reheat pulled pork and brisket, tenderloin

Sandbagger

I got the brisket and pulled pork cooked today for party tomorrow. Any suggestions on how to reheat to keep moist and flavorful for sandwiches. Also have a six pound beef tenderloin, any ideas other than cowlick, sear and cook to 130. Thought I'd cook it whole, yes or no. Thanks tom

thirdeye

Sandbagger,[p]If you have access to an oven, foil pans work great. I prefer a Nesco type roaster due to the temp control. Either way, I use a little Coca-Cola as the reheating liquid, and serve a variety of sauces is squeeze bottles on the side.[p]~thirdeye~

Sandbagger

thirdeye, thanks,coke it is. Tom

RRP

Sandbagger,
For those who follow this kind of thing it has been I who has continued to champion the wisdom of Dave Spence aka Dr Chicken, about the secret ingredient in the reheat process of pulled pork and beef using Coca-Cola Classic - the diet stuff won't work nor will Pepsi - it has to be the original stuff. I always tell people to keep this a secret as many people will turn up their noses at the thought - but those people will lay raves on you at the taste...so just learn to be humble when they praise you as a pit master!!!
BTW has anybody heard from Dr Chicken lately? Please email me with his address...I'd really like to get in touch with him.

thirdeye

RRP,[p]I agree, Coke is the best and you're right about Pepsi, it has a lemony taste don't you think? My grandaddy, an old baster from Texas, used RC Cola (and sometimes a little bourbon) to reheat brisket, but swore by Dr. Pepper for pulled pork and as an adder to glaze for hams. I think the Coke has more acid and is not as sweet as RC or DP.[p]~thirdeye~