Having a party on Saturday, plan to cook 2 packers and make sliders.
Unfortunately I don't have time to cook Friday, so plan to do it Weds Or Thursday.
Q1) Is there an advantage to not slicing the meat while it is hot? Will it retain more moisture if I slice cold? (I plan to refrigerate after the rest).
Q2) I plan to reheat in batches in the oven so that we don't serve all at once. Probably will use foil pans covered with foil. Probably heating in 4 separate batches, then transferring to a crock pot to keep warm (it will be serve yourself). Any suggestion on reheat time/temp?
Thanks for any help.