ewatts2003
Full Fledged Farker
- Joined
- Aug 5, 2017
- Location
- Blair, NE
Hey everyone. First let me say I love this site! I've been into bbq for a few years now and really just started expanding on some things, and let me tell you this site has helped a ton!
I have a party coming up in early June that I want to cook brisket flats and pork butts for. I know I won't have much time the night before and day of the part to do a full cook so I would like to cook them ahead of time, vacuum seal, and reheat the day of. I'm planning on doing the butts, pulling, sealing, freezing, and then reheated the day of in a crock pot or roaster with a little bit of juice. My main question is for the brisket. Would you guys cook, slice, package, and reheat? Or would it be better to cook, package whole, reheat, and slice the day of? Thank you in advance for all of the advice!
Eric
I have a party coming up in early June that I want to cook brisket flats and pork butts for. I know I won't have much time the night before and day of the part to do a full cook so I would like to cook them ahead of time, vacuum seal, and reheat the day of. I'm planning on doing the butts, pulling, sealing, freezing, and then reheated the day of in a crock pot or roaster with a little bit of juice. My main question is for the brisket. Would you guys cook, slice, package, and reheat? Or would it be better to cook, package whole, reheat, and slice the day of? Thank you in advance for all of the advice!
Eric