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Old 10-18-2013, 07:58 AM   #1
Knows what a fatty is.

Join Date: 03-05-13
Location: Toronto, ON
Default Holding pork & brisket for vending

How do you hold your pulled pork & brisket when vending? I used the drippings to keep them moist, but the product ended up very oily (and orange...). The second day, I separated the fat, mixed the drippings down 50/50 with water and added a little BBQ sauce. Turned out a little better, but still not great.

Also, my ribs seemed to dry out after about 2 hours in a cambro. Any ideas for me there?
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