I am in charge of a large Memorial Day BBQ this year again. since the location has limited cooking ( no smoker, just some propane grills) and the crowd is big I need to prepare the food in advance and re heat onsite. i'm thinking of doing some smoked chickens in advance. remove all the meat and skin and zip lock it and then re-heat using double ziplocks in simmering water. i was thinking of taking some chicken broth w/ the rub/seasoning and putting some of that in the bags to keep it moist when reheating.
any suggestions? my other meats are going to be brisket and sausage and that works great reheating w/ simmering water!!!
any suggestions on reheating smoked chicken?