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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 07-13-2011, 11:56 PM   #1
Big Sexy
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Default storing cooked meat

I have 2 events this weekend; Saturday and Sunday.

I am doing an overnight cook Friday, to have the food ready for the Saturday event.

If I wanted to cook both day's food on Firday night (to prevent me from being up 2 nights in a row); how would I go about cooling & storing cooked briskets & butts properly?

...and what is the best way to re-heat the meat?


Big Thanks in advance!

Last edited by Big Sexy; 07-14-2011 at 03:53 AM..
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Unread 07-15-2011, 08:43 PM   #2
mikerobes
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I would take Sunday's Pork ( shred it while it's hot) and Brisket (slice it) and pan,cover and refrigerate both. Sunday morning, add some apple juice to bottom of pork and reheat on any grill or smoker, or oven.The brisket, add some au jus and do the same. You can wait and slice it cold as well, but since your adding au jus it won't matter.
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Unread 07-16-2011, 08:47 AM   #3
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Does adding the juice change the flavor???
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Unread 07-18-2011, 05:14 PM   #4
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Not at all IMO. It keeps it moist and the moisture from the juice makes it all get good and hot. I like brisket leftovers but rarely have any:(
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Unread 07-18-2011, 11:35 PM   #5
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Quote:
Originally Posted by RPA View Post
Does adding the juice change the flavor???
Won't need very much Apple Juice, basically covering the bottom of the pan good, will not change or hurt the pork. Go heavier on the Aujus, soak the brisket good.
mike
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