PLanned on a couple of 8-9 lb butts maybe a big brisket and some chicken. I have 3 days to prepare. I was considering doing the butts on Thursday. Serving on Sat around 3pm. Do the chicken that morning and the brisket on Friday. What is the best way to store and to re-heat for sat ?
Feeding approx 50-60 people
- Thread starter Tim
- Start date
K Kruger
TVWBB 1-Star Olympian
Ftrst, decide how much meat you'll need in terms of portion/person. If people will want--or will be served--some of each then you aren't planning enough at the moment as 2 butts and one brisket and some chicken won't do it. I'd double the butt quantity and triple the brisket by going with three good size flats. If guests will be served one or the other then you might be fine.
I cool and reheat like this.
I cool and reheat like this.