3 days before eating - pulled pork and chopped brisket

[DR_3]

Need to smoke 2-3 butts to pull and a big brisket to chop - both I've done many times - but this time I need to do 3 days before serving after travel to a family event. Appreciate advice on how to hold/store and then reheat. Thanks!

 

[SMOKEOCD]

Vacuum seal and freeze for transport. You can reheat sous vide style even if you only have big pots to boil water in at the destination. Should be just as smokey, moist and tasty as the day you pulled it.

 

[912smoker]

Can also reheat in a crockpot with juices added back in.

Keith

 

[DR_3]

Thanks. Do I need to freeze or could I just refrigerate after sealing?

 

[bigfurmn]

I have refrigerated for three days and then reheated in a crock pot or oven with the left over juice for grad parties. I didn't have to travel good though only minutes to my destination.

 

[SmokingUPnorth]

Not sure about the brisket since my wife and kids aren’t big fans, but the Pulled pork if you have a vacuum sealer, I’d vacuum seal, freeze if you want or just leave it in the fridge then just reheat the bag in some boiling water. Tip off with some of JJ’s finishing sauce!