Dumb question...

[gpmalecki69]

Due to weather and schedule, I had to smoke a butt 2 days in advance. Against better judgement, I opted to wait to pull until serving time. Will I be able to reheat this and still pull easily?

Also, I now have more guests than originally intended, so I need a quick add to the menu. Any tips on smoking split chicken thighs and breasts?

Thanks!

 

[crazzycajun]

What it temp did you cook too and did you save the juices?

 

[gpmalecki69]

I smoked at 250, and yes, I saved juices. Pulled from smoker at about 198 internal...

Thanks!

 

[jbellard]

Heat that sucker at 250 until it’s hot and add juices in there.
Spatchcock a couple chickens and go from there. Smoke them for 3hrs or so until they hit 163 in breast. They will carryover past 165 but stay moist.
Good luck

 

[gpmalecki69]

What it temp did you cook too and did you save the juices?

198 it, yes, I saved juices

 

[gpmalecki69]

View attachment 379030 Heat that sucker at 250 until it’s hot and add juices in there.
Spatchcock a couple chickens and go from there. Smoke them for 3hrs or so until they hit 163 in breast. They will carryover past 165 but stay moist.
Good luck

Thanks! Same advice if I'm just doing thighs and breasts?

 

[jbellard]

Yes. Same temps

 

[gpmalecki69]

Yes. Same temps

Much thanks!

 

[wade]

Yes you will still be able to pull it after it has been reheated - though I prefer to pull mine first before chilling. Pulled Pork flavour actually deepens once it has been chilled and reheated - so when I am cooking it for customer events I usually cook it and pull it the day before, chill overnight and then reheat in foil to 75 C (167 F) just before serving. Keep the juices separate and chill immediately. As it is going to be a couple of days you may also consider freezing the juices. Reheat the juices and then add to the pork once it has been pulled.

 

[gpmalecki69]

Yes you will still be able to pull it after it has been reheated - though I prefer to pull mine first before chilling. Pulled Pork flavour actually deepens once it has been chilled and reheated - so when I am cooking it for customer events I usually cook it and pull it the day before, chill overnight and then reheat in foil to 75 C (167 F) just before serving. Keep the juices separate and chill immediately. As it is going to be a couple of days you may also consider freezing the juices. Reheat the juices and then add to the pork once it has been pulled.

Thanks, Wade. I would normally pull first, I just got lazy.

Any advice on what temp to reheat to and how to do it to get it to pull nice on reheat?