Another Chuckie question

Discussion in 'Beef' started by iresq, Apr 21, 2010.

  1. Got two big roasts on the smoker for dinner tomorrow. Bringing them to pulled status.

    Question, is it better to leave the roasts whole and reheat tomorrow then pull or should I pull this evening? I would think the later might dry a bit.

    Or a third option, pull tomorrow then heat?
     
  2. memphisbud

    memphisbud Smoke Blower

    Just my 2c, but I would pull while fresh, then reheat with sauce/finishing sauce/pan drippings. That's what I would do.[​IMG]
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    +1 Yup.... save the drippings from the foil and when you reheat it tomorrow, add the drippings back in. Will be very moist and flavorfull.
     
  4. If you plan to consume both....pull both.
    If you pan to freeze one for later....don't pull that one.
     
  5. OK, pull and store it is. The house is now filled with the wonderful fragrance of smoking meat. Makes me very hungry. Will Qview. On that topic, does anyone else's family look at you weird when you take pictures of your food? [​IMG]
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    LOL... yeah, my wife makes fun of me snapping pictures. Course that doesn't stop her from stuffing her face with Que, when I fire up the smoker... heh-heh.
     
  7. flip

    flip Fire Starter

    My wife always asks me why I take the time to take pictures of some of my smokes but none of the kids. My answer is always that the kids move faster!
     
  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Make this your new rule #1.
    No eating till pictures have been taken.
    Then you will allways have someone to snap the pics for you.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes Eman that is a good rule. It has worked out so well for me, that the wife gets the camera and then helps with the pictures now.
     
  10. this is all great advice! How do you guys usually reheat your meat? In a microwave? in the oven? 

    Also, in the pan you use to catch your drippings, do you usually put a little water in it? 
     

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