Keeping Pulled Pork and Brisket from Drying Out?

Are you asking about cooking, holding, catering? There are some options for each. In what situation are you encountering problems?

Holding. I don't know if I should keep it in the cooler wrapped in plastic wrap or if I should keep it in my holding oven wrapped in plastic wrap. I currently have each in a clear plastic tub with an airtight snap-on lid that I bought at Sam's. But I can tell it may be a little difficult to keep them both from drying out.

At the restaurant we are using each as sandwiches and also selling each as an option on a 1, 2, or 3 meat plate.

Thanks for your help.

We usually wrap our cooked briskets in plastic wrap for holding. We leave them whole, and slice to order. By slicing to order, really the only part that has a chance to dry out the end we've been slicing from. If your holding unit has a water pan to add humidity, you might give that a try.

As for the pulled pork, we hold it in a 1/3 size steamtable pan, and add a pint or so of water for about 5 lbs. of pork. Keep it covered, and it should stay moist. If it does begin to look like its dying out on top, give it a good stir with tongs. If it's just staring to get dry (not completely), the stir should bring the top pieces back to life.

Good luck with it!

Try adding apple juice instead of water, or even a half & half of apple juice and water.........

hey, jeremy. how things going over there?
all these tips sound great to me. just remember to wrap and cool quick as you can, after cooking, or these meats will keep on cooking and drying out.....