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Should I sauce or not before freezing?

post #1 of 5
Thread Starter 

I want to have some barbecue for the SoCar - UF tailgate on Nov 12. However, I'm going to be doing a nice long smoke this weekend (doing my first packer), and figured why not go ahead and do the butts for the football cue? I've frozen leftover cue many times, but I figured maybe I should do this differently since I'm not just freezing leftovers, I'm freezing the whole batch to keep it fresh for a couple weeks. For reference, I pull and chop my butts, and use a relatively thin vinegar-pepper sauce (Pee Dee / Lowcountry South Carolina). Standard operating procedure, once the meat is chopped and pulled the way I want, I start spooning the sauce over the meet and mixing it in with my hands, and let the sauce cook into the meat a little bit until I get the consistency and flavor I want. Now, usually when I freeze, after thawing it out, I'll put it in the oven or on the smoker with some more sauce on it to heat up. But sometimes this leaves the cue kind of soggy and sitting in grease. Would I do better to smoke these this weekend, pull and chop them, then freeze them without sauce. Then when I'm ready for them, thaw em out and sauce em on the smoker?

 

One more thing...would it be better to vacuum seal the meat before freezing? I don't own a vacuum sealer currently but I've been wanting to get one. Or would it not matter, could I just use standard freezer bags? Thanks, y'all.

 

-T

post #2 of 5

I wouldn't sauce until you reheat the PP.

It would be nice if you could keep the butts whole and pull them the day of.

 

You could vac seal them after pulling and reheat in hot water also.

 

Hope this helps biggrin.gif

post #3 of 5
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

I wouldn't sauce until you reheat the PP.

It would be nice if you could keep the butts whole and pull them the day of.

 

You could vac seal them after pulling and reheat in hot water also.

 

Hope this helps biggrin.gif


Yeah, that would be nice, but I just don't think that would be feasible either. I let them sit in foil and a cooler for a while to finish breaking down, but one time I let them cool too much after doing that and they sucked pulling them. The grease had gotten all coagulated and congealed. So I'd hate to see what would happen if I froze them whole. Thanks for the advice about the sauce though!

 

post #4 of 5

You might strain the PP after pulling to help get some of the fat out of the meat before freezing.

post #5 of 5

I have sauced before freezing & it works pretty good. The only problem is vac packing it & not having liquid going into the foodsaver.

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