Best Butt Reheating - Mine Always Turns Out Dry

[Brian B.]

I'm having a bbq later tonight and started my 2 butts last night in anticipation. I'm getting ready to do a small brisket and some ribs for this evening also.

I lost control of my temp sometime last night and woke up to a 325 lid temp. My first but (about 7 lbs) finished in 11 hours and my second one (8.5 lbs) is probably going to be done in 12. Once I rest and pull them, what is going to be the best way to reheat the pulled meat?

I have a foil pan to put it in and then I was going to put directly into the fridge. I've tried reheating in the oven, but it always seems to dry everything out. Any tips?

 

[Jon Des.]

I used Kevin Kruger's pork finishing sauce recipe to reheat the pork that I just posted about last night, and that worked really well. I was only reheating for 2 and used the microwave, though. I would try covered in the oven for a larger batch. I don't know what time you are pulling and serving, but is holding it hot in a cooler possible and then pulling later?

 

[Brian B.]

Thanks, I'll look up Kevin's sauce. I'm holding them from now until about 12 noon EST. We are not eating until 6 pm.