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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:
Brian how did the meats turn out for you? What method did you use? It's no help now but I make a strong beef stock seasoned with beef rub and any accumulated liquid from the briskets. Has been working very well around here. I wrap butts in 2 layers of plastic wrap and let them rest for a few. When ready to pull I put liquid back into pork and mix together occasionally also adding a finishing rub to meat but usually doesn't need due to high amount of flavor in liquid from pork. I just reheat in 325/350 oven or smoker for about an hour mixing every so often.
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