Pulled chicken ahead of time?

[mng024]

Hi all, question about smoking ahead of time for a group event. Going to have about 30 people and planning pulled pork and pulled chicken. I have a commercial warming/holding oven , however, it is one temp for both drawers. I'm not concerned with the pulled pork as the plan is to smoke the pork butts to probe tender and then wrap and hold unit the afternoon of and shred. However, what is the best approach for the chicken? Smoke and pull and refrigerate day before, then add some broth and let it reheat in my holder with the pork around 150° was what I was thinking. Open to all tips and help! Thanks

 

[normanaj]

Smoke,pull and then bag it (shrink wrap preferably). Heat it in a pot of water or sous vide.

 

[DougE]

Smoke and pull and refrigerate day before, then add some broth and let it reheat in my holder with the pork around 150° was what I was thinking. Open to all tips and help! Thanks

Not a whole lot different. I smoke and carve my turkeys a day before Thanksgiving. All the sliced meat goes in foil pans and kept in the fridge overnight. On the day of the meal, I add some broth and reheat the foiled pans. Pulled chicken should be fine the same way.

Vac sealing and reheating in boiling water or Sous vide will work fine as well.

 

[mng024]

Smoke,pull and then bag it (shrink wrap preferably). Heat it in a pot of water or sous vide.

I do have a sous vide, never done anything large quantity like that but don't see why it couldn't work. Usually when I reheat beef and pork I throw some beef tallow in there, any thoughts with chicken?

 

[DougE]

I do have a sous vide, never done anything large quantity like that but don't see why it couldn't work. Usually when I reheat beef and pork I throw some beef tallow in there, any thoughts with chicken?

Chicken stock/broth if foil panning. If you're going the vac seal/sous vide reheat way, nothing needed. If you try to add broth, the vac sealer will suck it out and mess up your seals, unless you have a chamber vac sealer.

 

[mng024]

Chicken stock/broth if foil panning. If you're going the vac seal/sous vide reheat way, nothing needed. If you try to add broth, the vac sealer will suck it out and mess up your seals, unless you have a chamber vac sealer.

True, yeah I might as well try sous vide since I know i won't risk drying it out that way. What you think for reheating all that, 150° for an hour or so?

 

[Torch&Tone]

If you're going the vac seal/sous vide reheat way, nothing needed. If you try to add broth, the vac sealer will suck it out and mess up your seals, unless you have a chamber vac sealer.

I agree that nothing is needed in this case, but I'll just point out that you can freeze chicken stock, or most any other liquid, and throw it in when you vac seal (or a pat of cold butter works, too).