Best Way to Re-heat a Frozen, Previously Smoked Chuck Roast?

[birgeken]

The title pretty much says it all...I have a frozen chuck roast I smoked a couple weeks ago and I am wondering if anyone has any suggestions as to the best way to reheat it? I will probably just heat it up in the oven, but should I wrap it in foil to keep it juicy? Also what temperature should I pull it? About 165 or so I'm thinking. I'm just trying to maximize the smoky goodness and juiciness I put into it a couple weeks ago. Thanks guys!

[PitRow]

Is it still whole? I would think the absolute best way would be to sous-vide it so it doesn't get over cooked or dry out. Beyond that, yeah probably foiled in a low oven would be best.

[Flatbroke]

I use a Sous Vide to reheat Frozen roasts. Place them in frozen and ready to eat in a couple hours. What temp did you take the chuck to when you cooked it. . are you pulling, chopping or slicing it to eat?

[nickelmore]

Is it still whole? I would think the absolute best way would be to sous-vide it so it doesn't get over cooked or dry out. Beyond that, yeah probably foiled in a low oven would be best.

X2

[SMOKE FREAK]

I have a suggestion but first I have a question...Why? Why did you freeze a whole smoked roast?

OK never mind...

I'd put it in a baking dish with just a bit of liquid. Ya just want a little steam. Foil tight and cook in your oven, low and slow, just like you smoked it. Since it's already cooked, all you need is to reheat it to serving temp. 140-160 is my thought.

[Richtee]

Barring a sous vide... ( best way) do not take to 165 if it’s already at pull. 150 is fine. Foil heavily, remove foil at 140 to help barq stay barq-ie. Even sous vide had the “soft barq” issue. Dry heat is needed to resurrect that.

[gmotoman]

Why the heck do you have leftovers?