Grilling & Recipes: Tip for warming pulled pork and other smoked stuff

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	Name:	Tall Cotton -
	Subject:	Tip for warming pulled pork and other smoked stuff
	Date:	4/11/2011 4:50:43 PM

I smoked two butts Thursday night and Friday on the Masterbilt electric. Since we were not planning to eat them until Sunday I had a choice of leaving them wrapped in foil, then warm and pull on Sunday, or pull on Friday, pack them, and warm up on Sunday. I chose to pull on Friday night and vacuum pack in 2 lb bags. On Sunday I took a large pot of water and immersed the vacuum bag, (except for the sealed area) in the water. With the pot set on simmer (med low) it took about 30 minutes to bring the pork to a suitable eating temp. Since it was sealed the meat didn't dry out. I'm sure this method would work for almost any leftover that can be vac packed. The Q was still moist and heated much more quickly than in the oven wrapped in foil and there was no danger of burning it. Give it a shot.