finished pork). 


Reheat in a warm oven 150*ish for 30-45 min covered with the foil.  I promise it will be moist, tender, warm & tasty.  We just did this very thing for two huge graduation parties in the last week (without the apple juice), and everything turned out great (i.e.:no leftovers ).

post #4 of 8
Thread Starter 

Thanks guys.  You are lifesavers.

post #5 of 8

Glad to help.  Let us know how it turns out.  Don't forget the Q-view!

post #6 of 8

Now I stumbled across and great way of re-heating smoked meats. I use a pasta pot and use the stainer part for the meat and then just boil some water. Let it sit there for 3-4-5 minutes depending on how much you have in the stainer. Now it will keeo the meat very moist and to me it brings out the pure smokey goodness that we all want in our food. Now I would mix some of your sauce into the meat after you re-heat it for some reason I have found most folks just grab the meat and don't sauce it themselfs. I always do and I also mix a couple different types also and then serve the sauce on the side too. 

post #7 of 8

I recently smoked two butts on a Friday and served them Monday night.  After all the normal smoking, resting, pulling stuff, I put the pork in large ziploc bags, squeezed all the air out, and refrigerated them.  On Monday afternoon I took the bags out and let them sit for a couple of hours.  I then put them in aluminum baking pans, covered with foil, and heated at 350, stirring the meat after about 30 minutes.  I had some beef broth to add in case the meat was dry, but it was just as juicy as it was when I pulled it 3 days earlier.   

post #8 of 8
Originally Posted by roltyde View Post

  On Monday afternoon I took the bags out and let them sit for a couple of hours. 

If you do this you need to make sure the meat does not get into the danger zone 40-140 while sitting out - this is when you start making folks sick - maybe one of the chefs will chime in here


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