I was planning to make BBQ for every meal when we meet as a family right after Christmas but my daughter and daughter in-law are pregnant and they told me "as much as we love your BBQ we can't handle it for all 5 dinners". So we negotiated down for two meals.
I cooked a pork shoulder and when it hit 203, I put into a vacuum bag and put it in my freezer. Last night I smoked a Brisket that I separated the point from the flat before and made burnt ends out of the point. I put them in a warming over and held them both at 165 for 12 hours before vacuum sealing in a bag. Since the pulled pork and the brisket will be on different nights, what temperature would you heat up both?
I cooked a pork shoulder and when it hit 203, I put into a vacuum bag and put it in my freezer. Last night I smoked a Brisket that I separated the point from the flat before and made burnt ends out of the point. I put them in a warming over and held them both at 165 for 12 hours before vacuum sealing in a bag. Since the pulled pork and the brisket will be on different nights, what temperature would you heat up both?
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