sous vide / butt re-heat

Try 150 - 160* for at least 3 hours. You just need to make sure the meat in the middle gets to a decent temp so it pulls and is in the safe temp zone again before serving.

brimclau said:

Try 150 - 160* for at least 3 hours. You just need to make sure the meat in the middle gets to a decent temp so it pulls and is in the safe temp zone again before serving.

Click to expand...

My thoughts exactly.

I wouldn't put the whole thing in one bag. If you don't want to shred it then break down into smaller chunks and place in separate bags. I'd cook 145 for 2-3 hrs. 140 and up everything dies but needs to be at that temp for 30 min.

I've reheated pulled port in sous vide many times and it's by far the best method I've found. Same goes for brisket.