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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 04-24-2013, 08:44 PM   #16
Is lookin for wood to cook with.

Join Date: 07-19-10
Location: Vermont

I sell the pulled pork pulled chicken and ribs frozen by the pound chicken and pork are hand pulled then.chilled in a blast freezer then packaged and frazen. Smoked brisket before never packaged it. Slice first then brought down to temp or take the whole brisket down to temp slice then package?? Guess I'll have to try it both ways see how it comes out.
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Old 04-24-2013, 08:51 PM   #17
Found some matches.
Join Date: 12-30-12
Location: Sunnyvale, CA

Originally Posted by landarc View Post
I do butts similar to what Bandit says. I don't always pull them though, I will leave them in chunks about the size of my fist, then drop them in a freezer bad and into ice bath. This will crash cool them. Seal them up, for 24 hours, ziploc is fine, for longer, I prefer to suck out the air. Refrigeration is fine. You can reheat on the kettles, I use steel pans, and add a little apple juice, then cover with foil and let it heat over the fire. Hot in about 20 minutes, pull and serve.
Thanks landarc! I'm doing a "dry" run today with a Butt and will see how it reheats after a couple of days in the fridge. Cooled down, foil wrapped and ziplocked.
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