Re heating time question
- Thread starter DennisM
- Start date
K Kruger
TVWBB 1-Star Olympian
Time will depend on how cold everything is and how loaded the hot oven. PP I often vac-pack shallowly and reheat in water (20 min) but I will pan it when reheating larger amounts. Still, it's best not to have the pork packed into a small pan; use two pans or one larger pan to avoid this.
I use a little finishing sauce added to the pork as I pull it. (Add some moisture before reheating if you haven't already.) For brisket, I place on a rack in a pan, drizzle with beef stock mixed with a little unsalted butter. Both pans get covered tightly. I reheat at 300 and monitor the internal of the brisket. Stir the pork once at the 20-25-minute mark and recover; again just before it's ready or when you remove it for serving. The brisket can be left alone.
There is leeway with pork but brisket, like most reheated meats, should be taken to serving temp (mid-140s - mid-150s) and no higher. Heating till very hot means the meat cooks further and this means it is likelier to dry out. I figure 40-50 minutes, usually.
I use a little finishing sauce added to the pork as I pull it. (Add some moisture before reheating if you haven't already.) For brisket, I place on a rack in a pan, drizzle with beef stock mixed with a little unsalted butter. Both pans get covered tightly. I reheat at 300 and monitor the internal of the brisket. Stir the pork once at the 20-25-minute mark and recover; again just before it's ready or when you remove it for serving. The brisket can be left alone.
There is leeway with pork but brisket, like most reheated meats, should be taken to serving temp (mid-140s - mid-150s) and no higher. Heating till very hot means the meat cooks further and this means it is likelier to dry out. I figure 40-50 minutes, usually.