Any advice out there on what is the best method to heat up pork that was pulled the day before as well as briskit that was cooked but not sliced the day before? I'm cooking both for a Sunday lunch group but am having to do the cooking on Saturday. A friend is going to heat them up for me during Sunday services and therefore I'd like to be able to give him some direction.
I'm looking forward to cooking on the BGE (large) that I got this Christmas. Unfortunately, it did not come with the instructional DVD (the dealer was out) and it's going to be about two more weeks before they get them. Ah, well. Patience is a virtue...sometimes...
Thanks in advance for any advice! :woohoo: