Re: BBQ
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Wednesday should be fine. As for re-constituting, I put whole brisket in a disposable foil pan, add some beef stock and/or water, and various other liquids (about a cup total) cover over with foil and place in a warming oven/oven/smoker at about 175 - 200 for a couple of hours then turn the heat back to 160. Brisket will get a little soft but will hold for about 8 hours. Pork butts will hold all day.
You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.
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You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.
thats what Im looking for, how does it taste compared to straight off the pit? is it a matter of freezing it as quickly as possible etc? If someone has any "trade secrets" for this kind of stuff Id love to hear them.
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