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Pulled Pork - slightly dry
Best luck I've had for storing and reheating is vacuum bagging in a bag so it is about 1/2 to 3/4 inch thick when evenly spread once sealed. Can even freeze long term if you want. When you want to reheat, just thaw first them just drop in barely simmering water for enough time to get to about...- adamadam78
- Post #13
- Forum: Pork
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Greetings from Wormtown.
Or a suburb of Worcester MA. Had gotten a cheap offset smoker several years ago. After my first smoke had a terrible burnt tingly taste I ended up hear to learn the difference of between billowing white smoke and TBS. Next round was much better but the temp difference across the grate meant I...- adamadam78
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- Replies: 5
- Forum: Roll Call
