Partial cook

[Smokin stro]

I am just curious if anyone has cooked a pork butt or brisket part way, say till 160 degrees then wrap and fridge or freeze. Then finish cook on a separate day when needed.
Just wondering if I want to cook fully then reheat or cook partial and finish out later.
Thoughts?

 

[bigfurmn]

Fully cook then reheat. Retain all the juices you can for reheating. I’ve done this quite a few times with larger pork shoulder cooks, grad parties especially.

 

[DougE]

Fully cook, pull, vac seal and freeze for later use.

 

[mosparky]

The only time I'd partial cook is if an emergency came up mid cook and I couldn't finish at that time. Pending what that emergency is, I might even say "screw the meat I gotta go NOW" !
I don't see a time savings anywhere with a partial cook. It will take nearly as long to get the meat up to the same temp as it was the first time, then go further. Might even dry it out some because of all the extra cook time, kinda like holding jerky long term at low temp.

 

[Sven Svensson]

In my experience, pork butt loves to be fully cooked then frozen. It doesn’t suffer a reheat.

 

[TH-n-PA]

In my experience, pork butt loves to be fully cooked then frozen. It doesn’t suffer a reheat.

Good to know.

Thank you.