grilling24x7
Full Fledged Farker
I have another thread going right now with my pork on top brisket on bottom. I didn't want this question to get lost in the PRON over in that thread so I'm going to ask it here.
I have 12 people coming over expecting top notch BBQ. Normally I always cook the same day. Well with a 3pm game tomorrow that's not happening.
Here's what I'm thinking.
1. Tonight when the pork is done im going to pull it and put it in a covered aluminum tin in the fridge. I like a vinegar based sauce so to reheat it tomorrow I'm going to put some vinegar NC style BBQ sauce in with the pork at 250 degrees in my oven (foiled aluminum tin). Mix it all up and serve it hot on rolls.
2. Tonight when the brisket is done I'm going to slice just a few pieces (for me to test it ) then I was thinking about foiling the whole brisket in the fridge overnight. Then tomorrow a slow reheat in the oven and then slice it to serve with sauce on the side for sandwiches.
Any thoughts on preserving the freshness of my cook for tomorrow with my plan above?
Thanks!
John
I have 12 people coming over expecting top notch BBQ. Normally I always cook the same day. Well with a 3pm game tomorrow that's not happening.
Here's what I'm thinking.
1. Tonight when the pork is done im going to pull it and put it in a covered aluminum tin in the fridge. I like a vinegar based sauce so to reheat it tomorrow I'm going to put some vinegar NC style BBQ sauce in with the pork at 250 degrees in my oven (foiled aluminum tin). Mix it all up and serve it hot on rolls.
2. Tonight when the brisket is done I'm going to slice just a few pieces (for me to test it ) then I was thinking about foiling the whole brisket in the fridge overnight. Then tomorrow a slow reheat in the oven and then slice it to serve with sauce on the side for sandwiches.
Any thoughts on preserving the freshness of my cook for tomorrow with my plan above?
Thanks!
John