Quote:
Originally Posted by lewdog
I have a smoking question and figured we might as well bump this thread up. There was some good info in here last year that I used quite a bit.
I'm going to a friend's house for opening day. Here on West Coast time that means 10 a.m. kickoff. I am going to smoke a pork butt for some pulled pork sandwiches, but due to time constraints and not being at my house, I'm going to have to do this the day before.
Given the butt size I will be using it will likely take 9-10 hours to get it up to a temp of 190.
My question is how do I store this and re-heat it the day after so that the meat doesn't get dried out and tastes as close to coming off the smoker as it can be instead of microwaved leftovers?
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this will get me fired from this thread (yes i know, you want to smoke it):
slow cook that pork butt in a slow cooker. no, it won't have the "same" taste you're looking for. but if you're not at your house, do it in a slow cooker. i've got a recipe around here somewhere that i could post if you want it.
hot sauce, your fav bbq sauce, and a few other things i can't remember off the top of my head. it does wonders for pulled pork sammiches.