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I need the help of my smoking family!!

post #1 of 20
Thread Starter 
Guys/gals I am looking to cook a couple of butts a few days ahead of when I want to serve them. Here's the scenario. I am getting married in Oct. and me and the boys are getting together for a long weekend of golf and fishing. I figure to help save some $$ I will smoke up a couple of butts to eat over so we don't have to go out to eat every meal (and impress them with my smoking prowess! biggrin.gif ) I am figuring with my schedule (which was created by Satan himself icon_twisted.gif ) I will be able to cook that Tuesday for the following weekend. Which is the best way to go??? Freeze it whole and then thaw and pull it or pull it then freeze it or just don't freeze it at all??
post #2 of 20
Pull it and freeze it. If you have a foodsaver freeze in foodsaver bags, as they are easy to handle and re-heat in hot water.

Hope this helps!

Take care, have fun, and do good!


post #3 of 20
Thread Starter 
Sounds like aplan. I think somewhere I want a foodsaver, but methinks the fiancee disapproves of them. Are they worth the hype?
post #4 of 20
They are worth it if you use it a lot. If not 1 butt fits in a foil lasagna pan (2 for a dollar at the dollar store) that you can cover with foil and then freeze.

Take care, have fun, and do good!


post #5 of 20
I agree with Meowey.
post #6 of 20
The food saver is definitely well worth the cost.. but if it is for only a short time freeze...as Meowey said the foil pan...or some heavy freezer zip-lock type bags...just try to get all the air out when ya seal them...
post #7 of 20
All good advice above ... PDT_Armataz_01_34.gif
post #8 of 20
Yup, what they said! Also, I recommend adding some finishing sauce in with the meat before you freeze it. The flavor and aroma when you reheat is amazing. PDT_Armataz_01_34.gif

I prefer a Carolina style vinegar based sauce (http://www.smokingmeatforums.com/for...?threadid=7691), but use your favorite...

Good luck!
post #9 of 20
I agree with everyone also.
And the FoodSaver is worth the money(IMO).
Good luck with the smoke.
post #10 of 20
For uncooked meat, I only use my foodsaver for long term storage. However, I ALWAYS use it to frreze my butts if I have already pulled them prior to freezing, except when the pulled pork is for making hash. The vacuum seal retains moisness and flavor, both which can become diminished by freezing in foil and/or baggies. If in doubt, I would use the food saver.

P.S. Many caterers also prepare for large feeds by cooking ahead of time and using the food saver to freeze the pulled pork.

Hope this helps.
post #11 of 20
The foodsaver has saved us tons of $$$ - not having to throw out freeze burnt items, not to mention the items you can buy in bulk. Cheese for example, we will buy a huge block and divide it up and freeze portion in the foodsaver bags. It thaws great, and you are saving a ton by buying in bulk.
post #12 of 20
Foodsavers RULE! All but eliminates freezer burn and food oxidation... BUT I have heard rumblings of toxic by-products leaching into foods heated in plastic...

post #13 of 20
Thread Starter 
Awesome advise all. Appreciated as always!
post #14 of 20
Just in case you don't have enough already, one more thumbs up for the food saver.PDT_Armataz_01_34.gif
post #15 of 20
I have frozen pulled pork before also with great results, Add your finishing sauce first and freeze away. If you don't have a foodsaver just use a ziplock bag. The time frame you are dealing with, you really don't have to vacuum seal it, It will be eaten before it is even a week old. Feed that party PDT_Armataz_01_40.gif and have a good time. congratulations on gett'in hitched.
post #16 of 20
You can also buy those really big zip lock bags and put them in those. They won't be frozen that long, but you do want to avoid the dreaded freezer burn. Especially since you want this to go off without a hitch (i.e. impress your buddies). BRING ON THE STRIPPERS!!icon_twisted.gif
post #17 of 20
Thread Starter 
LOL. Hardly, unless they'll be serving frosty bevs on the golf course. I got my lifetime quota during my younger, less responsible days living in ATL!biggrin.gif
post #18 of 20
DO NOT buy a Black and Decker food saver. POS (PM me if you need to know what POS stands for!)

Thankfully mine is starting to burn clean through the plastic bag when it goes to seal it. I can't wait for it to finally crap out so I can go buy a Foodsaver. Few more drops from the kitchen counter should do it in!
post #19 of 20
Freeze it after it is pulled then place the meat into a crock pot to reheat it. No fuss dinner.
post #20 of 20
PDT_Armataz_01_05.gifI agree with the rest of the gang. I just did the pulled pork with sause a week ago and did the Food Saver on it and it thawded out perfect.
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