tomrip
Well-known member
Hello all. i opened up my first bbq restaurant. I had 1 brisket unused, and a hotel pan of pulled pork. i have frozen them. What is the best method, and how long should it take to re heat it for Friday? Also i bought several cases of pork butts and brisket. i put them in the freezer, and wanted to know the best way to thaw them. I am only open on weekends right now so should i jsut moove the needed meat to the fridge on Wednesday?
