Pork Butt Question

johnredcorn1 · June 29, 2011, 06:31:15 AM

Going to smoke a turkey for Canada Day and I also want to serve some pulled pork. I want to smoke the butt the day before. Whats the best way to reheat it, serve it the next day? Thanks.

jimmyb · June 29, 2011, 07:23:17 AM

You can pull it when the butt is finished cookig/FTC'ing. Refrigerate or freeze then reheat before serving in a crock pot with some apple juice or vaunted vinegar sauce, etc. I have read of some putting it in a zip lock bag and dropping in boiling water. Crock pot seems to work great for me.

squirtthecat · June 29, 2011, 07:27:54 AM

Yep. Crock pot/roaster oven. Easy to serve out of as well.

ghost9mm · June 29, 2011, 08:08:58 AM

Quote from: squirtthecat on June 29, 2011, 07:27:54 AM

Yep. Crock pot/roaster oven. Easy to serve out of as well.

X2

kinyo · June 29, 2011, 08:32:19 AM

Quote from: ghost9mm on June 29, 2011, 08:08:58 AM
Quote from: squirtthecat on June 29, 2011, 07:27:54 AM

Yep. Crock pot/roaster oven. Easy to serve out of as well.

X2

X3

OU812 · June 29, 2011, 09:18:52 AM

Quote from: kinyo on June 29, 2011, 08:32:19 AM
Quote from: ghost9mm on June 29, 2011, 08:08:58 AM
Quote from: squirtthecat on June 29, 2011, 07:27:54 AM

Yep. Crock pot/roaster oven. Easy to serve out of as well.

X2

X3

Yep.

pensrock · June 29, 2011, 01:26:44 PM

I use a crock as well.

Habanero Smoker · June 29, 2011, 01:28:31 PM

For me it depends on how much I am reheating. For large amounts I place mine in a foil pan with vaunted vinegar and seal tightly with aluminum foil. Place in a 350°F oven to reheat.

johnredcorn1 · June 29, 2011, 03:04:58 PM

Thanks all for the ideas. The crock pot sounds good but I just have a small one. Habs is the way I'm going with.One more question. Would it be okay to put a foil pan on the lower rack under the butt to catch the drippings? I would like to add them to the sauce.

Habanero Smoker · June 30, 2011, 01:26:19 AM

It's alright to do so, to avoid covering up too much of the rack don't use too large of a pan. That will block too much heat which can cause a fire hazard, and restrict smoke circulation. Also use a pan with low sides. I've only done this once, and found that the drippings dry up, so I needed to deglaze the pan to recover the sauce.

One other thing on the reheating; you need to stir the pork up about half way through the reheating time. For a full half steam table pan, it can take 30 - 45 minutes. For moisture other then vaunted vinegar you can use low sodium chicken broth, apple juice or even water.

johnredcorn1 · July 01, 2011, 04:53:38 AM

Thanks for the tips Habs. Smoked it yesterday without the pan under the butt came out great. I had to finish in the oven the dreaded DBS burner died, at least it died after the smoke. No smoked turkey for today can't get a new burner that fast. Happy Canada Day and a early Happy 4th of July.