[hossrocks]

Originally Posted by Bbq Bubba

Are you slicing them cold then warming in a steam table?

Do you think you'll have to add broth to keep moist on warm-up?

We slice it cold and bag it up in 5lb food saver bags. Reheat in simmering 140-160 degree water. It can sit in the water for as long as you like without over cooking. The bag holds all the original moisture from the meat in. I do leave a little extra fat when I trim though. Do the same thing with my tri tip. Takes about 20 minutes to reheat each bag.