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First Pulled Pork Smoke

post #1 of 7
Thread Starter 
I owe a big thanks to Jeff and all of the people on this board. I followed the instructions from this forum and many of the techniques described every where else.
I finished my butt smoke around 12:30 AM and it is GREAT!!!!! Jeff's finishing sauce is the BOMB!

So far I have had 3 great smokes and can't wait till my next one.

One thing has occured to me that I have not seen discussed so far. If I wanted to smoke several different meats at the same time, what would be the proper way to save for later?
What are the best ways to reheat without ruining the meat?
I have figured out that cooking one thing at a time has limits on how often I get to cook. I want to smoke several items and have them for times when there is not enough time to prepare something.

Once again THANX to all members of this forum.
post #2 of 7
You can cook many things at the same time. You may have to layer properly if using a vertical, and estimate times as to when to put what in ( such as fattys and ABT's ) or use the cooler method. and buy a couple extra thermos. Check out the recent BB53 stuffed pepper post.
post #3 of 7
Depends on how long for "later" you want to save. If for a few hours, wrap in foil, then towels and put in a cooler. Probably most of your bigger pieces will already be foiled. Take them straight to the towel and the cooler. Just plan ahead to open, slice/shred to serve on time.

If you're looking long-term, invest in a Vac-sealer. I did 4 butts last weekend, pulled it all and saved in 2 lb paks in the freezer. At my 4 July party, just have to boil water, dunk the paks in the water, dump, add finish sauce, and serve. I will NOT be tending the smoker on the 4th!!
post #4 of 7
Congrats on the butt smoke. I often fix extra and use a vacuum sealer and bag it in meal sized portions. It makes for a very good quick meal. There are many ways to reheat since most of the time it is only my wife and I we use a rice steamer and it does a great job of heating it up and keeping it moist.
post #5 of 7
i also vacum seal lunch size packs for work and freeze. go to freezer grab a pack and go-lunch made.
post #6 of 7
Another vaxuum packer hre, couldn't live without one. In fact, I purposly cook more than I need so I can pack/freeze it. If done properly, it's great when leftovers are on the menu.
post #7 of 7
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