- May 28, 2018
- 27
- 32
Hey all,
I’ve got a pork butt in the smoker that is for tomorrow’s dinner and was wondering if anyone had tips for reheating it? I figure I’ll pull it tonight and save the juices to add as I heat it tomorrow so it doesn’t dry out in the oven. I would have just made it same day, but the in laws are in town and I can’t take the whole day to make dinner (and they’ve been wanting to try something from my smoker!)
Since I was gonna have my smoker running today I took the opportunity to try some beef short ribs for my dinner tonight. Smoked till they were 160, then put them in a foil pan with some red wine until they hit 205. They were pretty tasty and basically fell off their bones! I will definitely try them again.
Thanks!
-L
I’ve got a pork butt in the smoker that is for tomorrow’s dinner and was wondering if anyone had tips for reheating it? I figure I’ll pull it tonight and save the juices to add as I heat it tomorrow so it doesn’t dry out in the oven. I would have just made it same day, but the in laws are in town and I can’t take the whole day to make dinner (and they’ve been wanting to try something from my smoker!)
Since I was gonna have my smoker running today I took the opportunity to try some beef short ribs for my dinner tonight. Smoked till they were 160, then put them in a foil pan with some red wine until they hit 205. They were pretty tasty and basically fell off their bones! I will definitely try them again.
Thanks!
-L