The best way if you are vacuum packing is to reheat in near boiling water. That does take a while though.
Pulled pork is more tolerant of alternate reheating methods than brisket. Reheating pulled pork in a covered pan works pretty well. Brisket, not so much in my opinion. For me, brisket (with juices) reheats best either in water or in the microwave (with just a little bit of the vacuum bag snipped off to let air out).
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