- Jun 23, 2014
- 15
- 14
I will be smoking a bunch of pork butts for my daughter's graduation party. Due to time constraints, I think my only option is to cook them ahead of time, pull the meat, vacuum seal and freeze. I have done this in the past and it's always "ok", but not great. In the past I poured the rendered juices in with the meat before vacuum sealing, but I have heard that others freeze the juices separately and then add back to the meat when reheating. Also...how long is "too long" to keep frozen? The party is in 6 weeks. I would appreciate any input from the "pros". Thanks!