I've found what works with butts is cooking to 190 or so, then pulling and placing in a container, then adding a vinegar sauce almost to cover, then cool then refrigerate. That container can come out of the fridge and hit the oven or microwave to reheat wonderfully.
With ribs, I find that they do great in the micro (surprisingly to me) after they've been cooled, foiled and refrigerated. Need to test whether the same will work in the over, in a tight sealed tray.
Trying to figure out the brisket, though. Have had mixed results with smoked to 190-200, then cooled and foiled and refrigerated whole, then back in the oven to come up to temp (160, then hold at 140). I THINK that when I go to 200-205 in the initial cook, then try to reheat, it gets dry. Maybe the answer is simply to go to 185-190 initially, then it will be good on the reheat (as Jim Minion may have indicated in the Cooking Times thread). And what about actually slicing the brisket after the initial cook, adding some sauce of choice, then refrig and reheat?? I'm afraid that may be a criminal act... but it would make the serving soooooo much easier (heat the tray and serve).
And the unmanagable question: Any way to cook chicken (whole or parts), then refrig and reheat, without drying out the breast?
Sorry for the long post, but I'll be experimenting with this for a couple of months....
