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?
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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.
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