I smoked a 10# butt yesterday for a function Wednesday night. my question is , has anyone ever re-heated a whole butt (not pulled) in their sous vide? if so any temps , times and temps would be appreciated.
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.
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.
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.