Next week I'm heading to California to visit my wife's sister and family. Each family is in charge of a meal for a night, so naturally I thought I'd attempt to take some smoked meat. Once there, I'll do a simple baked beans and mac and cheese recipe to go along with it.
My plan is to smoke a pork shoulder this week and pull it. Then, I'll vac-seal it. I'll also do a brisket flat and vac-seal it. I hear they're better to seal before slicing, so I'll do that. I'll keep them in a cooler for the drive to Cali. When it's our night to do dinner, I'll either heat the packages in warm water or take them out and put each in a foil covered pan and heat in the oven.
How long will the meat stay good in the vac-sealed packages without freezing? i'll probably end up freezing them after I seal them.
Any other tips or suggestions for me?