MMMM.. BRISKET..
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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 10-18-2008, 01:26 PM   #1
LMAJ
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Join Date: 07-01-07
Location: Southeastern Pa
Question Reheating Question

We are having a get together in a few weeks and I will be doing a brisket and some pork butts, ABT's and pizza on the BGE.
I am so not into getting up at 0'dark:30 on the weekend since that is my M-F gig, and I want to be awake enough to enjoy my guests.
So - what would you do - cook a week ahead freeze and reheat or bite the bullet and get out of bed, fire up the stick burner and get it done?
Wood choices are oak, maple, or cherry...

If you were going to reheat - what would be your method of choice?
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Old 10-18-2008, 03:09 PM   #2
Midnight Smoke
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For me I think that Q is best right out of the Smoker or cooler.
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Old 10-18-2008, 03:36 PM   #3
thillin
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I cook the pork butts a week early and vacuseal and freeze. It seems to reheat well. I'd throw the brisket it on before bedtime after the egg ran steady for an hour or so. Cooler the brisket until needed and cook the ABTs and pizzas fresh. I'd mix cherry and oak.
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