How to prevent dry chopped BBQ.

Hickory · Joined: 28 Jan 2009 Posts: 1

We sell 90% hand choped BBQ (avg. 75lbs+- per day) What is the best way to keep the BBQ from drying out if you pre chop and reheat? Pre Chop vs Chop as you go? Thank for any input.

kingconsulting · Posted: Jan 29 2009 Post subject:

Are you saucing at the same time? Or just as is? To me sauce dries it out.

We usually spritz with a little apple cider. If you chop as needed it wouldn't dry out as much for sure. Not sure that is viable for you.
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Virginia Q · Posted: Jan 29 2009 Post subject:

Not sure if is the same as we pull our pork and never chop (cooked long enough it just falls apart and is very moist) but we do it as needed throughout the day. I can completely pull a butt into a fairly fine shread in about 3 minutes. I talked with the local HD and they told me that I could leave my pulling station set up between butts as long as preping cooked meat was all I did there and as long as it was cleaned every 4 hours. I hate a mess so I clean more frequently than that but having a little lattitude makes the pull as you go doable for us.
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Pit Boss · Posted: Jan 29 2009 Post subject:

If possible, don't chop all at one time.

Unless you have lean meat to start with (or if you overcook it) you really shouldn't have to worry about drying out...even after reheating.

Do not pre-sauce and then try to reheat.
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Harry Nutczak · Posted: Jan 29 2009 Post subject:

I got to agree with chopping per order, becuase the more surafce area you have showing on meat, the quicker the liquids will evaporate. if the butts are kept whole very little moisture can leave.

Adding apple juice is fine if you want apple flavored pork. But how about that guy that comes in at different times of the day, one time he gets pork flavored pork, and the next day he gets apple flavored pork when he expected the pork flavored item instead? or vice-versa.
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Pit Boss · Posted: Jan 29 2009 Post subject:

One way to fight the evaporative effects of chopping (if you must do it ahead of time) is to get it in the storage containers quickly after chopping. Pack it down tight as to not allow air to infiltrate. It will retain moisture that way.
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