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Re-heating pulled pork

 
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Exitspeed



Joined: 06 Sep 2008
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PostPosted: Mon Mar 28 11 11:15 pm    Post subject: Re-heating pulled pork Reply with quote

So here's the situation. I'm making 2 butts for my sons 1st birthday party. The party is at Noon at my in-laws and we are going over there around 10am.

So my plan was to cook the butts the day/night before. I'd be cooking it from about 2pm on until it's done.

What would be the best thing to do with it until the next day and how should I heat it back up?

Do I pull it after letting it rest, and then maybe put it in the foil cooking trays, put them in the fridge, and then thrown them on the grill the next day to warm them up?

Thanks in advance.
Mel
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GeorgeH
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PostPosted: Tue Mar 29 11 2:05 am    Post subject: Reply with quote

I have pulled pork after it set in the fridge all night and it worked out fine. I usually just reheat it in the microwave, though this is usually small amounts.

George
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Exitspeed



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PostPosted: Tue Mar 29 11 4:37 am    Post subject: Reply with quote

I could use a Nesco or crockpots as well.
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Raine
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PostPosted: Wed Mar 30 11 1:44 am    Post subject: Reply with quote

If you are eating 2 hours after you pull them from the cooker, I would just wrap them real good, and put them in the in-laws oven on the lowest setting.
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Exitspeed



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PostPosted: Wed Mar 30 11 2:16 am    Post subject: Reply with quote

That sounds good. Thanks.
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SoEzzy
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PostPosted: Wed Mar 30 11 4:06 am    Post subject: Reply with quote

If you know you can get them done, aim to take them off the pit at 9:00 AM, double wrap them in foil, and pack them in a cooler, (you can pre-warm the cooler with hot water from the tap, or boiling water from a pan/ kettle, but put a little cold water in first so you don't bubble the bottom of the cooler), put a couple of towels underneath and around the meat, fill the air space as much as possible.

The meat will hot hold for 5 hours, and still be almost too hot to handle.

Seeing as you are only 2 or 3 hours from cooking to eating, it will all be good.
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Exitspeed



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PostPosted: Wed Mar 30 11 4:27 am    Post subject: Reply with quote

SoEzzy wrote:
If you know you can get them done, aim to take them off the pit at 9:00 AM, double wrap them in foil, and pack them in a cooler, (you can pre-warm the cooler with hot water from the tap, or boiling water from a pan/ kettle, but put a little cold water in first so you don't bubble the bottom of the cooler), put a couple of towels underneath and around the meat, fill the air space as much as possible.

The meat will hot hold for 5 hours, and still be almost too hot to handle.

Seeing as you are only 2 or 3 hours from cooking to eating, it will all be good.


That seems easy enough.

I'm wondering if anyone has done this...I'm thinking about putting them on my smoker and doing the smoke part for the first few hours, then taking them off and putting them in a Nesco at like 250 until they are done? Is that completely insane?
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SoEzzy
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PostPosted: Wed Mar 30 11 6:22 am    Post subject: Reply with quote

Why use two thins to cook them, when you've taken the time to start one?

I'd prefer to start and finish in the same pit... but that's just me!
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Exitspeed



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PostPosted: Wed Mar 30 11 10:20 pm    Post subject: Reply with quote

Well I'm just thinking about having to keep the my grill at the right temp all night long. It would be much easier to get the smoke part done on the grill, and then throw them in the nesco and get some sleep. I have a bachelor party to go to that night as well, so I wanna get some sleep.
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Raine
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PostPosted: Wed Mar 30 11 11:19 pm    Post subject: Reply with quote

That's the beauty of a WSM especially if you are just cooking a small amount. Load it up and it will perk at the same temp for about 12 hours.
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Exitspeed



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PostPosted: Wed Mar 30 11 11:27 pm    Post subject: Reply with quote

Raine wrote:
That's the beauty of a WSM especially if you are just cooking a small amount. Load it up and it will perk at the same temp for about 12 hours.


Yeah I don't have one of those unfortunately. I have a Charbroil with side box.
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Raine
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PostPosted: Wed Mar 30 11 11:42 pm    Post subject: Reply with quote

WSMs make wonderful gifts, and Father's Day ain't too far off.
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Exitspeed



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PostPosted: Thu Mar 31 11 12:50 am    Post subject: Reply with quote

I had 4 grills at one point, and am down to 3. I don't think my wife will be buying me another one anytime soon. lol.
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