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More Questions about Smoking Pork "Butt"....

post #1 of 13
Thread Starter 

Hello to all smokers!

I have actually a couple of short questions for you guys today..  If this is an issue, just let me know and I'll make two posts..

First, I've noticed that at Sam's Club they have some great pork butts for sale, but they come two to a package..  There is no way I can eat both of those things so I'm wondering if I could freeze one of them..  They are so large I have concerns about the thawing process and it taking too long, or ultimately it affecting the meat consistency..  I'd welcome any ideas on this topic and how to proceed..

Also, in a previous post regarding pork butt, I was advised by several folks to tie up the pork butt to keep it in the proper shape..  Is there a link you guys might have to show me how to tie up/truss a pork shoulder??  

Thanks again so much for any help on this...!

post #2 of 13

You can freeze one ot the butts with no problem defrost it in the fridge is what I do with frozen butts. You could also smoke them both and freeze the pulled pork we do this all the time we freeze them in meal size portions sure makes dinner easy after a long day

 

I have never "tied up" a pork butt heck I'm gonna pull it when it's done I don't need it to look pretty :biggrin: 

post #3 of 13

I second what Piney said....makes for such an easy meal when all you have to do is pull it out of the freezer and toss it in a crock pot for a bit!

post #4 of 13

Hi skyclad,

Don't worry about getting 2 pork butts to a package; that's the way they usually arrive. You can freeze one if you like, but my philosophy is: if you're going to be taking the time and trouble to smoke one, you might as well smoke both. I then pull both, into separate foil pans, and then freeze 1 pan of the finished pulled pork. It usually comes back out of the freezer w/in a month, so nothing ever gets wasted.

 

As to tying, if your butts are bone-in, there is no tying necessary. If boneless, well that is sometimes a problem. These meat packers can sometimes do a very lousy hack job on those poor, defenseless butts. I get around this problem by using silicon bands. Like rubber bands, but made of heat-resistant silicon. You can find them on the internet.

post #5 of 13

Definitely smoke Both! Freeze the pulled meat in vac-pacs or in Ziptop bags with air removed. Heats well and whether whole or smoked and pulled, if defrosted properly, are fine from the freezer. Tying any piece of meat is to get even cooking of deboned roasts or to make for pretty uniform slices. The Butts from Sam's contain the Bone or if boneless are in a net. Nothing to do or worry about here...JJ

post #6 of 13

Agree totally...same amount of work and time, double the result....and PP is easily reheated. For long storage I'd recommend the flavor seal setup but if going to be used in a few months the above advice is seconded.....Willie

post #7 of 13
Yep what they all said. Smoke both and freeze the pulled meat in portion sized packages. If you want it to versatile so you can use it in multiple dishes go easy and simple in the seasoning. Salt pepper onion garlic. That way you can use it multiple dishes. It's great in enchiladas, tacos, omlettes, stews, soups, on top of baked taters, you name it. I'll be taking some out to use in ABT's this weekend!
post #8 of 13
Quote:
Originally Posted by dirtsailor2003 View Post

Yep what they all said. Smoke both and freeze the pulled meat in portion sized packages. If you want it to versatile so you can use it in multiple dishes go easy and simple in the seasoning. Salt pepper onion garlic. That way you can use it multiple dishes. It's great in enchiladas, tacos, omlettes, stews, soups, on top of baked taters, you name it. I'll be taking some out to use in ABT's this weekend!

yeahthat.gif
post #9 of 13
I have to second third or fourth what everyone has replied. My family just ate reheated pp for dinner tonight. I vac seal in meal portions as well as ABT portions stuffed shroom or whatever portions. I thawed tonight's meal over night :biggrin:in the fridge and put it in a pot of water and slowly brought it up to a boil, tasted just as good as when I pulled ...well almost!
post #10 of 13
Yep......what they said. Easier to freeze the pulled pork and then you have it handy if you need it. I portion it out for meals and sits nice in the freezer after I VAC pac it.

Scott
post #11 of 13

Skyclad , hello. I see a possible answer , cook both and Vac-pac what you don't eat , horever as mentioned ,freezing is a choice. To thaw IMHO , the top of the Reefer(in a pan) is a good place for two-three days , this is the warmest part and thenslow thaw won't hurt.

 

Also , with the Butts I get at Sam's , they don't need tying - up , unless it's the falling apart when finished :

  here'a finished one, and

 

 here it is on my prep. table , I only mashed gently. I do mine with 'no foil' for good 'Bark' , cooed at 225*F average , until the Bone wiggles (about 195*F-200*F).

  I even do several at a time ,6 here ,one in the corner .

 

 

Have fun and . . .

post #12 of 13

I'm with the, "smoke both clan".

 

 

A note on sealing and freezing, place the pork in a bag and in the freezer for about an hour then vacuum seal, this will prevent the food from being crushed and squeezing out liquid.

 

Reheat in water, boil some water turn off burner, after 5 minutes place the sealed pork in the water , warm through, remove pork from bag and fluff with a fork., add spices, finishing sauce or nada and serve.

 

 

If you freeze the other butt, and go to cook, make sure to allow 3 days or so for a thaw in the refrigerator.

 

One thing I have noticed with frozen butts is that the meat seems to be a bit more tender than fresh and cooks quicker and that's a good thing.

post #13 of 13
Quote:
Originally Posted by SQWIB View Post
 

I'm with the, "smoke both clan".

 

 

A note on sealing and freezing, place the pork in a bag and in the freezer for about an hour then vacuum seal, this will prevent the food from being crushed and squeezing out liquid.

 

Reheat in water, boil some water turn off burner, after 5 minutes place the sealed pork in the water , warm through, remove pork from bag and fluff with a fork., add spices, finishing sauce or nada and serve.

 

 

If you freeze the other butt, and go to cook, make sure to allow 3 days or so for a thaw in the refrigerator.

 

One thing I have noticed with frozen butts is that the meat seems to be a bit more tender than fresh and cooks quicker and that's a good thing.

 

Great point from Sqwib.  I always freeze what I am sealing before hand for a little while.  It also helps you get a tighter Vac seal!!

 

Scott

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