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Simple. This is how I reheat pulled pork and pork butts. 🦴 Add enough water to cover the butt in a big pot. Put in a sous vide at 185 degrees F or bring water to a simmer on the stove 🦴 Add the butt in cryo-vac, bring the water back to 185. You can do this in a ziplock bag too, just make sure the seal isn’t under water 🦴 Leave in water for 2hrs 🦴 Shred, salt, and sauce as desired #rollingbonesbbq #bbq #pulledpork #porkbutt #lowandslow | Rolling Bones Barbecue
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Simple. This is how I reheat pulled pork and pork butts. 🦴 Add enough water to cover the butt in a big pot. Put in a sous vide at 185 degrees F or bring water to a simmer on the stove 🦴 Add the butt in cryo-vac, bring the water back to 185. You can do this in a ziplock bag too, just make sure the seal isn’t under water 🦴 Leave in water for 2hrs 🦴 Shred, salt, and sauce as desired #rollingbonesbbq #bbq #pulledpork #porkbutt #lowandslow | Rolling Bones Barbecue
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Don’t bother with an oven. Reheat your brisket with a sous vide machine. It’s a nice, delicate way to bring it up to temp. I don’t typically freeze sliced brisket. I did it for the video. I prefer to freeze them whole if I have to freeze. Freezing sliced brisket, thawing, and then reheating seems to result in a big texture hit so it’s usually getting turning into chopped beef around here. Eat B.B.Q. Live Forever #rollingbonesbbq #bbq #brisket #beef #texasbbq
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