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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-24-2010, 09:34 AM   #1
sincitydisciple01
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Default Cooker to fridge to oven to table?

I'm going to be cooking a brisket and a butt for Easter Sunday brunch... but I'll be doing the actual cooking on the day before. Assuming I pull it all off the cooker in the late afternoon or early Saturday evening, do I slice/pull that night and then go directly in to the fridge then the oven the next morning? Or do I leave as is, reheat and then slice/pull in the morning? Or, is there a reliable and safe way to keep it hot for 12-15 hours w/o drying it out? thanks!!
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Old 03-24-2010, 09:46 AM   #2
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I prefer sliced and vacusucked, then reheat the bags in simmering water. Pretty quick reheat, making less impact on the brisket.
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Old 03-24-2010, 09:58 AM   #3
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Quote:
Originally Posted by bigabyte View Post
I prefer sliced and vacusucked, then reheat the bags in simmering water. Pretty quick reheat, making less impact on the brisket.
What he said!
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Old 03-24-2010, 10:03 AM   #4
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Leave the brisky whole and slice after warming. Pull the butt and reheat later.
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