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freezing bq

post #1 of 6
Thread Starter 
Is it ok to smoke a pork shoulder and then freeze the meat to make puled bq at a later time. WHAT type of wood is best to use.
post #2 of 6
Yes, it's perfectly fine to freeze pulled pork. I would pull it then freeze. The smoking wood is your choice. I like hickory mixed with apple or cherry. Good luck.
post #3 of 6
remove as much air as possible, or you'll get freezer burn.

Agree with the Bassman, pull first.

I actually vacu-seal before freezing, but portion out by:

Pulling pork while hot, pulling into 9x13 glass pan,

Add back in retained juices,

Tamp down to flatten into dish (Pulled Pork Rice Crispies!!)


Once cooled, the fats/juices gel and I slice into 3-4 people portions, then freezer-suc the slabs.

Saves the vacu-seal motor by fridging first, so juice is not runny and doesnt go into the vacuum.

Agree with BM on the wood too, but pork will take any smoking wood nicely.

Let us know your results!!
post #4 of 6
Just remember to pull the meat before you freeze it. I use hickory for my shoulders.
post #5 of 6
Yes it is perfectly fine to freeze your pork but I would pull it first that way if you want you can freeze it in single dinner size and steam them hot anytime you get the feeling. If I were you my next purchase would be a vaccum sealer they are more then handy after you get hooked on smoking meat. Don't worry you will if your not yet.
post #6 of 6
I did 11 butts two weeks ago and froze 90% of it. I pull it first and then cool it and put it into quart bags and pat down flat and push out as much air as possible. I usually just put it in the fridge to defrost and then heat up in the oven or a skillet.....I did some beef roasts this way and opened a bag last night and made stroganoff with it... Holly crap was it goodd...
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