Cook, Store, Re-Heat...need advice

BigRedGreenEgg

I'm planning a large family get-together for Labor Day weekend and will need a significant amount (10 racks) of ribs and brisket (two big ones) to serve. Obviously I can't do all of this on my BGE at once. As such, I need advice on how best to store and then re-heat both cooked ribs and brisket. 

Thanks in advance. 

Raymont

Don't claim to be an expert, but I have been cooking ahead of time and then vacuum sealing and using sous vide to reheat with great results. You can cook weeks in advance if needed, then just freeze & reheat day of party. It works best with pulled pork. Brisket does tend to loose some of the smoke/grill flavor but comes out extremely juicy/tender. If you don't have yous vide, You need to figure out when you can cook it all.. --Will you need to freeze or fridge it (if fridge, for how may days?).  I would cook, rest, wrap in saran wrap/butcher paper, then foil and refrigerate. To reheat I would put oven on 225 and go 2-4 four hours.   

NPHuskerFL

Welcome!  First off GBR!!! Now, what size egg do you own?  I personally prefer L&S ribs. However, you could do what @Raymont suggested. Or you could just go turbo and save a heap of time. Or... barter for a second egg