MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-10-2009, 07:16 PM   #1
BlkJeep
is One Chatty Farker
 
BlkJeep's Avatar
 
Join Date: 10-02-09
Location: Centralia, MO
Question Pork Butts and Reheat question

I had lots of help tonight with putting the rubs on two butts. I"m planning on putting them on the UDS Wednesday night. Pulling Thursday when they are done and taking to deer camp this weekend. So my question what is the best way to reheat a pulled butt? Do I add juice(s) or broth(s)? I like it cold but the lady (with purple hair) likes it warm and so will most of the guys at camp. Any suggestions would be awesome.

We butchered hogs two weeks ago and I thawed out "roasts" for camp eats. One rubbed with sea salt, ground pepper, paprika and brown sugar. The other is with Cowboy Chris's Brown Sugar and Honey rub. I've never used it before but thought I'd try it. He is local and I like to support local when I can.






The best helper ever!



She doesn't mind getting her hands dirty and she deer hunts with me. Can't beat GREAT company.



Nice butts! Right?

Well cooking tomorrow so cooked pron will follow after pulled. Thanks for starring.
__________________
Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle
BlkJeep is offline   Reply With Quote




Old 11-10-2009, 07:22 PM   #2
Papa Payne
is one Smokin' Farker
 
Join Date: 08-23-09
Location: Taylorsville, NC
Default

Wow, nice help you got there.

As for reheating, I've used a microwave and oven. I liked the microwave the best as the oven seemed to dry out the pulled pork...

Don't forget to post pron of the butts when cooked...

Oh, and good luck hunting.
__________________
[COLOR=white]Chargriller Offset[/COLOR]
Papa Payne is offline   Reply With Quote


Old 11-10-2009, 07:25 PM   #3
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Default

Sounds like you've got it planned out. I'd reheat mine in a skillet over the fire. If you think it's too dry you could add a little something.

Yeah! Nice butts!

You're a lucky guy, mine won't even go in Bass Pro Shops with me. My little girl loves to help in the kitchen too.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Old 11-10-2009, 07:28 PM   #4
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Omaha, NE
Default

I wrap them in foil, place them on a rack in a covered roasting pan for several hours at 275*. Then I remove the lid and the foil, give the meat a quick baste with the spilled juices and crank her up to 325* for 15 minutes or so to crisp up the bark again. Pull let rest and pull pull pull.
__________________
"Red" - Just Moved to Omaha!
Redheart is offline   Reply With Quote


Old 11-10-2009, 07:29 PM   #5
Drifter
is one Smokin' Farker
 
Join Date: 09-02-09
Location: Brookland, AR
Default

I reheat meat in the microwave, but I put it in a ziploc bag and that holds the moisture in so it doesn't dry out. Just don't over heat or you will melt the bag, but the storage bags and freezer bags are pretty tough in the microwave, but sandwich bags will melt pretty easy.
__________________
Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser
Drifter is offline   Reply With Quote


Old 11-10-2009, 07:52 PM   #6
BlkJeep
is One Chatty Farker
 
BlkJeep's Avatar
 
Join Date: 10-02-09
Location: Centralia, MO
Default

Quote:
Originally Posted by Hugh Jorgan View Post

You're a lucky guy, mine won't even go in Bass Pro Shops with me. My little girl loves to help in the kitchen too.
I guess I wasn't real clear. They BOTH will hunt, fish and get their hands dirty!
__________________
Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle
BlkJeep is offline   Reply With Quote


Old 11-10-2009, 08:30 PM   #7
Drifter
is one Smokin' Farker
 
Join Date: 09-02-09
Location: Brookland, AR
Default

Quote:
Originally Posted by BlkJeep View Post
I guess I wasn't real clear. They BOTH will hunt, fish and get their hands dirty!
Now you're just rubbing it in!!!
__________________
Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser
Drifter is offline   Reply With Quote


Old 11-10-2009, 10:59 PM   #8
schellter
Full Fledged Farker
 
Join Date: 07-26-09
Location: Farker Rd. Los Angeles, CA
Default

I had some previously pulled pork in the freezer that I took out yesterday and today heated it in the microwave with a little bit of Bone Suckin Sauce - Hot. It was in a zip lock freezer bag and came out very well except it coulda been a bit hotter, I should have put it in for 3+ minutes instead of 2.5.

