- Joined Nov 24, 2014
Just pull a 3 pounder pork butt and going to reheat it for dinner what would be the beat way to keep it moist durning reheating
The choice of wood you use will determine the amount of smoky flavor you get as well as the type of smoke. I like apple for pork with a little hickory thrown in toward the end. Oak is not a very strong flavored wood and I don't know what you mean about sweet wood pellets but you might look into getting one of those tube smokers from amazen products. Lots of guys swear by them in their electric smokers. You want thin blue smoke. The trouble with the chip tray setup in those things is that the smoke does not last very long so you have to reload pretty often or you are just cooking rather than smoking. Hope this helps. Happy smoking. timber. Try a finishing sauce. You will like it, trust me. Ok now I see you have a smoke generator in there. Get some apple, cherry, and some hickory. Also you could smoke the whole way without foiling for much more flavor.The pork butts I smoked yesterday turned out really good today for dinner. I just put them in a slow cooker for about 4 hours with a little apple juice and the meat was really moist. The only down fall was there was not much flavor. I rub them before I smoked them and put them in my mes30 for 4 hours till 160 I T then in the oven till 205 I T then pulled them. I used mix oak and sweet wood pellets. What could I do different to get more flavor?View media item 358963
Yes you can cut it up or shred it all and add some pulled pork to the stew, either way you will be OK. Just add the pork at the end to just heat through.
Thanks for the post. Just put on my first butt. Did not know about the foil, sounds logical. Would like to use some of the butt for a stew, just cut into cubes before the rest is shredded?
Best regards, Bill in Arlington
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