Freezing pulled pork.

[jcam222]

I'll be doing 30 butts this weekend for my buddies son and his sons best friends graduation parties. We are cooking ahead of time to protect against the constant rain we've been getting. Plan is to freeze since it will be stored 8 days. Ordinarily I vacuum seal my pulled pork for freezing. With the volume we are doing I'm pondering wrapping the uncovered full foil pans of pulled pork tightly in plastic food film and then putting on the metal lids and freezing like that. What do you all think?

 

[smokerjim]

I think you'll be fine with your plan.

 

[BigW.]

I would make sure there is plenty of freezer space and leave the lids/saran wrap off until cooled or frozen. They can trap a lot a heat and prevent the containers from cooling quickly. Stacking pans will prevent meat from cooling quickly.

 

[02ebz06]

What @BigW. said...
Many times I freeze for a few hours with no lid, then do whatever method for freezing.
Eliminated the frost in the container.

 

[chopsaw]

What do you all think?

Agree with all of the above .
I'll add that the cooler it is before you put the lids on to freeze the less condensation youtrap .
Less frost on the meat when you take it out to thaw .

 

[clifish]

what is the reheat plan for all that PP?

 

[jcam222]

Thanks guys. I'll discuss with my buddy and roll from there. Reheat plan will be roaster pans with liquid gold mixed in.

 

[civilsmoker]

Oh and make sure you leave an air gap between pans so they fully freeze. I've heard of may too many people dumping a cut up elk or cow in a chest freezer all at once and have the center not freeze and go bad......

 

[jcam222]

Oh and make sure you leave an air gap between pans so they fully freeze. I've heard of may too many people dumping a cut up elk or cow in a chest freezer all at once and have the center not freeze and go bad......

Hmm not sure their space will allow for that.

 

[civilsmoker]

Hmm not sure their space will allow for that.

Stacking say 6 - 2-inch pans on top of each other make for 12 inches of product to freeze...... Thermodynamics is at play in the time to freeze calculation, so if you don't have space then I would suggest, stagging them, ie put a couple in to freeze up and then rotating in new ones but its just not something you just stack in all at once and assume it will freeze right up.

 

[jcam222]

Stacking say 6 - 2-inch pans on top of each other make for 12 inches of product to freeze...... Thermodynamics is at play in the time to freeze calculation, so if you don't have space then I would suggest, stagging them, ie put a couple in to freeze up and then rotating in new ones but its just not something you just stack in all at once and assume it will freeze right up.

Good idea for sure