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?