ADVICE NEEDED:Smoke today - serve tomorrow

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RHEINLEIN

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Good afternoon all, I could use some recommendations please.
I’m soon finishing up a pork butt, plan to bring along for a family dinner tomorrow.

So, I’ll cool and refrigerate, planning to reheat tomorrow.

Question: should I pull before cooling (and wrap) or, wrap and cool whole, warm and pull tomorrow??
TIS for your experiences and recommendations!
 
Good afternoon all, I could use some recommendations please.
I’m soon finishing up a pork butt, plan to bring along for a family dinner tomorrow.

So, I’ll cool and refrigerate, planning to reheat tomorrow.

Question: should I pull before cooling (and wrap) or, wrap and cool whole, warm and pull tomorrow??
TIS for your experiences and recommendations!
I would pull before cooling. Into vacuum sealed bags for a hot water warm up.
 
Thank you much.
Vac seal I shall do.

Can the bags be boiled?
 
Warm up slow....no boil. I just reheat in the oven covered in aluminum pan at 175F for about 4 hours, would fool even the best BBQ folks that you didn't just pull it.
 
I would pull before cooling. Into vacuum sealed bags for a hot water warm up.
This turned out moist and delicious, I’ll do this with future cooks and freeze for a later meal.

I did heat the bags in 170 degree water for about 40 minutes.
Thanks everyone for the shared experience.
 
I pulled mine before cooling once but did not like the outcome. I used ziplock bags. I had poured it into an aluminum pan and covered it with foil and reheated it in the oven.

Next time, I left it whole. I liked the outcome better but it did take a long time to reheat the wrapped butt in the oven. I had to take it to 165F internal temp to where it would pull properly/normally. Now that I’m “active” with my vacuum sealer I will be more incline to follow the process mentioned in this thread.
 

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