Originally Posted by Jeff Therrell
I smoke my meat at night and put it in 1/2 size foil pans with lids and refridgerate until needed and warm it on a flat top grille and then into my Hatco warmer. I never freeze.
Your reheating BBQ on a flat top???
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR