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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-16-2012, 02:57 PM   #1
Full Draw BBQ
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Default Pulling and slicing to hold ??

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
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Unread 11-16-2012, 04:25 PM   #2
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Cool down whole. Reheat whole to 160*F. Pull and slice on Tuesday.
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Unread 11-16-2012, 04:52 PM   #3
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What Bryan said. You raise the risk of drying the meat out by slicing first.
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Unread 11-16-2012, 04:56 PM   #4
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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.
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