cook day of or day before???

How are you doing your Butts? How are you reheating?

So, a CVAP wouldn't work?

CVAP ovens work great, but, they add a layer of complexity to the cook. And they are pricey, and not portable.

With the exception of butts, BBQ tends to lose quality as it is held over long periods of time.

Been tossing the idea of which is better, CVAP or sous vide for restaurant (very small) application.

Caveat, I do this for my 501(c)(3) nonprofit in Virginia, so we are exempt from health department inspection (since 2013). I have done a few cooks in the last 6 months for a regular customer (he has triathletes at events he feeds after). I have done pulled pork, chopped BBQ chicken, mac and cheese, and smoked veggies in the smoker. I have then vacuum sealed them with a FoodSaver vacuum sealer in 10b portions. The customer has reheated the foods in large pots of simmering water over a propane burner at his events. There have been 2 bags so far that have had a little leak due to the seal releasing, but nothing more than a little water getting into the product.

This is NOT my preferred method of doing business, and I hope to purchase a commercial vacuum sealer in the future. But, by being sealed, the food doesn't dry out during the reheat as is does in pans... I spike any pulled in the pan that I am reheating with a little apple juice to moisten it.

The CVAP keeps the moisture in as well as the sous vide

Thanks for the advice

Try Reynolds oven bags for reheating. Hold in the moisture real well.