3 butts on a 26" kettle


 
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Allen Sharar

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I'm going to smoke 3 butts on my 26" kettle for my sons birthday. I'm planning on doing them the day before so I'm not busy working the grill during his party (bouncy etc.). Just curious if anyone had any best practices on chilling/reheating the pulled pork the next day. Was planning on pulling it, refrigerating and then reheating in the oven? Should I sauce it before refrigerating etc.?? Thanks...
 
I guess it depends on your guests preference but I did some butts this past weekend and sauced when served, left some unsauced according to my guests desire. Chilled and reheated several times in the next few days in the micro. Wife is having some as we speak, still tender and delicious.
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Allen I normally pull it and add some extra rub to it. Then when I reheat I serve it " au natural" and give my guests a choice of 3 or 4 sauces to put on it themselves. My go too sauces are #5 sauce, a mustard sauce, and then something hot since a few of my friends are chilli-heads
 
I put mine in the fridge un-sauced. Then I will reheat in a crockpot, sauce during reheat or have it off to the side for the guests.
 
I do not sauce prior to refrigerating or freezing.

When refrigerating I sometimes reheat via wrapped in foil in the oven and sometimes vacuum seal and reaheat in hot water. Vacuum seal is my preferred method, but it depends on the amount of pork and time I have.

Freezing, I always vacuum seal.
 
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