Juice Up, Flavorize and Reheat Pulled Pork - Learn to Smoke Meat with Jeff Phillips (2024)

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I've had a several questions this year about how to reheat pulled pork and how to keep reheated pulled pork from being dry.

In this tutorial, I'll start off by showing you my favorite way to smoke up a pork butt, a couple of them in fact, and then, I am going to show you how to take that already cooked pulled pork (a day later) and make it taste like you just pulled it out of the smoker. It'll be juicier than it ever was, taste better than it did right out of the smoker and even have more smoke flavor;-)

Are you excited about this one? I sure am ;-)

Keep reading!

Helpful Information

• Prep Time: 10 minutes
• Cook Time: 14 hours
• Smoker Temp: 225°F (107°C)
• Meat Finish Temp: 207°F (97°C)
• Recommended Wood: Hickory

What You'll Need

• 1 Boston Butt (Pork Butt)
• 1 half-size foil pan
• 2 TBS Yellow mustard
• ½ cup Jeff's original rub
• 1 stick (¼ lb) of butter
• ¼ cup Jeff's Texas style rub

Step 1: Butts in a Pan

This step is optional but I highly recommend it: Place the pork butt into a half-size foil pan fat cap up. If you have multiple pieces of meat, use a separate pan for each one.

Why use a pan? This keeps your smoker cleaner and ensures you catch all of those tasty juices from the pork butt.

Step 2: Mustard and Rub

Apply a thin coat of mustard to the fat-cap and sides of the pork butt. This helps the rub to stick really well to the meat.

Then generously apply Jeff's original rubto the fat cap and sides of the butt.

After mustard and rub application, let the butt sit there for about 10 minutes so the rub can become one with the mustard and then flip it over to fat cap down.

This is where it will stay during the cooking process.

Apply mustard and rub to the “now” top side and you are ready to cook.

Leave it sitting there while you go get the smoker ready.

Step 3:Set up the Smoker

Set up your smoker for cooking at about 225°F (107°C) with indirect heat.

Note: if you are using a pellet smoker, here are some tips to help you out.

If your smoker uses a water pan, fill it up.

Give the smoker a little time to heat up before continuing with the smoke process.

Step 4: Smoke thePork Butt(s)

Place the pans with the pork butts on the smoker grate and close the lid.

Make sure you have good smoke flowing.. I used hickory wood for mine but you can use your favorite or whatever smoking wood you have available.

Keep the smoke going for at least 4-6 hours but it's okay to keep it going the entire time.

Maintain 225°F (107°C) throughout the smoking process and you can expect the pork butts to take about 14 hours to finish.

Some folks like to wrap or cover the pork butts once it hits 160°F (71°C) but I usually don't employ this method.

When the pork butts reach 207°F (97°C) in the thickest part of the meat, they are done cooking and ready to come into the house to cool down.

Step 5: Reserve the Juices

Pour off the juices from the pan into a large jar or other container.

Here's some instructions for separating the fat from the juices if you want to do that.

Set them aside for later.

Note: Another option is to leave the juice inthe pan and pull the meat apart right there in those juices. This is not as healthy but it tastes amazing and the meat is SO juicy and flavorful!

Step 6: Pull orShred the Meat

After the meat has cooled for about an hour, use a couple of forks to pull the meat into pieces. Don't shred it too much.. just let it fall apart into it's natural sections.

Spend a few minutes removing any large pieces of fat or membrane and you're done!

Cover the pans with the meat and place them in the fridge for reheating later.

How to Reheat Pulled Pork

As I mentioned previously, I've had a lot of questions on how to reheat pulled pork so that it doesn't end up dry or taste like it was cooked yesterday (even though it was). Here is my easy method to making it taste juicier, smokier and even better than it did the day before:

Step 1: Meat Into Pans

Preferably you can reheat this on the smoker but it will also work fine in the oven or even over the stop top or grill.

Place the meat into foil pans or even large cast iron skillets like I did.

Step 2: Juice it Up

If you have reserved juices then pour that evenly over the top of the pulled pork. I often use these juices when I first serve the meat so it's common to now have any juice left when it's time to reheat. No problem!

Add a stick of butter to the top of the meat.

Note: I was short on butter while taking these pictures so I had to use a half stick on each pan to make it work. That was enough but in my opinion, a whole stick is best.

During the reheating process, the butter will melt and juice up the meat.

Step 3: Add More Seasoning

With the butter on top of the meat for more juice, add more seasoning over the top of the meat as well. I don't measure this but rather do it to taste. Add a good sprinkle then taste it. You can easily add more if needed right before you serve it up.

I used Jeff's original rub during the cooking process which is a really great balance of sweet and spicy without being too far in either direction.

During the reheat, I prefer to use Jeff's Texas style rub instead of the original rub. It has a little more salt than the original and tends to bring out the flavor a little more.

Step 4: Reheat the Meat

On the smoker set it up for about 225°F (107°C) or even as high as 275°F (135°C) if you're in a hurry. Reheat uncovered for 30-60 minutes or until the butter is fully melted and the meat is good and hot all the way through.

In a pellet smoker set it to the specialized smoke setting so you'll get maximum smoke flavor during the reheat. Leave the meat uncovered and reheat for 60-90 minutes or until the butter is fully melted and the meat is good and hot all the way through.

In the oven reheat covered with foil at 275°F (135°C) for about 30 minutes or until the butter is fully melted and the meat is good and hot all the way through.

Step 5: Serve It Up

When the meat is finished cooking, give it a good stir to mix in the butter, extra seasoning and the smoke (if you used the smoker).

Call dinner and enjoy watching everyone dig in!

I do this all the time and I'm telling you, it's as good as it was when it first came off the smoker, some even say it's better and I don't disagree.

Let me know how it goes in the comments below if you give it a try.

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