Best way to re-heat smoked meat?? - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Best way to re-heat smoked meat??

Thread Tools
Old 05-01-2012, 10:21 PM   #11
Waste Allocation Load Lifter - Earth Class
passedpawn's Avatar
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,240
Liked 6888 Times on 4073 Posts

Probably not exactly what you're looking for, but... smoked ribs soup!

Last night I tossed a couple of racks of smoked ribs into a crock pot with some water and let it go overnight. (I smoked a ton of ribs and they had been in the fridge for over a week).

This morning I stripped the meat and put it back into the pot with some carrots, celery, onions, and a cup of pearled barley. Hmmmm. Actually the whole house just smells like smoked ribs now. Delish. I've got a couple of loafs of homemade rosemary bread to eat with it. Yowsa.
- Andrew

Reply With Quote
Old 05-02-2012, 03:13 AM   #12
Nov 2007
Overland Park, Kansas, Kansas
Posts: 155
Liked 3 Times on 3 Posts

Pulled pork reheats greatcin a crock pot with a little chicken broth.

Reply With Quote
Old 05-03-2012, 11:38 AM   #13
Fusorfodder's Avatar
Nov 2007
Posts: 297
Liked 2 Times on 2 Posts

I have had awesome success with vacuum sealed bags of pulled pork tossed in a pot of water and treated like a boil-in bag. The main difference is that the bark is all soft, but no real way to avoid it. The flavor is all there and the aroma fills the kitchen as soon as the bag is cut open. This method keeps it from burning or drying out, good stuff!
Primary - Beer
Primary - More Beer
Secondary - Still More Beer
Kegged - Yet More Beer
Planning - A Bunch of Beer and some mead

I always forget to update this thing, so the above should in general hold true.

Reply With Quote
Old 05-03-2012, 03:32 PM   #14
Dec 2011
Newville, Pa
Posts: 55
Liked 1 Times on 1 Posts

I usually do my pork and take it out of my smoker at least an hour before serving time and put it in a table top roaster oven where I pull it apart and put apple cider vinegar and perhaps some some left over (clean) rub into the mix and let it rest at low heat for a while (180-200) I heard this called rendering? I like what the cider does to the meat it gives it a kick.
You don't choose a live one

Reply With Quote
Old 05-03-2012, 08:43 PM   #15
uechikid's Avatar
Aug 2009
Antioch Ca.
Posts: 626
Liked 1 Times on 1 Posts

If you're smoking the same day you are serving, you can wrap the butt in foil then wrap it in heavy towels then put it in an ice chest. The foil, towels and ice chest will insulate and keep it warm for several hours.
"Carpe Diem"

Reply With Quote
Old 05-08-2012, 01:01 PM   #16
dataz722's Avatar
Oct 2007
Middletown, De
Posts: 37,060
Liked 3061 Times on 3003 Posts

Originally Posted by Bobby_M View Post
I usually vacuum seal in 1 pound portions before freezing. When I want to eat some, I fill a deep frying pan with water and heat it to simmer and I drop the bag in. The moisture has nowhere to go. Obviously you don't want this to boil, but it works out well.
I do this too but sometimes add in a small ice cube of apple juice, hot sauce, and AC vinegar into to bag before vacu sealing it.

I normally add that mixture to pulled pork before serving anyway and this just makes it easier.
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Originally Posted by Randar View Post
I was wrong

Reply With Quote
Old 05-13-2012, 09:46 PM   #17
Oct 2009
Dayton, OH
Posts: 46
Liked 1 Times on 1 Posts

Originally Posted by msh227 View Post
I'm new to smoking and got a couple basic questions.

First what is the best way to re-heat meat after it is finished smoking? We are having a little party this coming Saturday and I would like to do pulled pork but have it finished before people show up. What is the best way to re-heat the pork without drying it out? Slow cooker with sauce? Oven?

Also, I'm assuming the answer is going to be yes but is it possible to over smoke something and dry it out??
This may have already been mentioned but this best way I have found to reheat BBQ is a bit of steam. I add a bit of water and the meat to a plate or bowel, cover with some plastic wrap and nuke it for a bit (it doesn't take that much time).

Reply With Quote
Old 05-27-2012, 02:18 AM   #18
Apr 2012
Chicago, IL
Posts: 69
Liked 8 Times on 8 Posts

When ever we reheat pulled pork, we put it a pan with just a little beer, cover it with foil and heat it through in the oven. Turns out great every time.
Apartment Farm

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Meat Slicer mr_goodwrench Meat Smoking, Curing and Sausage Making 10 01-16-2012 11:26 PM
Pig down, meat smoked. thrstyunderwater Meat Smoking, Curing and Sausage Making 3 01-04-2012 07:20 PM
Question about Frozen Meat Beerthoven Meat Smoking, Curing and Sausage Making 5 10-24-2011 01:14 PM
Good Misc. Meat Day Cape Brewing Meat Smoking, Curing and Sausage Making 47 08-01-2011 10:57 PM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM

Forum Jump