Reheating


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
A lot of posts regarding butts recommend cooking them in advance and reheating, something I have certainly done, esp for a multi butt cook. Usually, I save them in roaster pans, and the put them in a 300 degree oven for few hours. I always worry that they won't get hot enough.

Given that I don't have a cryovac [?] sealer or something like that, what's opinions on the best reheating methods?

Cheers,
Michael
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I always worry that they won't get hot enough. </div></BLOCKQUOTE>
All you need is for the meat to get to serving temp, ~140-150 or so.

It is safer and faster to pull the meat after the intial rest. I mix in a little finishing sauce during pulling and cool the meat fairly quickly.

(I will chill pans in the fridge or freezer so the meat, once pulled and tossed with finisher, can be spread out in the pans to cool quickly in the fridge. Once cooled the meat can go into the reheating pan I plan to use, then sit in the fridge, covered, till the time I plan to reheat, or get packed into other containers and frozen if I have done the meat well ahead of time. I then thaw before reheating.)

For reheating in a pan I usually a 300-350 oven (I pick the temp depending on what else I need to use the oven for). After the meat has reheated for a while, usually 25-30 min or so, I open the pan and stir, recovering afterwards, then repeat every 10 min or so till the meat is serving-temp hot.
 
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