British BBQ Society Forums

I always thought you needed to pull it after it has rested, and reheat the pulled meat. To reheat the solid mass will take a long time vs pulled.


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Good point and probably should of thought of that myself

Thanks

I always do my pulled pork and brisket the day before now. I tend to hold my gatherings on a Sunday now around 3pm. I cook the pork and beef on the Saturday, pull the pork when rested and slice the brisket the next day when cold. To reheat I use a little apple juice on the pork and use beef stock on the brisket to keep them moist. I'll stick a rack of ribs or 2 on on Sunday morning and they are ready just before 3pm and if there's a load of people coming I'll fire on a couple of chickens at 1pm too.