Pulling and slicing to hold ??

Full Draw BBQ · 11-16-2012, 02:57 PM

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 · 11-16-2012, 04:25 PM

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

Arlin_MacRae · 11-16-2012, 04:52 PM

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

tbutts · 11-16-2012, 04:56 PM

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.

11-16-2012, 02:57 PM	#1
Full Draw BBQ Full Fledged Farker Join Date: 03-22-11 Location: Frisco, TX	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 __________________ [B]Full Draw BBQ[/B] [B]Frisco, TX[/B] Lang 60D trailer [COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen 22.5 Weber Kettle - retired Gateway 55 gallon Clone X2

11-16-2012, 04:25 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Cool down whole. Reheat whole to 160*F. Pull and slice on Tuesday. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

11-16-2012, 04:52 PM	#3
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	What Bryan said. You raise the risk of drying the meat out by slicing first. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

11-16-2012, 04:56 PM	#4
tbutts On the road to being a farker Join Date: 07-21-11 Location: california, Missouri	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.