reheat whole or pulled?


 
B

Bob Kuester

TVWBB Member
I was planning on smoking a butt for the big game coming up but wanted to do it a couple of days before. (Friday) I have a few questions on the reheat and temp of that.
Should I keep the butt un-pulled to reheat or pull it? If so, should I add the bbq sauce before or after reheating?
If I keep it whole, What temp should I use and should I keep it foiled?
I'm leaning towards pulling it and saucing it. To reheat, I was thinking putting pork in a covered foil pan and using a low temp (250) in the oven.
Thanks for your input.

Bob...
 
Pull it but don't sauce it. I always put out a couple types of sauce and let my guests add the sauce themselves. Put it in zip lock bags and just drop the bags in simmering water to reheat.

That's how I do it anyways.
 
Bob K,

I agree with Bob S. The problem in doing it whole is that you must get it cooled off to safe temps when you are done cooking. It is harder to do when whole, although not impossible. When it is pulled, it will cool off much faster. I would pull in advance, let cool, put in freezer bags and reheat in simmering water. Sauce after you reheat or have sauces out as Bob suggests. If you are going from refrigerated to the simmering water, it will only take a few minutes to reheat. From frozen, of course it takes awhile longer.
 
Hey, many thanks guys. I freeze my pulled leftovers in the bags, but didn't think to reheat in simmering water. Great way to prevent it from drying out.

Rich
 
I agree it is definately best to rest, then pull then cool quickly and reheat in the sealed bags.

The one area I differ is I would personally recomend adding a light finishing sauce once the pork is pulled to keep it moist. I would still do as Bob says and serve a few stronger / thicker sauces on the side as well but I would go the finishing sauce route for sure. A good one is here.

Clark
 
IMO, it's best to reheat it pulled.

Agree with Clark. I add a thin finishing sauce when sealing and then a thicker version when serving.
 
I agree also, I usually do NC BBQ and always add a little of the NC vinegar sauce to the pulled pork before serving. That's also the way every NC BBQ joint I ever went to server their's. More sauce on the side and, for you who don't go the NC way, any sauce will go ok as a followup.

Rich
 
Yep, ditto. I always pull, cool, vac seal and freeze. Reheating in the bag in hot water. I don't take the water to a boil, try to keep it around 140. Definitely better for keeping it from over cooking. I do the same with brisket in that I typically slice and seal it.
 
I pull first. I like to reheat in a crock pot with just a touch of bbq sauce. I then have a few different sauces available to allow for individual tastes.

Mike
 
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