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I got ahead of myself!

post #1 of 11
Thread Starter 

Six pork shoulders now on smoke for 10 hours. The first three hit 205F and they are wrapped in foil and towels. The other three are coming up real fast! (I LOVE it when they go off "the stall"!)

 

My question is: I don't need these until July 4. Can I freeze them now and pull later, or should I pull 'em all now, then freeze? I think I know the answerpot.gif Thanks for your help.IMG_1237.JPG

post #2 of 11

We pull ours while hot, then freeze.  If you can, freeze in Foodsaver vacuum bags and then you can reheat by dropping them in boiling water.  You can also reheat in a covered pan in a 250* oven (minus the Foodsaver bags icon_lol.gif).  Microwave is also fine, but probably not for such a big amount of meat.

 

Nice looking smoke!  Everyone will love it come Independence Day!

post #3 of 11

Maybe someone that has done it before will help out, But I would think it's better to freeze the whole butt and pull later, So it retains all the moisture and flavor.

post #4 of 11
Thread Starter 

What I thought. Thanks! Nice Cougar.

post #5 of 11
Thread Starter 

Raptor, I have pulled then frozen and the result is really good! I'm just not sure about the other way around. Last week I took a whole one out of the freezer to make pork chili, but I just chopped it up and it was yummy. I'm not sure it would have pulled very well, tho I did only take it to 195F cause I know it was for chili. Cheers.

post #6 of 11

Personally I like to go ahead and pull them and either add some of the de-fatted juice into the bag before sealing it or just use a finishing sauce added just before I reheat it.

post #7 of 11

I vote for the pull then freeze method as well.

 

When I unwrap the butts, I always do it in a large pan. After they are pulled and in vac bags, I distribute the juice evenly between the bags. Theres always a ton of juice.

 

Most of the time I can fit an average size butt in one of the large size vac bags.

post #8 of 11
Quote:
Originally Posted by Uncle Kenny View Post

Raptor, I have pulled then frozen and the result is really good! I'm just not sure about the other way around. Last week I took a whole one out of the freezer to make pork chili, but I just chopped it up and it was yummy. I'm not sure it would have pulled very well, tho I did only take it to 195F cause I know it was for chili. Cheers.


 Like I said, I've never tried either method so I wasn't sure.

But thanks for asking the question so I could find out from those who have tried it.

 

If I'm ever in that situation I'll know what the best method is.

Thanks again Kenny
 

 

post #9 of 11

I would pull and pack in vac pak bags with the juice from the foil. Then to reheat dump in a roaster and turn on or drop the bags into a big pot of boiling water and it will work too.

post #10 of 11

The bark on those looks really good! That is A LOT of meat! 

post #11 of 11

Yes great bark. I would pull & freeze too.

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