Preparing for a Party

[Slimpicker]

Good info @Slimpicker thanks!
I’d rather have to much than not enough.

On a side note, they won’t let me do brisket or chickens, just Mac n cheese.

They don't know what they're missin... They "blocked" the Feast Master!!!

 

[RayClem]

The nice thing about brisket and pork shoulder butts is that they are cooked to a high temperature to render fat and connective tissue. They can be cooked days or even weeks ahead of time. If cooked well ahead of time, freeze the meat and then thaw it ahead of time and reheat it on the day of the event. If you cook a day or two in advance, just leave it in the refrigerator. Never wait until the last day to cook for a party as you can never predict the exact cook time. Your hungry guests won't appreciate waiting around for the cook to be completed and your stress level will go through the roof. With brisket and pulled pork, that is totally unnecessary.

 

[good eats]

Sous Vide is also a good way to reheat pulled pork prepared ahead pf time. I vacuum pack mine in Foodsaver bags and simply reheat to serving temp in the sous vide. Zip lock bags would work for shorter refrigeration times I suppose.

 

[Shedd]

Sous Vide is also a good way to reheat pulled pork prepared ahead pf tome. I vacuum pack mine in Foodsaver bags and simply reheat to serving temp in the sous vide. Zip lock bags would work for shorter refrigeration times I suppose.

Definitely! Traeger, Foodsaver and Sous Vide are a package deal. Sure does take the stress out of cooking for big events as well a prepping meals ahead.