reheating pulled pork on the WSM

[Chris S Lewis]

Okay, I've read a bunch of past posts but here's my situation and any helpful suggestions would be welcome.

I have a large group picnic this Sunday so as time allowed I've been smoking butts, pulling them, putting it in vacuum bags and freezing. I've got about 18 lbs in there now.
The event is at a local park about a half hour from home so there's no kitchen etc.
It kicks off at 1:00 and there will be plenty to eat, burgers, dogs, salads etc.

My plan was to put the frozen pork in the fridge Friday evening to thaw a little.

Early Sunday morning putting the pork in disposable aluminum pans small enough to fit in the WSM (the smaller one not a 22.5).

Get to the park about 8:00am and fire up the WSM just like I would if I were smoking some butts.

Full water pan and shoot for 225°.

Put the pork on and hope it's hot enough for sandwiches by 1:00.

I was going to cover the pans while warming, check and stir every half hour or so and sprinkle the pork lightly with an apple juice/apple cider vinger combo to keep it moist.

Have I missed anything? Has anyone done something like this before. I sure hope this works.

Thanks in advance and I'll report back Sunday night or Monday.

 

[Chris Nielsen]

I haven't done this, but I would beware or re-cooking the meat. You want to introduce enough heat to get the meat to temperature just before serving, but not hold it there excessively long. For safety reasons as well, I imagine you don't want to take too much time getting it to temperature either, though I could be wrong.

What I might try is sticking your freezer bags in boiling water (as has been advised many times in this forum) and getting it to temperature and then putting it in lidded containers and them inside a cooler to keep warm.

I know a whole butt inside a cooler will stay hot for a couple hours. If you play your cards right you might be able to do the same with pre-pulled.

Anyhow, just an idea for an alternative method. Hopefully someone more experienced in reheating large quantities can guide you a little better.

 

[K Kruger]

I'd use an empty water pan and shoot for 300. No need to low/slow a reheat. If you don't have small enough pans just put in HD foil pouches, seam up. You can stack them on each other and rotate when you open to stir.

Skip sprinkling. Just put your liquids in there when you put the pork in the pans/pouches.

Pork will not dry out (nothing will) if you don't overheat it. Heat only to serving temp then serve. If the cooker is hot it won't take that long.

 

[Chris S Lewis]

Thanks for the suggestion Chris. I've boiled in the bag before and that does work well, problem with that is I have committed to helping with tent set up and other chores at the site so I'm going to be there a good 4-5 hours before eating starts

Kevin, thanks for the foil pouch suggestion. That might be an easier way to do it.