after brining

t-bone49 · 07-14-2005, 12:59 PM

Ready to give the clay pot smoker it's first run. Recipe says to brine pork 12 hours then begin smoking. Unfortunately my time schedule wont let me begin smoking right away after meat has soaked in brine. Can the meat sit wrapped up for another 12 hours or so after coming out of the brine?
Thanks
Tom
Oh yeah almost forgot. What's best way to heat Q up if not served the same day?

rbinms33 · 07-14-2005, 02:29 PM

Tom,

I've never brined pork. I've brined turkey before but I never let it stay in there more than one night so I don't know if it'll hurt it or not. My first thought is the cells in the meat are only going to soak up just so much moisture so an extended time shouldn't hurt it but you need to check with the experts on here.

As far as heating things back up, put the Q back in a pan with a little water and vinegar in the bottom and cover with foil. Heat on 225 and check it every 30 minutes or so. Can't give you an exact time because it will depend on if it's just been refridgerated or frozen, big chunks or already pulled, this will make a difference.

Arlin_MacRae · 07-14-2005, 03:02 PM

Are you making pulled pork here, T-bone? If so, to reheat, put the meat in a large zip-loc bag or two and throw 'em in hot water for a while. They lose no moisture unless the bag opens.

I've never brined so I can't help ya there.

Good luck.

07-14-2005, 12:59 PM	#1
t-bone49 Is lookin for wood to cook with. Join Date: 07-09-05 Location: Northport, Long Island, NY Downloads: 0 Uploads: 0	after brining Ready to give the clay pot smoker it's first run. Recipe says to brine pork 12 hours then begin smoking. Unfortunately my time schedule wont let me begin smoking right away after meat has soaked in brine. Can the meat sit wrapped up for another 12 hours or so after coming out of the brine? Thanks Tom Oh yeah almost forgot. What's best way to heat Q up if not served the same day?

07-14-2005, 02:29 PM	#2
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis) Downloads: 0 Uploads: 0	RE: after brining Tom, I've never brined pork. I've brined turkey before but I never let it stay in there more than one night so I don't know if it'll hurt it or not. My first thought is the cells in the meat are only going to soak up just so much moisture so an extended time shouldn't hurt it but you need to check with the experts on here. As far as heating things back up, put the Q back in a pan with a little water and vinegar in the bottom and cover with foil. Heat on 225 and check it every 30 minutes or so. Can't give you an exact time because it will depend on if it's just been refridgerated or frozen, big chunks or already pulled, this will make a difference. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

07-14-2005, 03:02 PM	#3
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	RE: after brining Are you making pulled pork here, T-bone? If so, to reheat, put the meat in a large zip-loc bag or two and throw 'em in hot water for a while. They lose no moisture unless the bag opens. I've never brined so I can't help ya there. Good luck. __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

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