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How long does pork stay good in fridge?

post #1 of 17
Thread Starter 

I am going to do 2 9pnd Boston butts for a work function. I only have a MES 30 so I will have to run them seperate (dont want them dripping all over each other). My question is will the meat be ok if it sits in a fridge for 2-3 days and then heat it up prior to eating? Anyone else done this? Thanks!

post #2 of 17
Y not just cook them together and let one baste the other...?
post #3 of 17
To answer your question, yes it should be fine. I have personally done cooks in advance and kept in the fridge til day of serving. Without any problems. Usually about a day or 2..throw the meat in a crock pot and add some liquid to it.. Again this is just what i do...good luck. ;-)
post #4 of 17
Thread Starter 

Would it be okay to cook one above the other one? Does it affect cook time? would I need to put a catch pan below both of them? I have never cooked 2 at a time.

post #5 of 17

You'll be Ok. Remember how you worried with your first butt only when it was done to think back and realize there was no need? This is the same thing. The meat cookes itself, we just tend the fire or plug in the cord.

 

Personally, I would do both ahead of time, like you were proposing for one. Smoke it give it a good rest without worrying about the clock. Pull it, hit it with a little finishing sauce (Chef JJ's is total awesome sauce), so it can soak in. Then bag it & tag it and in the reefer it goes.

 

Then the day of the party, pull it out, put it in the crock pot, check the taste, adjust, cover ..... you got to sleep, shower, clean clothes, no stress, and you can enjoy the food with everyone else and act nonchalant like its just another thang for a pit master.

post #6 of 17
A foil pan underneath would do just fine. I've cooked 6-8 of them at a time and never had a problem. Done briskets the same way also. They'll just baste each other. Cook time shouldn't be affected but each individual piece of meat is gunna be different.when you deal with big pieces of meat like butts and briskets they tend to finish when THEY want..lol. Just be patient and we'll be here to lend a hand.
post #7 of 17
If it's the same kind of meat its all good with me...but I definitely wouldn't have something like poultry above my brisket or ribs, or butts dripping on my treats..
post #8 of 17
Thread Starter 

Thanks for the tips guys!! If I do 2 9pnds you think about 18 hours is a projected time?

post #9 of 17

If I ever estimate butts or Briskets I always say 2 hours a pound. Maybe, could be, should be, possibly. You just never know. Some critters are just honery! You ever ask some one about the weather or the market? Its about the same.

post #10 of 17
Quote:
Originally Posted by TurnandBurn View Post

If it's the same kind of meat its all good with me...but I definitely wouldn't have something like poultry above my brisket or ribs, or butts dripping on my treats..

This is good advice but not a huge issue.  Internal temp on chicken should be 165.  The drippings would only be falling on the outside of the other meat, and that outer layer will reach 165 so all bacteria will be killed.

post #11 of 17
Quote:
Originally Posted by Foamheart View Post
 

You'll be Ok. Remember how you worried with your first butt only when it was done to think back and realize there was no need? This is the same thing. The meat cookes itself, we just tend the fire or plug in the cord.

 

Personally, I would do both ahead of time, like you were proposing for one. Smoke it give it a good rest without worrying about the clock. Pull it, hit it with a little finishing sauce (Chef JJ's is total awesome sauce), so it can soak in. Then bag it & tag it and in the reefer it goes.

 

Then the day of the party, pull it out, put it in the crock pot, check the taste, adjust, cover ..... you got to sleep, shower, clean clothes, no stress, and you can enjoy the food with everyone else and act nonchalant like its just another thang for a pit master.

I agree with foamheart, in fact I find my frozen PP often taste better a month later (I freeze it of course) or the next day as it has had time to let the extra rub I put on meld flavors.

post #12 of 17

I agree as well. I like to freeze the leftovers then warm it up either in a chock pot or in plastic bags in simmering water.

post #13 of 17

I do this all the time. Smoke, pull, vac-seal, then put in warm water, and take out and add finishing sauce. It's been in the fridge for longer than 2-3 days before. Not sure if you have a vac-seal though. Plastic bags would probably work for shorter periods of time

post #14 of 17
Thread Starter 
When u guys put it in the crock pot do you put any liquids in with it? Won't it dry out if u don't?
post #15 of 17

I always have a pan under my butts. I start with apple juice in the pan along with some onions and other veggies as desired. After the butt reaches 165 or so I put the butt in the pan and cover to finish. After the butt is done I de fat the braising liquid and wind up with a very flavorful gelatin ( the gelatin comes from the breakdown of the plentiful connective tissue in the butt as it reaches higher IT right at the end).  I usually reheat in a crock pot or roaster and add the de fatted liquid as needed. It provides both flavor and juiciness. I also sometimes add a little water or apple juice to taste.

post #16 of 17
Usually add about a cup or so of liquid of choice to meat in the crock. I usually add some dr.pepper(cherry), chili flake, a little rub and some apple cider vinegar. Usually does everyone pretty good. So im told. Lol.
post #17 of 17

Chef JJ's finishing sauce works exceedingly well. Don't drown the meat, just refresh and renew it while adding a little additional flavor. Remember the crockpot cooks without juice when using it as a cooker.

 

Like Mule says, "one question, ten people, eleven answers"

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