Reheating

[richiesracks]

How do you guys reheat your butts after you've smoked them and are gonna eat on them later in the week ?

 

[shyzabrau]

Mostly I just pop it in the microwave. I don't let it go too long at once - taking it out and stirring and putting it back in to avoid overcooking it and drying it out.

Sometimes I'll put it in a skillet with some beef stock or bacon grease...

Now that I have a sous vide circulator, I think I'll use that to reheat it in the future.

 

[richiesracks]

A what sous what? Was thinking of putting it in a skillet on top of the stove and pouring apple juice in to try to keep it moist will this work?

 

[shyzabrau]

Oh my. You haven't heard of sous vide yet? There's a bunch of guys here that are going nuts with it! (And I'm one of them...)

Apple juice will work fine. Or a finishing sauce (do a search on SMF - plenty of recipes). Don't use too much - no one likes soggy buns! (Or saggy buns, but Father Time ignores our preferences in that regard!)

 

[GaryHibbert]

Apple juice will work fine. Or a finishing sauce (do a search on SMF - plenty of recipes). Don't use too much - no one likes soggy buns! (Or saggy buns, but Father Time ignores our preferences in that regard!)

Gary

 

[flyboys]

Store in a sealed food saver bag and heat the bag in boiling water, or use the microwave at 50% power, taking out frequently to stir it. After it's reheated, I drizzle it with Soflaquers finishing sauce. Just as tender as the day it was cooked.

 

[johnmeyer]

I second the idea of reheating in a plastic pouch. I store my pulled pork in vacuum bags. I weigh them before I seal them, and put 10 ounces in each. This seems to be just the right amount for the two of us. I freeze this. Then, when we want a pulled pork dinner, I just throw the bag in some hot, but not boiling water. Sous vide would certainly work, but is definitely overkill, since exact temperature control is not needed. After all, you cooked the pork to 200 degrees, so it isn't going to be a problem if you get it a little too hot.

I have a nifty portable induction cooktop which has a temperature control which senses the heat in the bottom of the pan and moderates the power to maintain a given temperature. It gets you to +- 20 degrees. This is not precise enough for many things, but is plenty good enough for reheating. I set it to 175, fill a saucepan with water, and then put the pouch in the hot water. While it is heating I make coleslaw, thaw the buns, set the table, and by the time I've got everything set up, the pork is ready.

 

[shyzabrau]

The sous vide really isn't overkill. It takes only slightly more work than putting a pan on the stove. I fill up a pan with water, put the sous vide circulator in and set the temp on the app. The main difference is that I have to punch in the temp on my phone instead of adjusting the dial on the stove!

 

[SmokinAl]

I usually just vac bag enough for 2 to 4 big sammies.

So for that little bit, I just nuke it.

Al