Smoking pork after it's pulled ???


 
J

John Furdyn

TVWBB Pro
A few years ago I saw some kind of cooking show on TV not the food network some other channel. A guy somked a pork butt, and pulled etc. I believe he then showed how he reheated the leftovers on and outdoor brick pit, he put some kind of screen on the grates and some wood on the charcoal, put the pulled pork on the screen and used an inverted baking pan or something to cover the pork, let it reheat and said it got some more smoke flavor into the pork.

Anyone heard of or done this ?
 
That does not sound like a good idea to me. If the meat was smoked properly during the original cook, most of the time it will taste smokier when reheated because you are not smelling the smoke like when it was first cooked. This reheat on a screen method will dry the pork out quickly. Be careful.
 
Very bad idea. You will have dry nasty pork.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Very bad idea. You will have dry nasty pork.
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I agree. Once it's been cooked and pulled/chopped, if it's reintroduced to an open pit with heat, it'll dry out faster than you can say shredded shoe leather.
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Bill
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I agree with the drying out etc. We just had some leftovers from my pork butt, I cooked yesterday. Had some unexpected company for lunch today, They thought my reheated stuff was great Although I had the time yesterday, so I cooked it @ 250-275 instead of high heat (as i usually do), man it seamed like it took forever. happy smoking. John
 
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