What have you smoked lately? Q-view...
I have always read, and experienced, that reheated smoked meat is NEVER as good as fresh. Pulled pork is one of the more forgiving meats to reheat, however. Save ALL the juice and use it during the reheat. You might fortify it with beef or pork stock as well if you don't have enough original drippings.
If you asked about doing this with a brisket, I'd say absolutely not.
I always pull mine when they are smoked. If you don’t need it right away let it cool down below 100 degrees. The juice will redistribute nicely and pull well.
When you reheat use some finishing sauce sauce or a touch of apple cider vinegar when you reheat. It will be great.
I am planning on smoking a pork shoulder Thursday but not serving until Saturday. Would it be better to pull it right away and re heat for sammies on Saturday or just wait until Saturday when I warm it up then? Thanks in advance!
eyesman - thanks for that tip, checked LL last minute and I'm glad I did. Ended up putting half in the brine overnight and the other half for about 3 hours in the AM. The shorter brine batch turned out great, the overnight batch was borderline too salty to eat. I made a cream cheese dip out of the salty stuff and that turned out great.
Definitely something I'll try again with some tweeks. I think for the brine I'll go heavier on the sugar and even lighter on the salt.
I have smoked crappies in the past. Scaled, gutted, took off the head and tail and then scrubbed out the rib cage as there is a blood/fat deposit there. Used my standard brine. Shortened the brine time to 3-4 hours as they got salty with the usual 8 -10 hours. Once smoke flavored it doesn’t take long to finish them.
I may be a bit lazy and did not want to go back and read the entire thread. I just got my hands on a full pork belly, not sure how to make it. I got a recipe for pork belly burnt ends for a Thai-based sandwich. Anyone have any good ideas? Obviously I'll smoke it....but smoked pork belly recipes are not as common as butts and briskets....
BTW, 35 lbs of pulled pork is waaay to much for 60 people including about a dozen 18-19 year old boys. But the wife didn’t want to run outta chow. At least it freezes well so we’ll be eating it for quite some time. At least it turned out scrumptious.