Hello all. Just need some advice and opinions on reheating. I am smoking about 25 pounds of brisket and 20 pounds of pork butt for the 4th. The brisket will all be chopped and the pork all pulled. What is the best way to heat this amount of meat up for Wednesday afternoon eating. It will all be smoked and cut over the next 48 hours. Thanks
Question about reheating.
- Thread starter dconder1
- Start date
Just a quick update from a newbie on here. Apple juice is your friend. Put some in the bottom of a pan for the pork then sprinkled some over the pork. Wrapped in foil and in the Traeger for a couple of hours. Was perfect. Used beef broth on the sliced brisket. Was ok but not great.
Chili Head
New member
I can't believe this post wasn't answered when you first posted! We're slacking!
Way to go on your reheating method! Glad it worked out for you. Another way to do it if you have a vac sealer, you can seal up the meat days before you need it and reheat it in the sealed bag in a pot of hot (not boiling) water.
Way to go on your reheating method! Glad it worked out for you. Another way to do it if you have a vac sealer, you can seal up the meat days before you need it and reheat it in the sealed bag in a pot of hot (not boiling) water.
