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best way to keep meat for long duration after cooking?

post #1 of 5
Thread Starter 

Ive been asked to smoke a few butts for a friend for x mas- i plan to smoke them a few days before and they can reheat when they want to eat. My question is if i should pull and vacuum seal it for him or just refrigerate it for a few days, pull it himself when ready to eat.

 

Also he asked the best way to keep it moist for a few hrs after he outs it out to serve. Ive pulled one before and it was pretty dry after 30 min or so being in the open. I assume a lid on the pan would take care of this?

post #2 of 5

Smoke it the pull it. Put in vacuum sealed bags with the pan drippings. You could also make some of JJ's finishing sauce. Reheat in the bag with water in a big pan. 

To keep it from drying out you have to keep it covered.

Happy smoken.

David

post #3 of 5
Thread Starter 

thanks- thats what i was thinking.  i'll try the sauce. looks great

post #4 of 5
as David said... one thing I will add... he can put it in a crock pot and pour a little apple juice in it along with all the drippings... keep it on warm with the lid on it...
post #5 of 5

I have done the vacuum sealed bags. Cooked pork 2 days ahead, pulled and sealed, and refrigerated. Then when ready put a pot of water on my gas crab burner dropped a couple bags of meat in to heat up. worked great. just added more bags to the water as needed.

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