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Leftover butt is dry

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Craigfoo
Craigfoo Posts: 1
edited September 2012 in EggHead Forum
I've done 2 butts and the flavor and moistness on the day of the cook is great.  However, the leftovers are dry and hard. Is there a method to preserving the moistness? Do folks store their leftovers in a broth? All suggestions helpful
Thanks
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Comments

  • bigphil
    bigphil Posts: 1,390
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    if your using a food sealer bag add some apple juice and when you reheat it that will help to keep it moist or if in a crock pot do the same add a bit of apple juice to the bottom of the pot first 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    I'm not a big apple juice guy ( I don't like sweet Q) so I just sauce it a little when I reheat. Works perfectly. AJ will work, I just prefer savory over sweet so I use sauce. Your choice, either works
    Keepin' It Weird in The ATX FBTX
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  • Griffin
    Griffin Posts: 8,200
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    I make up a vinegar sauce, like a north carolina style from what I hear but don't really know if its exact. Add some of that to the pork before refrigerating and add more if needed when reheating. Just a simple vinegar, salt, sugar, pepper, red pepper flakes and some hot sauce. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Little Steven
    Little Steven Posts: 28,817
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    If you vacuum seal it and reheat in simmering water it won't be dry. I add stock to brisket but nothing with pork.

    Steve 

    Caledon, ON

     

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  • Smokin_Trout
    Smokin_Trout Posts: 506
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    Someone on here suggested using chicken broth- that's the best thing I've found.

     

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  • bigphil
    bigphil Posts: 1,390
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    +1 on the carolina sauce done that as well but not as many like that so i go with the 1/2 cup apple juice just enough to create moisture 

    This is what i use for carolina red 
    1-1/2 cups apple cider vinegar 
    1/2 cup ketchup
    1/2 teaspoon cayenne pepper or hot red pepper flakes or add more for more heat 
    1- tablespoon sugar
    1- teaspoon salt 


    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • liquidicem
    liquidicem Posts: 52
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    The other thing is to remember what is actually making the fresh pork taste moist.  It is the perception of moisture from the melted fats mixed with the meat, not actual meat juices.  

    When you reheat the meat, make sure you mix in some of that coagulated white fat from the bottom of the container, it will make a world of difference.
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