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!!!
[B]Full Draw BBQ[/B]
Lang 60D trailer
22.5 Weber Kettle - retired
[COLOR=red][B]Rec Tec[/B][/COLOR] Grill