Keeping Smoked Meat after it is cooked...

[habaneroman]

So, I asked a question last week about going to a restaurant here in Omaha, that the meat was just not Smokey enough. I asked the owner about how he retained the meat after it is smoked...
see this thread if you want to read more into it....
http://www.smokingmeatforums.com/for...765#post148765

Anyway, I decided I would try this at home, just to see what would happen.

I smoked a roast... it was yummy by the way! 5 pounder or so... smoked it for 4 hours at right around 200 degrees. Turned out the perfect MR-M in texture. Great looking smoke ring... all the right things right!!

So, I let it sit overnight in the fridge... and the next day, I sliced it thin, and tossed in a pan of WATER... put it in the oven at about 170 to just get it to temp.

What I found was....well, interesting to say the least. The smoke flavor was still very present, that was the biggest suprise, as that was not the case at the restaurant. I would say the worst thing about it was the MR-M quickly became Welldone! All Grey, no beautiful RED fleshy meat

So.... I guess the moral of the story is.... we all know we are better smokers than any restaurant in town!! We all know that if you are smoking meat... to eat it right away!!

So... here is my new question.. How are some of you RE-HEATING???

What works best for you???

Thanks!

 

[brianj517]

Personally, I vac seal leftovers in my foodsaver and freeze. Theoretically, it should keep for several months this way, although not proven in my house because it gets eaten too quickly. To re-heat I just do the old boil-in-bag routine until just heated through.

Cheers,
Brian

 

[lcruzen]

I think there are 2 ways to look at it. Reheating medium rare-medium cooked meat is tricky and hard to maintain that red degree of doness. The only way that comes close to working is to leave the meat in the largest piece possible and reheat slowly until you acheive the desired internal temp. Won't be as good as the first time around but should be acceptable. The second is when dealing with meat cooked low and slow and falling apart. This is much more forgiving and can be frozen and reheated with very good results. I do it all the time and reheat, lets say pulled pork butt. I can pull it from the freezer and reheat with the natural juices and add some apple juice or even water and it is still very tasty and not far from the original product.

Lou

 

[richtee]

I am a fan of a fairly tight container...be it Pyrex dish, foil, whatever... and adding a bit of finishing sauce or moisture...beer is my preference- and a low oven heat till warm.

Limit the air in the container.. moisture evaps into it. Keep it sealed to prevent moisture loss.

 

[walking dude]

when i reheat my pulled pork, and sliced brisket..........i use a rice steamer........it adds any moisture loss..........werks great, at least in MY lil part of the universe

 

[richtee]

Twixt yer ears?

Sorry Dude it was SOOO easy!

 

[walking dude]

rich............werkx for me............has for 53 years

and i STILL smoke some good meat...........

 

[richtee]

Just funnin' D88de. Plus you can make fuel for the Jap bikes with that thingie!

 

[walking dude]

i know you was dude...........thast what i LOVE bout this site.......MOST of us can take a joke......hehehe