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Chuck Orton

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    Chuck Orton

    I cooked my first pork butt on my new pellet smoker and followed Meathead's instructions and used Memphis Dust. It was perfect! I left the meat we didn't use whole and now I'm wondering about the best way to reheat it to use in pulled pork sandwiches?

    Pull it, bag it in individual serving baggies, freeze. Take out when ready to eat, warm either on the stove or in the microwave with a little liquid like beef broth or vinegar sauce if you're using that , enjoy! Freezes great that way.


      Chuck Orton Welcome! Glad your first pork butt turned out well for you!

      Here's a thread in the Pork Channel you might want to look at. Here's part of one of the posts on this thread:

      "...heat it back up slowly (wrapped in foil). Grill, oven, it doesn't mater at this point. I'd say 250-275 is a good cooker/oven reheat temp. Keep it wrapped so as not to dry it out unnecessarily.

      Once it hits anywhere from 150+ to 200, pull it out, unwrap it and shred it, and serve ASAP after shredding. Storing the pulled pork in a crock pot on warm/low with the lid on is your best bet IMO. Be sure to save the juices in the foil to add back into the meat.

      I don't strain the fat from the collected juice, fat is what gives BBQ its succulent mouth feel. Personally I don't feel there's enough to matter, but we're all different."

      We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.


        Welcome Chuck Orton



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