If I wanted to smoke a pork belly the day before so it'd be completely cooled by the time it is to be served, how would be the best way to heat it back up?
I'd be smoking it in my offset smoker and I'd want to be able get the skin to become crackling. I know I can do that if I were serving it on the day, but not sure how to reheat it back up without drying out the meat or without losing the dryness in the skin that allows the skin to crisp up properly.
Thanks
I'd be smoking it in my offset smoker and I'd want to be able get the skin to become crackling. I know I can do that if I were serving it on the day, but not sure how to reheat it back up without drying out the meat or without losing the dryness in the skin that allows the skin to crisp up properly.
Thanks