what to do when you have 35 lbs of meat and a cancelled party?

Freeze it..............or smoke it and freeze it..........yes vacuum sealers work great

So sorry you got stood up!

Happy smoken.

David

Smoke it, enjoy some, and freeze the rest for later (vacuum packing preferred).  Pulled pork reheats just fine especially if you use a finishing sauce when reheating.  I've never personally tried to freeze & reheat brisket as it does not last long enough around here.  I have reheated it from the fridge though. 

Every time I do pork we smoke a few extra shoulders just to put some up in 1 or 2 pound batches.  I figure I'm doing an overnight smoke and it does not take any extra fuel to smoke a few extra so I might as well. Vacuum pack & freezer it. Reheats just fine (if I can keep the daughter from raiding the freezer and taking it all back to college with her after she comes home to visit).  I've had good results with SoFlaQuer's finishing sauce, but Jimmy J's is reported to be very good also.  Both recipe's are in this forum.

A vacuum sealer is worth having.  I'm on our 2nd Foodsaver model.  We had one of the original ones from the 1980's and a few years back we bought one of newer ones from Sam's Club (about $110 for a kit).  The newer ones take up a lot less real estate and store easily.  Once you run out of the bags that come with it, get the ones from vacuum sealers unlimited.  They are a forum sponsor and usually have a discount code posted here.

When you go to pull it, slice some and freeze and save for chinese stir fry....(smoked pork makes for a great Sczcheuan), also great for some hot pork sammies w/mash potatoes and gravy! Ooooops, sorry about the drool! Hee!

When you go to pull it, slice some and freeze and save for chinese stir fry....(smoked pork makes for a great Sczcheuan), also great for some hot pork sammies w/mash potatoes and gravy! Ooooops, sorry about the drool! Hee!

I say, go and invite all the neighbors, you've got the fixins and build up some brownie points!

Once its get rolling, it can be a great way for everyone to open up and have a great time.

That way the next time your brother-in-law cruises down the street in the smoking rattling pick-up with the Hip hop music blarring, they'll be more understanding. Or when your dog gets lose and the neighbors registered award winning poodle becomes prego, you can still sit down and discuss it like adults. The returns on a good neighborhood smoke are unmeasurable.

Have fun and enjoy the smoke!

JD, That Pork is just waiting to be Sausage! There is even a recipe for Pork Roll here that is supposed to be really close to Taylor' Ham! The top 2-3 inches of the Butts with the fat cap are great for Buck Board Bacon! Brisket? You like Ruben Sandwiches? That Brisky will cure in a couple weeks and with my Seasoning makes killer Pastrami! At a minimum 2-3 inch chunks of Pork Butt cook fork tender in Sunday Gravy, Tomato Sauce for you " Other " guys, in about 4 hours and the flavor of the sauce is incredible. Brisket before or after smoking makes great Chili. I could go on but I can't. I am JEALOUS you got all that meat and my freezer is empty!... ...JJ

This recipe doubles as a Sweet Finishing Sauce that your family may like over the very good but Vinegary SoFlaQuer's Carolina style finishing sauce...http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj#

That will Work. Have Fun...JJ