60+ person BBQ, An adventure……

[TampaNole27]

I did this often and sometimes for 500+

after doing for a while thing I liked best was shredding pork after it rested for your preferred time and adding in any juice etc you like to use. I would then put into ziploc bags and put in fridge for 2 days. Smoke flavor intensifies when in fridge. After two days I transfer to vacuum seal and add in some beef tallow to help with moisture while reheating

reheat how you prefer in boiling water, sous vide

Oh wow!! Love the tallow idea. So really, fridge and then vacuum seal? Don’t lose freshness that way instead of going straight to freezing?

also a few people have mentioned finish with juice. I’ve never done that. What juices are the go to?

 

[TNJAKE]

Oh wow!! Love the tallow idea. So really, fridge and then vacuum seal? Don’t lose freshness that way instead of going straight to freezing?

also a few people have mentioned finish with juice. I’ve never done that. What juices are the go to?

By juice they mean the drippings from the butt. Defat that then mix it in with the meat. Got some steps in this thread to help

Pulled Pork

Morning smokers. Smoked a pork butt Saturday and just now getting around to posting it. Got up about 5am Saturday morning and fired up the smoker. While waiting for it to come to temp I got out the butt and rubbed it down with The Gospel from Meat Church. After the smoker reached 225° it was...

www.smokingmeatforums.com

 

[golfpro2301]

Oh wow!! Love the tallow idea. So really, fridge and then vacuum seal? Don’t lose freshness that way instead of going straight to freezing?

also a few people have mentioned finish with juice. I’ve never done that. What juices are the go to?

i preferred fridge to firsy then freeze due to depth of smoker flavor added. One thing forgot to mention is you can just vacuum seal right away and just leave a little over hang to cut open later and add tallow then reseal. I would do this on small batches but large i used ziploc because got them for free and trimming up multiple bags and resealing wasted a decent amount

for juice its your preference. Natural juices from cooking work well. I have also used finishing sauce recipe found on here. Thinned down version of myron hog glaze is good. I really like 80% natural juice and 20% white peach grape juice

 

[one eyed jack]

I use Chef Jimmys finishing sauce with pulled pork. Never had a bad review.

https://www.smokingmeatforums.com/threads/pulled-pork-finishing-sauce.276221/#post-1838651