You've got some great looking helpers there?
__________________
Large BGE, Weber Genesis 650, WGA, Snow Creek foldable for camping, Red Thermapen
schellter is offline   Reply With Quote


Old 11-11-2009, 06:32 AM   #9
TN_BBQ
is One Chatty Farker
 
Join Date: 06-02-08
Location: Knoxville, TN
Default

Microwave w/sauce
__________________
Life's a party with a Backwoods Party!
TN_BBQ is offline   Reply With Quote


Old 11-11-2009, 08:52 AM   #10
sfisch
is One Chatty Farker
 
sfisch's Avatar
 
Join Date: 09-05-05
Location: Holly, Michigan
Default

If you have a vacuum sealer, seal the pulled pork with a little apple juice in the bags, then you just reheat them by dropping them into a pot of boiling water.
If you dont have a vacuum sealer, you can do the same thing with good freezer thick baggies, just be careful not to get them close to the heat, they are thinner and will melt.

Scott
__________________
Scott
Rubbed, Smoked & Sauced BBQ Team
Sponsored by Bars Leaks/Rislone
Butcher BBQ
Chargriller Akorn, Akorn Jr.
Certified Moink Baller, CBJ# 53817
sfisch is offline   Reply With Quote


Old 11-11-2009, 06:14 PM   #11
BlkJeep
is One Chatty Farker
 
BlkJeep's Avatar
 
Join Date: 10-02-09
Location: Centralia, MO
Default Update

Well I got them on and things are looking great. Great temps but no help tonight!




Holding here for two hours!

See ya in the morning with pron!!
__________________
Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle
BlkJeep is offline   Reply With Quote


Old 11-11-2009, 10:03 PM   #12
countyliner
Full Fledged Farker
 
Join Date: 08-02-09
Location: DeSoto County, MS
Default

Quote:
Originally Posted by sfisch View Post
If you have a vacuum sealer, seal the pulled pork with a little apple juice in the bags, then you just reheat them by dropping them into a pot of boiling water.
If you dont have a vacuum sealer, you can do the same thing with good freezer thick baggies, just be careful not to get them close to the heat, they are thinner and will melt.

Scott

Ditto.

I havent tried the apple juice, but when I vacuum mine, I sprinkle a little more rub, and sometimes some sauce. Into the pot over medium heat. When the water starts to boil, its ready.
countyliner is offline   Reply With Quote


Old 11-12-2009, 02:24 AM   #13
txags2011
Full Fledged Farker
 
Join Date: 09-06-09
Location: Plano, TX
Name/Nickname : Andrew
Default

I did it in a skillet with a little sauce and a splash of apple juice, worked out pretty well
__________________
LSG Vertical - Lynx 36 LP - Weber Kettle
txags2011 is offline   Reply With Quote


Old 11-12-2009, 08:16 AM   #14
BlkJeep
is One Chatty Farker
 
BlkJeep's Avatar
 
Join Date: 10-02-09
Location: Centralia, MO
Default Update with Pron

Pulled and wrapped with foil sometime in the night. They were at 195` Got up and pulled them both before work. I think this will work.







Thanks for ideas to reheat. I might a couple ways and see which works best.

JA
__________________
Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle
BlkJeep is offline   Reply With Quote


Old 11-12-2009, 08:18 AM   #15
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Omaha, NE
Default

whadgya need the knife for?
__________________
"Red" - Just Moved to Omaha!
Redheart is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
A proven freeze/reheat method for boston butts? The Cosmic Pig Q-talk 19 11-11-2011 08:11 PM
How would you reheat your pulled pork? Smoke Show Q-talk 28 07-12-2011 07:39 PM
Reheat question snoqualmiesmoker Q-talk 11 10-10-2008 04:29 PM
Cooking Butts to reheat OR finish and eat the next day. kickassbbq Food Handling General Discussion 4 06-26-2006 05:21 AM
Reheat Question Lazy Dawg Q-talk 1 06-23-2006 10:06 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:29 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts