Basic Reheating of Some Smoked Meats
So many times, smoked meat is reheated in the microwave and it's not so good tasting. It has a disappointing let down, like eating leather. And before it was so delicious and so excitingly good...
But imagine smoking a pork butt or whole turkey on the smoker and you have leftovers to put in the fridge or freezer. Why won't it taste just as good the next day, next week or next month? What happens to the moisture? And that nice aromatic smoke flavor?
I'll tell you the secrets, and what you can do!
Featured Pinch Tips Video
- 1/4 c
- turkey or chicken broth or
- 1/4 cup vegetable broth
- 1/2 c
- apple cider or apple juice
- 1/4 to 1/2 cup beef broth
SMOKED TURKEY OR SMOKED CHICKEN
SMOKED PORK BUTT OR SHOULDER OR SMOKED RIBS
The secret to pulled pork or shoulder is to freeze or refrigerate the meat in a freezer sealing bag. The food saver bags work well with this idea: Place your bag (yes, including the bag) of pulled pork in a pot that's big enough to hold it, adding enough water around it to come midway up the pot. Place the pot on your stove top and begin heating the water on LOW. Once the water has heated to LOW, you can increase the temperature to MEDIUM LOW to MEDIUM increasing temperatures slowly. This allows the meat to heat up without loosing any flavor whatsoever. This process takes a progression of time, about 10 to 20 minutes (also depending on how much meat you have). But, you never need to add anything to keep the moisture locked in. METHOD #2 explains how to heat in the oven if you have a full pan size.