Hi,
First with my dilemma, on Thanksgiving I will be using a method I found in another thread to "re-smoke" a fully cooked ham that I have purchased, my problem is that we are doing thanksgiving with the inlaws and need to arrive there by 11, but not eating until 1:30 or so. I have a CharGriller Duo and cannot possible take that to their house... For the sake of detail it is just a small ham, literally the smallest they had, it is 6-7lbs.
Any ideas on the best way to keep the meat fresh/ warm for that time? I did search threads but couldn't find anything too similar to my inquiry. Thoughts/ ideas I had was either to --just smoke it the night before, vac seal it then boil it in the sealed bag. --Smoke it in the morning and just serve it cold, --put it info a slow cooker wrapped in something to keep it warm and fresh ( I have used the crock pot bags in the past tied at the top to finish off a pork shoulder in the oven, but not sure if that was even a good idea).
One other question I had which is semi related is what can smoked meat be wrapped in to keep it fresh/ warm after smoking. A couple of the BBQ joints around here appear to use some fort of wax paper looking bag that they wrap at least their brisket in. what is that and where do I get it?
Any advise/ opinions would be very welcomed, even if its just a link to another post I couldn't find. Thanks!!!
First with my dilemma, on Thanksgiving I will be using a method I found in another thread to "re-smoke" a fully cooked ham that I have purchased, my problem is that we are doing thanksgiving with the inlaws and need to arrive there by 11, but not eating until 1:30 or so. I have a CharGriller Duo and cannot possible take that to their house... For the sake of detail it is just a small ham, literally the smallest they had, it is 6-7lbs.
Any ideas on the best way to keep the meat fresh/ warm for that time? I did search threads but couldn't find anything too similar to my inquiry. Thoughts/ ideas I had was either to --just smoke it the night before, vac seal it then boil it in the sealed bag. --Smoke it in the morning and just serve it cold, --put it info a slow cooker wrapped in something to keep it warm and fresh ( I have used the crock pot bags in the past tied at the top to finish off a pork shoulder in the oven, but not sure if that was even a good idea).
One other question I had which is semi related is what can smoked meat be wrapped in to keep it fresh/ warm after smoking. A couple of the BBQ joints around here appear to use some fort of wax paper looking bag that they wrap at least their brisket in. what is that and where do I get it?
Any advise/ opinions would be very welcomed, even if its just a link to another post I couldn't find. Thanks!!!
