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done @ 24 hours

MickeyTMickeyT Posts: 607
edited 10:37PM in EggHead Forum
<p />Oh well. That's one for the books.[p]Turned out great with an off the chart bark. Tucked away for tomorrow's party of 47. Will reheat at 250 for an hour or so, Any other suggestions on re-heating are taken kindly.[p]Mick


  • BordersBorders Posts: 665
    MickeyT, you must be proud. I can smell those puppies from here!

  • BBQfan1BBQfan1 Posts: 562
    A little chicken broth in a foil covered pan along with the pulled pork helps keep the meat moist during the re-heat.

  • RRPRRP Posts: 22,052
    MickeyT, you may have seen my post about the reheat from before it's a hint I credit to Dave Spence aka Dr Chicken. After I have pulled the pork I place it in a storage bag until whenever - even freeze if there's that much time inbetween...then fill a crock pot and pour in a full can of Coke - has to be the original Coca-Cola not diet flavored stuff as that won't work nor will Pepsi work. You won't have a warmed over taste at all. This trick works equally well with beef - don't ask me why, but I swear by it!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Steve-BSteve-B Posts: 339
    RRP,[p]I agree! It is amazing!!! I don't why it works, but it does.[p]Steve-B
  • BBQfan1BBQfan1 Posts: 562
    Dave has passed this idea onto me as well, but I've never been 'brave enough' to try it.. LOL, thus the suggestion of chicken broth I made below.
    I do, however, use and believe in his suggestion to use Coke in the drip pan when cooking butts and briskets. They seem to come out juicier and more tender with this method over anything else I've tried.

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