If one cooks a bunch of meat to keep for a later reheat say a day or 2 or wherever. Is it necessary to hold the meat first before packing it for reheating.
I find a fair ammount of juices after a hold and was curious as to whether this moisture loss has any affect when reheating. I am of course refering to reheating hole hunks of meat?
And after reheating do you have a second cambro?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Not sure what meat specifically, or if this is just a general inquiry but I will hold upon the initial cook, 1-4hrs for butts/chucks (pulled beef) and brisket. Then upon reheat, I do not do any extra faux cambro hold, I simply reheat. No hold for ribs.
John "JR"
Minnesota/ United States of America
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