storing bbq pork

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bbqwannabe

Newbie
Original poster
Jun 29, 2013
5
10
Hi everyone,
I am going to be smoking some bbq pork for a party, since I can't take the smoker there, I was going to smoke it a week ahead of time. My plan was to smoke it to an internal temperature of 165, then take it off and put it in refrigerator for the week, and when I got to the party I would finish cooking it in an oven to an internal temp of 200. I am just wondering if a week would be to long to refrigerate or should I freeze it. Thanks for any help.
 
I wouldn't cook it halfway then finish later. I would go ahead and cook it all the way and pull it then freeze it. You can reheat later in some baking pans covered with foil in the oven at about 250* until warm. Eric did a whole bunch of meat this way so if you want any tips have a good read:
http://www.smokingmeatforums.com/t/...cook-for-planning-smoking-q-view-huge-success

I see this is your first post here so when you get a minute would you swing by "Roll Call" and introduce yourself so we can give you a proper SMF Welcome, Thanks!
 
Dave's got you covered on this one. You'll want cook it all the way and then reheat it. If you're cooking butts for pulled pork take them to an IT of 205*. Foil and rest for a hour then pull, package up and freeze until you are going to use it.
 
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