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In Reply to: Advice Needed - Reheating Pork and Brisket posted by Brian Pearcy on June 14, 2012 at 19:19:12:
I vacum and reheat both in water and on pit. Once thawed, bring water to boil add a few bags, cut off burner ( for whole packers, sliced, a low simmer for 20-30 minutes may be needed).
On pit, once thawed place bag in foil pan and heat at 200-225* for about 3 hours (depending on amount in bag). No problem checking internal temp with thermo pen when reheating in pit.
Once heated, cut bag open and slide meat out into pan.
Both ways holds all the good juices. We do dozens of bags of pork and briskets this way each month with "brisket soup" one time (my fault, bad seal and left water boiling). Vacmesh.com
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