On Sun, 9 Sep 2012 11:05:02 -0700 (PDT), spamtrap1888
> wrote:

>On Sep 9, 4:51*am, George Leppla > wrote:
>> Loaded the Bradley smoker late yesterday afternoon with a 14 pound
>> brisket and two pork shoulders. *A little over 30 pounds of meat.
>> Fourteen hours in the smoker at 200 degrees... smoke during the first 5.
>> * We'll let it cool, cut off enough for tonight's dinner and put the
>> rest in the refrigerator. *Tomorrow we'll run everything through the
>> slicer and pack one pound portions in freezer bags. *This will last us
>> about 4 to 5 months or so.
>
>How do you reheat it to retain quality? Or do you eat it cold?


I freeze bbq too. I reheat it in the microwave on a low or medium
setting. It can be excellent done that way. Nothing like a good
pulled pork or brisket dinner when thee is two feet of snow on the
deck in February.