i am assuming you have it wrapped in foil still and i know this method sounds nuts.
the biggest danger you have is drying the meat out before it hits 165f.
my favorite piece of kitchen equipment is a steamer due to moist even heat. i don't know about you but that is a pricey piece so here is what i have done and remember 165f is common sense health code on this.
you will need;
1- an oven
2- a 4" or 6" hotel pan
3- a 2" or 4" hotel perforated pan
4- enough boiling water to 1/2 fill your hotels
ok set oven to 250f and let it preheat
while you are doing this boil the water
when oven hits temp fill your hotel 1/2 full and put in your perf pan with the wrapped meat in it.
shove that into oven and stick your remote thermo in the meat
when it hits 165f you're done.
method could be used in an fec or sm150 or any cookshack that will get to 250f.
hey your question just solves something i have been pondering for awhile. i really love to make classic terrines and have been mentally playing with the idea of a smoked one. your question just gave me the answer. thanks man!!!!
oh one other reason i like this method is steam kills bacteria so you are cooking and reheating in an enviroment that is almost germ free
hope this helps
the instructions took longer to type than do it lol
jack
ps. learned this trick a few years back doing convention work and guess which piece of equipment broke down when it was needed the most
