- Joined Jun 1, 2016
Anyone have any tips for reheating pulled pork and brisket quickly without drying out? With my current set up I marinate both overnight, slow cook in the oven for around 6 hours then pull, cool and vac pack. I then store the vac bags in the fridge or freeze until ready to reheat whereupon I place the bags in a pot of boiling water for around 25 mins until they get up to temperature, after which I hot hold in a bain marie until use. Although this usually works well for the pork it can turn the brisket rubbery at times and I'd like to cut down the reheat time if possible. I've been toying with the idea of a microwave but worries this will affect quality. Any advice greatly appreciated!