B
Brisket Flats
Guest
I'm still new at smoking but have been asked by a friend to smoke some brisket, pork, and baby backs for Sunday. Being a pastor, I can't really get up early and cook all morning. So I'm going to have to smoke ahead of time and then warm it all up. I'll have 3 butts, 2 brisket flats, and 4 or so racks of ribs to heat up. So here are a few questions:
1) Do I pull the pork on the cook day or the eat day?
2) What about the brisket? Should I slice it after I smoke it? Or refrigerate it whole? Then do I slice it cold and warm it or warm it whole then slice it?
3) What oven temperature do I use to heat things up and how long will it take? Do I need to add water/moisture to the pans when warming?
Any re-heating advice would be greatly appreciated. Thanks.
1) Do I pull the pork on the cook day or the eat day?
2) What about the brisket? Should I slice it after I smoke it? Or refrigerate it whole? Then do I slice it cold and warm it or warm it whole then slice it?
3) What oven temperature do I use to heat things up and how long will it take? Do I need to add water/moisture to the pans when warming?
Any re-heating advice would be greatly appreciated. Thanks.