Reheating Pork Shoulder Question

Boshizzle · 12-13-2012, 04:38 PM

I will be cooking for my company's Christmas BBQ to be served Monday. I will be serving BBQ pork, brisket, and turkey. Brisket and turkey can be cooked a lot faster than pork shoulder so I am considering the possibility of cooking the pork the day before.

I am not a believer in warmed over BBQ and am not sure about the results. Is there a way to cook the pork shoulder the day before and reheat it on the day it will be served without compromising the quality?

Should I cook it 80% the day before and then 20% on the day it's served? Should I cook it and pull it then reheat it the next day before serving? Should I just cook the butts, don't pull them, reheat them and then pull them? Should I just get my butt out of bed at 4am and start cooking all on the same day?

Thanks, brethren, for any help.

BBQ Bandit · 12-13-2012, 04:53 PM

Cook through 100%, then vac-seal in smaller portions.

Reheat boil in a bag - no compromised flavor.

Boshizzle · 12-13-2012, 04:55 PM

Thanks, Bandit!

Midnight Smoke · 12-13-2012, 05:03 PM

You could do a Hi-n-Fast Shoulder, they come out really good. I know though you should never try something new at a gathering.

Ryan Chester · 12-13-2012, 05:07 PM

If the small portions are to tough to manage, you can cook 100% and put whole in a large vac seal bag. You dont need to seal the bag, just fold it under. Next day, toss the bag and all in the oven at 300* then pull once it reaches 150* internal. Should take a few hours depending on how big the butt is.

buccaneer · 12-13-2012, 05:08 PM

Needs to be in a state of boiling for 5 minutes Bo, food safety wise.

Boshizzle · 12-13-2012, 05:25 PM

Thanks, brethren!

Boshizzle · 12-16-2012, 08:35 PM

OK, I have the butts sealed up. About how long does it take to reheat one when boiling it in the bag?

Bludawg · 12-16-2012, 09:41 PM

I cook every thing around 300 Butts & Brisket run about 45 min Lb Ribs 3.5 -4 hrs turkey will go about 40 min lb. so I fail to see the problem with getting your Butts done in time.

Boshizzle · 12-16-2012, 09:46 PM

I cooked them today and will be serving them tomorrow. I vacuum sealed the butts, gave them an ice bath to cool them down, and put them in the fridge. Now, I need to reheat them in the morning.

Pitmaster T gave some great tips on dealing with the brisket, so I got that covered.

12-13-2012, 04:38 PM	#1
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Reheating Pork Shoulder Question I will be cooking for my company's Christmas BBQ to be served Monday. I will be serving BBQ pork, brisket, and turkey. Brisket and turkey can be cooked a lot faster than pork shoulder so I am considering the possibility of cooking the pork the day before. I am not a believer in warmed over BBQ and am not sure about the results. Is there a way to cook the pork shoulder the day before and reheat it on the day it will be served without compromising the quality? Should I cook it 80% the day before and then 20% on the day it's served? Should I cook it and pull it then reheat it the next day before serving? Should I just cook the butts, don't pull them, reheat them and then pull them? Should I just get my butt out of bed at 4am and start cooking all on the same day? Thanks, brethren, for any help. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-13-2012, 04:53 PM	#2
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Cook through 100%, then vac-seal in smaller portions. Reheat boil in a bag - no compromised flavor. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

12-13-2012, 04:55 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Thanks, Bandit! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-13-2012, 05:03 PM	#4
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	You could do a Hi-n-Fast Shoulder, they come out really good. I know though you should never try something new at a gathering. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

12-13-2012, 05:07 PM	#5
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	If the small portions are to tough to manage, you can cook 100% and put whole in a large vac seal bag. You dont need to seal the bag, just fold it under. Next day, toss the bag and all in the oven at 300* then pull once it reaches 150* internal. Should take a few hours depending on how big the butt is. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

12-13-2012, 05:08 PM	#6
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Needs to be in a state of boiling for 5 minutes Bo, food safety wise. __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

12-13-2012, 05:25 PM	#7
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Thanks, brethren! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-16-2012, 08:35 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	OK, I have the butts sealed up. About how long does it take to reheat one when boiling it in the bag? __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-16-2012, 09:41 PM	#9
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I cook every thing around 300 Butts & Brisket run about 45 min Lb Ribs 3.5 -4 hrs turkey will go about 40 min lb. so I fail to see the problem with getting your Butts done in time. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-16-2012, 09:46 PM	#10
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I cooked them today and will be serving them tomorrow. I vacuum sealed the butts, gave them an ice bath to cool them down, and put them in the fridge. Now, I need to reheat them in the morning. Pitmaster T gave some great tips on dealing with the brisket, so I got that covered. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.