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Old 03-05-2006, 02:40 PM   #5
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Join Date: 02-15-06
Location: Waynesville, Ohio

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
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