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Old 05-20-2011, 09:44 AM   #7
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Join Date: 03-17-11
Location: Marlboro, MA

Originally Posted by CarolinaQue View Post
I would cook, rest, pull and then put the meat in the freezer for a few hours, tossing it around every so often so the warm meat in the middle get's exposed to the cold temps fast enough. Once it's cooled in the freezer for a few hours, you can transfer it to a fridge and hold until Sunday. Reheating, I would put them in a foil pan with a little apple juice and reheat at 350* for an hour to an hour and a half or until it get's hot. Making sure to mix it up every once in a while to get the colder meat hot as fast as possible.

this is exactly what i do - i even use the gasser on the deck to help heat up some of the pans. i've done this with brisket, ribs and PP with success for all the grad parties. too much going on the day of the party with last minute stuff to have to worry about anyting other than reheating. plus it tastes damn good heated up. best of luck
Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM
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