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View Full Version : Cooker to fridge to oven to table?


sincitydisciple01
03-24-2010, 09:34 AM
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!!

bigabyte
03-24-2010, 09:46 AM
I prefer sliced and vacusucked, then reheat the bags in simmering water. Pretty quick reheat, making less impact on the brisket.

Chef Jim
03-24-2010, 09:58 AM
I prefer sliced and vacusucked, then reheat the bags in simmering water. Pretty quick reheat, making less impact on the brisket.

What he said!

Bbq Bubba
03-24-2010, 10:03 AM
Leave the brisky whole and slice after warming. Pull the butt and reheat later.