- May 9, 2010
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Kamado Joe. Chunks. 275° for 8.5 hoursJust out of curiosity what did you smoke it on? And time/temp and I saw you said mulberry wood but was it chunks, chips or pellets?
Kamado Joe. Chunks. 275° for 8.5 hoursJust out of curiosity what did you smoke it on? And time/temp and I saw you said mulberry wood but was it chunks, chips or pellets?
LOL Agree.Vac seal and sous vide. This is the way.
To improve bark, do a pellicle. Overnight uncovered rest or throw a small fan on it 30m. Aim for dry to touch. I used to do overnight but no longer. Here's my take on PP:This was an overnight cook while I was sleeping so I didn’t want to have to get up to wrap. Bark is hard to achieve on the Kamado Joe so that’s another reason I didn’t wrap. Would it be good to sit the pork on a rack above a pan and just not wrap? Basically use the pan to catch drippings to be added back later?
Is it pretty common to lose some of the smoke flavor on the reheat for pulled pork?
You can take frozen vac sealed right of the freezer and into hot water to heat it up.Most all my leftovers get vac sealed and tossed in my 10cu' deep freezer. It's super easy tossing in proportioned pulled pork, brisket, chili, ect. I even vac seal sauces for later use.
I just smoked a Boston Butt for the 4th on my Smokin-It model 2. For whatever reason, it's the first time my drip pan had a good quantity of juice (very little fat) in it when I wrapped the butt at 169 degrees.Absolutely
This is what I do when re-heating. The meat is already cooked, and all you have to do is warm it up, no need for precise heat control. But sealing the meat up is critical. Otherwise I find the meat quickly develops "off" flavors.I normally set it to around 150 or so. Have actually just not gotten out the sous vide and dropped in in a pan of water that I'd brought to a boil and let start cooling down.
Supplement it with a little chicken stock in the pan. It will mix with the pork juice and rub for perfect smokey goodness. Minors also makes a pork concentrate I've used. It's just rarely in stock and chicken works great.I just smoked a Boston Butt for the 4th on my Smokin-It model 2. For whatever reason, it's the first time my drip pan had a good quantity of juice (very little fat) in it when I wrapped the butt at 169 degrees.
I let the meat rest for about 4 hours wrapped before serving and it was very good. Then I took the leftovers and incorporated all the juice back into them and sealed them up in several bags for individual meals. I just reheated a bag in hot water for lunch and made a sandwich out of it. It was excellent, with good smokey flavor from the re-incorporated juice.
Now, if I could only figure out how to get a good quantity of juice next time I make one...
Keep a small amount of liquid in the pan so the drippings don't evaporate. It doesn't have to be much just enough to cover the bottom of the pan. I use apple juice, broth, or water.Now, if I could only figure out how to get a good quantity of juice next time I make one...
A few years ago, I kept an ongoing poll of various liquids for reheating barbecue. Here is the list of pork liquids in order of popularity.Then I took the leftovers and incorporated all the juice back into them and sealed them up in several bags for individual meals.
Agreed. I wait a couple days, reheat in a dish in the oven at 195 give or take 40 minutes, add a little water to hydrate and it’s great. I also do the same for brisket. microwave is out of the question. the smoke flavor is definitely there.I can't speak for everybody, but one possibility is that your taste buds, and your smeller are used to the smoke flavor the day after, and your less inclined to pick up on it. It happens to me. If I eat something I've smoked and eaten the same day, and then ate leftovers the next day, I don't seem to pick up as much smoke flavor. If I seal it up, and wait a few days and then eat it, I pick up the smoke flavor again.