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  • Help: Smoked Pork question

    Mornin all! SO, in honor of the beatdown we're gonna put on kc, I smoked an 8 lb pork shoulder yesterday.

    I divided it up into two batches. One is simmering in the crockpot with bbq sauce and whiskey until game time. My problem, is that I put the rest of it in the fridge over night, and now I don't know the best way to reheat it. I have another crock pot at my disposal. ..any suggestions as to the best reheating option? I dont want to dry it out. Trying to keep THAT half of the pulled pork bbq sauce free.

    Help please! It's my first time smoking something, haven't ever tried heating it back up!

    Thanks

  • #2
    Wrap it n foil and put it in the oven.

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    • #3
      Originally posted by Boobs McGee View Post
      Mornin all! SO, in honor of the beatdown we're gonna put on kc, I smoked an 8 lb pork shoulder yesterday.

      I divided it up into two batches. One is simmering in the crockpot with bbq sauce and whiskey until game time. My problem, is that I put the rest of it in the fridge over night, and now I don't know the best way to reheat it. I have another crock pot at my disposal. ..any suggestions as to the best reheating option? I dont want to dry it out. Trying to keep THAT half of the pulled pork bbq sauce free.

      Help please! It's my first time smoking something, haven't ever tried heating it back up!

      Thanks
      Oven, but you have to contain the moisture, make sure the foil is wrapped solid/tight around the container and low heat.

      I would also get a small amount of veg stock and place it into the container if you really want to make sure it doesn't dry out.

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      • #4
        Dwayne Bowe would blow some weed on it.

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        • #5
          Got it, oven, sealed tight with foil, just a little bit of broth. What temp? Thanks btw!


          EDIT: will beef broth work?

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          • #6
            Originally posted by Boobs McGee View Post
            Got it, oven, sealed tight with foil, just a little bit of broth. What temp? Thanks btw!


            EDIT: will beef broth work?
            It will but you have to remember, most meat broths are salty. So you don't want to do it overly so.

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            • #7
              Got it!

              You guys rock. This **** is gonna be BOOOOOOMB!

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              • #8
                save me some

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                • #9
                  Sounds like you've gotten great advice already- I would wrap it in foil with a little liquid and heat it up slowly in the oven as well.

                  Tip for the future though- Smoking times can differ due to all the different variables so I completely understand getting it done ahead of time and then reheating. That being said, plan on giving yourself some extra time and once the meat is done being smoked and has reached 190 or above wrap it in a few towels, blanket or pillow and put it in a cooler for 2+ hours while it rests/cools. It's a great way to compensate for different smoking times while also giving the meat time to rest and keep all of it's juices.

                  Enjoy! I will be smoking next weekend
                  Last edited by 91BRONCO; 11-17-2013, 01:22 PM.

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