eplain
Knows what a fatty is.
- Joined
- Jun 24, 2011
- Location
- West Haven, CT
This year I am thinking of cooking everything the day before.
I have had my 4th BBQ for many MANY years, and this year I really want to enjoy the day 100%. So this time and I want to cook ALL my meat the day before. I want to give it a shot.
Ribs, Brisket, and Shoulder.
The Brisket is key, obviously, the pork is forgiving. But I would love some tips/thoughts on how to cool them down, refrigerate, and reheat. I have no professional equipment, just a WSM and some coolers I always use for same day cooking.
Please, if anyone can offer some specific tips on this I'd be grateful.
I have had my 4th BBQ for many MANY years, and this year I really want to enjoy the day 100%. So this time and I want to cook ALL my meat the day before. I want to give it a shot.
Ribs, Brisket, and Shoulder.
The Brisket is key, obviously, the pork is forgiving. But I would love some tips/thoughts on how to cool them down, refrigerate, and reheat. I have no professional equipment, just a WSM and some coolers I always use for same day cooking.
Please, if anyone can offer some specific tips on this I'd be grateful.