OK. In another thread it was mentioned to do a large cook on the weekends and eat the leftovers throughout the week to save time on weeknight meals. This sounds like a good idea. However I do not have a clue on storing and reheating. I have done ribs, brisket, pulled pork, chicken and store them in a zip lock bag or tupperware containers. When we take them out to reheat in the microwave or oven the meats are so dried out they taste nothing like when they come off the Egg. The meat is like shoe leather and tough.
What is the secret to storing and reheating foods?
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,