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In Reply to: reheating smoked pork shoulder/butt posted by jtl in ri on August 27, 2013 at 12:00:29:
We do about 500 pounds at a yearly event and pre-cook our butts. We pull them, slightly sauce, pan them and put in fridge. At the event we add about a 1/2 to 1 cup apple juice to the pulled pork in the pan for moisture and reheat in smoker at 250/275 until meat hits 165 degrees. We add a touch more sauce, mix well and serve.
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