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Unread 12-21-2012, 01:04 AM   #2
Pyle's BBQ
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The one you are taking to work, you could leave it whole and heat it up in the oven at home and hold it in a cooler until you are ready to serve. How long will is from the time you leave for work until lunch?

The second one, I would leave it wrapped and put it in the fridge. You will not lose that much moisture. Reheat at about 300*F until 160*F(for safety's sake). Heating at the high temp will get the meat to temp faster and not give it a chance to dry out.
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Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

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