What have you smoked lately? Q-view...
I love reheated ribs. We always cook 3 racks. Cut the extra racks in half put in foil and then freezer bag. Then you can take them out and put in the oven or grill for a quick meal. Almost seam better than fresh. Maybe it's because my head hasn't been in the smoke for hours. Kinda get the full effect
Migr*r is crazy. I bought a couple habaneros once to "try" them....they were 10x hotter than jalapeños...couldn't use them in anything they were too hot. I thought I could handle some heat, but holy crap that grill full of them looks like utter terror.
How many 55gal drums of sauce are you making?
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.