Best way to store and reheat product?

The way I reheat ribs....I wrap them in commercial grade saran wrap, then I wrap them in Commercial grade aluminum foil. Reheat the next day at 250 in the oven until hot. The saran wrap keeps the juices in and the meat doesn't dry out.

BIG difference in using the right grade.

Now I heard someone using the home stuff and when they opened it, it had melted. Yeah, heard that somewhere, nope, it wasn't me back in my newbie days, nope it wasn't

Don't feel bad SmokinOkie, I did the samething myself. We learn from our mistakes.

air tight is the key to chilling. keeps the evaporators(most fridges have them) off it.
we usually wrap in foil as soon as it comes out of the smoker. let her rest a couple hours. then, chill. next day is just as important. you cant just reheat, that will dry out also. we portion our the cold meats(deliwrap for ribs,styrocups for chopped), then heat to order. quick reheat wont dry out as bad. use microwave....
if reheating several pounds, use low heat oven, dont overheat(causes dryness), dont cover pan(steams away flavor), stir gently every 20-30 min(insures even heating). serve right away.
weird, but its a delicate thing.
merry christmas to all!!!!!

You mentioned the styrocups for chopped,what do you put brisket in if it is sliced?
I was wondering about meat in a steam table,Can it be stored safely and resold? How? How long is that meat safe to keep?
Thanks for any help