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 Downloads: 0 Uploads: 0	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 __________________ Full Draw BBQ Frisco, TX Lang 60D trailer Orange Thermapen 22.5 Weber Kettle - retired Rec Tec Grill

11-16-2012, 04:25 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Cool down whole. Reheat whole to 160*F. Pull and slice on Tuesday. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

11-16-2012, 04:52 PM	#3
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	What Bryan said. You raise the risk of drying the meat out by slicing first. __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

11-16-2012, 04:56 PM	#4
tbutts On the road to being a farker Join Date: 07-21-11 Location: california, Missouri Downloads: 0 Uploads: 0	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.