On 9/9/2012 2:12 PM, Ed Pawlowski wrote:
> 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.
>

I freeze barbecue in those zip lock vacuum bags. I heat the bags in a
pot of boiling water. It's the best way I've found to keep the meat juicy.

I'll sometimes make tacos or enchilladas with the meat.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.