How to present the meat the next day?

[68sting]

I smoked a tri-tip and some pork loins for a pot luck tomorrow. I wrapped them in tin foil and put them in a ziplock. The plan is to put them in some warming trays tomorrow. Do you add a little water or something else to keep the meat from drying out?

 

[chaz345]

I smoked a tri-tip and some pork loins for a pot luck tomorrow. I wrapped them in tin foil and put them in a ziplock. The plan is to put them in some warming trays tomorrow. Do you add a little water or something else to keep the meat from drying out?

NOT water as that will taste, well, watery. It has a tendency to leach the flavor out of the meat. I'd go with apple juice for the pork, or maybe chicken broth. For the tri-tip beef broth is definitely the way to go. I smoke ahead of time and re-heat all the time for paying catering customers and haven't had anyone complain yet. For personal use I've been known to use beef broth and a good strong stout like Guiness as reheating liquid for my brisket. It's yummy in my opinion but some people don't like any hint of beer flavor in something that's hot.

 

[Moomtaz]

As Chaz said, apple juice for pork and beef broth for the tip. Don't think you can go wrong with those choices. A little pool at the bottom will do it, they don't need to be floating in it, at least that's my preference.

 

[68sting]

Well dang it I didn't get this in time. We used water and it was still a huge success. People loved it. It was still moist and very flavorful. I'll try those ideas next time.