View Single Post
Unread 03-05-2006, 02:40 PM   #5
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

If I do it by the serving, either nuking or putting the vacuum sealed bags in boiling water. If I know I'm going to be reheating a whole butt or brisket, though, I like to put it in foil whole, then reheat in a 200 degree oven over a couple of hours, until it's to serving temp. I think leaving the meat whole keeps it more moist. This has worked great for meals for the next Friday night, or if I'm taking it into the office (I'll use a crockpot then).
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote