Food and Drink Brinkman smoke n grill

FlaChief58 · 08-18-2013, 11:22 AM

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?

Leave it whole, reheat it wrapped in the oven (I'd use an aluminum pan with the cooking juices), pull & serve.

**lewdog** · 08-18-2013, 11:27 AM

Quote:

Originally Posted by Flachief58

Leave it whole, reheat it wrapped in the oven (I'd use an aluminum pan with the cooking juices), pull & serve.

Temp of the oven when reheating?

FlaChief58 · 08-18-2013, 11:29 AM

Quote:

Originally Posted by lewdog

Temp of the oven when reheating?

275-300 until the internal is where you want it