Janet Wilder wrote:
>
> 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.

I like bbq chili-mac in the winter months, so I'll get a pot of water
boiling for the mac, put a frozen foodsaver bag of bbq brisket in to
thaw, then get the mac going while I chop and make the bbq chili part in
another pot. Total time start to finish is perhaps 20min with the time
for the water to boil.