Sunday I am taking care of my nephews birthday and am making pulled pork sandwiches with cole slaw. I am making potato salad and baked beans as a side. There will be a couple people that don't eat pork and am making tri tip sandwiches for them. I will be smoking my tri tip. I have a couple questions: 1) What is the best and safest way to cool down the meat before vacuuming it? 2) I will be reheating the tri tip sous vide style before slicing. What is the best way to go about this? How hot should the water be and any indication how long a 2.5lbs tri tip should take? I mean obviously I won't be able to check the IT and put it back in the water if it's not ready yet.... 3) The pulled pork I will be reheating in the oven with a little bit of bbq sauce and some apple juice. I have 18lbs of pork to smoke, so lets say I'll have 11lbs weight of pork left after smoking, is there a rule of thumb of how much apple juice to use for reheating in the oven? I went to a bakery that's located in the oldest city of Holland, over 2000 years old and they make their bread 100% Organic and use a recipe that is 50-60 years old. Their bread is heavier, needs to be chewed more, and it has a lot more flavor than bakeries that make their bread cheaper and faster. I also had them made my hamburger buns and the bread is just awesome. The bread is a tad pricey and am also talking to other bakeries in the area to 'custom make' my bread Thank you all for your time and have a great weekend!!