The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Pulling and slicing to hold ?? (http://www.bbq-brethren.com/forum/showthread.php?t=147899)

Full Draw BBQ 11-16-2012 02:57 PM

Pulling and slicing to hold ??
 
Hi everyone. I'm doing a big cook tomorrow, but I'm not serving to one person until Tuesday night. She has asked for Pulled Pork and Brisket. Should I cook them, cook them down and put in fridge till Tues......and reheat covered in oven, then pull and slice? Or pull and slice tomorrow, keep in pans ready to serve, and reheat on Tuesday? Thanks for any knowledge......have a great weekend!!!

Mike

Pyle's BBQ 11-16-2012 04:25 PM

Cool down whole. Reheat whole to 160*F. Pull and slice on Tuesday.

Arlin_MacRae 11-16-2012 04:52 PM

What Bryan said. You raise the risk of drying the meat out by slicing first.

tbutts 11-16-2012 04:56 PM

I would go ahead and pull the pork it always seems to reheat well and wait to slice the brisket after you warm it back up.


All times are GMT -5. The time now is 11:49 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.