Originally Posted by Pappy
I store it in 1 gallon bags over night in the fridge. When you re-heat, if it is a little dry you can add some apple juice for moisture. I also like to mix in a little more rub. Not enough that you can see it. Just a little for flavor.
It wont be dry if you leave it whole and pull it the next day
no adding apple juice or anything like that
Its like it just came off the smoker
dont believe me if you dont want to...
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie
Member Great Lakes BBQ Assn