Holding pork & brisket for vending

never ever dried out in cambros...ribs are stored whole not sliced, and brisket I use minors beef base and keep slices moist...you can vacuum pack slices and warm in the bag for a few minutes..and pork butts are done days ahead of time.pulled sauced and wraped in plastic ..place back in smokers about 6 or 7 am in cambros at internal 175/180 the hold temp all day for pork use hot water to moisten in your holding serving station..

baby backs are 2.09..st loise 2.29
1.24 or something like that for butts, I just did a party yesterday that did a bunch of ribs n butts...
all my butts are injected, mixture of sugar/salt/juice/vinegar, if I have to do 20 or 30, or even if only 2, they are rubbed, placed in smoker , then injected, this keeps the mess down and the juice stays in cooker..I never foil brisket or butts, sometimes I do foil ribs for an hour the re-bark..
When butts are pulled, a splash of rub n sauce n juice goes in just to keep pork moist...then wrapped in plastic..then foil to get ready to freeze or re-heat, thats why I can get away with water or water down some sauce..lots of flavour already in there..keep the sauce warm though, so you dont chill the meat, in your warmers when times are slow, pull your meat to the front and put sauce in the back to warm
up..
Minors beef, pork, chicken, turkey, seafood,vegatable, chipotle, ham are available at rest depot...
more flovours available direct at soupbase..
Any given day around 8 am I could meet you ar rest depot and introduce you to the meat manager