About a month ago, prior to joining the PM Club, I printed the Tuffy Stone Pulled Pork recipe that was featured on the Amazing Ribs website. I am not necessarily an amateur, but far from a professional cook. I had a family gathering in a couple weeks and I said I would provide the meat. SO I smoked a couple butts following the recipe, on my Camp Chef woodwind pellet smoker. They turned out amazing! My problem was that the family gathering was still 2 weeks away. I vacuum sealed the meat and placed them in the freezer. The night before the party, I put the meat in the refrigerator. About 3 hours before we were going to eat, I put the meat in a foil pan, placed it on my Weber kettle at 250 degrees and put hickory chunks on the hot Kingsford coals, no cover on the pan. Left it heating for 3 hours, every hour or so I would mix the meat around and give it a spritz of apple juice. This turned out to be an excellent way of reheating the meat, and getting a deeper smoke flavor into the meat.
I'm not sure if "double smoking" is something that is commonly done, but it worked for me.
I'm not sure if "double smoking" is something that is commonly done, but it worked for me.
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