storing cooked meat

Big Sexy · Jul 14, 2011

I have 2 events this weekend; Saturday and Sunday.

I am doing an overnight cook Friday, to have the food ready for the Saturday event.

If I wanted to cook both day's food on Firday night (to prevent me from being up 2 nights in a row); how would I go about cooling & storing cooked briskets & butts properly?

...and what is the best way to re-heat the meat?

Big Thanks in advance!

mikerobes · Jul 15, 2011

I would take Sunday's Pork ( shred it while it's hot) and Brisket (slice it) and pan,cover and refrigerate both. Sunday morning, add some apple juice to bottom of pork and reheat on any grill or smoker, or oven.The brisket, add some au jus and do the same. You can wait and slice it cold as well, but since your adding au jus it won't matter.

RPA · Jul 16, 2011

Does adding the juice change the flavor???

rwoodling · Jul 18, 2011

Not at all IMO. It keeps it moist and the moisture from the juice makes it all get good and hot. I like brisket leftovers but rarely have any

mikerobes · Jul 19, 2011

RPA said:
Does adding the juice change the flavor???

Won't need very much Apple Juice, basically covering the bottom of the pan good, will not change or hurt the pork. Go heavier on the Aujus, soak the brisket good.
mike

storing cooked meat

Big Sexy

Knows what a fatty is.

mikerobes

Knows what a fatty is.

RPA

Guest

rwoodling

Knows what a fatty is.

mikerobes

Knows what a fatty is.

Similar threads