Pulling and slicing to hold ??

Full Draw BBQ · Nov 16, 2012

Hi everyone. I'm doing a big cook tomorrow, but I'm not serving to one person until Tuesday night. She has asked for Pulled Pork and Brisket. Should I cook them, cook them down and put in fridge till Tues......and reheat covered in oven, then pull and slice? Or pull and slice tomorrow, keep in pans ready to serve, and reheat on Tuesday? Thanks for any knowledge......have a great weekend!!!

Mike

Pyle's BBQ · Nov 16, 2012

Cool down whole. Reheat whole to 160*F. Pull and slice on Tuesday.

Arlin_MacRae · Nov 16, 2012

What Bryan said. You raise the risk of drying the meat out by slicing first.

tbutts · Nov 16, 2012

I would go ahead and pull the pork it always seems to reheat well and wait to slice the brisket after you warm it back up.

Pulling and slicing to hold ??

Full Draw BBQ

Full Fledged Farker

Pyle's BBQ

Babbling Farker

Arlin_MacRae

somebody shut me the fark up.

tbutts

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