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. *
>
>How do you reheat it to retain quality? Or do you eat it cold?

It's all sliced so it's pretty easy to reheat by several methods, and
obviously wouldn't be heated to cooking temperature. Delis keep such
meats heated all day with a low temperature steam cabinet... one can
make their own at home with one of those covered oval roasters.
Defrost the meat in the fridge, place a stack of meat slices on a rack
covered with foil in the pan, add a little hot water under the rack
(about a cup), cover and place into a 190º oven for 30 minutes. Can
be done on the stove top too but one would need to keep a keen eye not
to warm too rapidly and/or over heat. How to heat depends a lot on
how it will be eaten... for sandwiches it should be heated to like
150º That's probably 2-3 days worth for George and his wife. hehe