Quote:
Originally Posted by bbqbull
I agree, reheat whole butts, shred/pull when up to temp of 200.
I think previously cooked food must be reheated to a min. of 165 degrees.
We reheated some pulled pork that was already pulled the day before and it turned out very dry at our gig a week ago.
We used chicken broth instead of apple juice to add moisture.
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This isn't an aggreement with me, Bull. I say pull before you freeze. I've never had a problem with it drying out.
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