Mlmurrah
Well-known member
- Messages
- 110
- Grill(s) owned
- Bull
All too often I smoke meat for a dinner and do not get it finished until shortly before the meal. That does not leave much time to rest it as is recommended by most pitmasters. It never seems as smoky or flavorful as I would like. I have always been reluctant to cook ahead and refrigerate, but two recent experiences have changed my mind.
Recently I saw on a college sports board where Rec Teq is a favorite, someone suggested vacuum sealing leftover meat and reheating it in the sealed container in boiling water. I tried it on a brisket and pork ribs, and it works very well. The meat appears fresh, and the flavor is greatly improved. It seems especially to improve the smokiness.
Last week I smoked a Boston butt for a party the day before the party and shredded it I tasted it, and I was not very impressed. It was bland and had little smoky flavor. I was sure it would be a flop at the party. I said, "Oh, well," and refrigerated it overnight. The next day I reheated it in a crockpot, and it was delicious. Very smoky, great flavor. Several partygoers commented on how good it was.
Recently I saw on a college sports board where Rec Teq is a favorite, someone suggested vacuum sealing leftover meat and reheating it in the sealed container in boiling water. I tried it on a brisket and pork ribs, and it works very well. The meat appears fresh, and the flavor is greatly improved. It seems especially to improve the smokiness.
Last week I smoked a Boston butt for a party the day before the party and shredded it I tasted it, and I was not very impressed. It was bland and had little smoky flavor. I was sure it would be a flop at the party. I said, "Oh, well," and refrigerated it overnight. The next day I reheated it in a crockpot, and it was delicious. Very smoky, great flavor. Several partygoers commented on how good it was.