- Dec 13, 2015
- 47
- 11
Hey ya’ll,
Looking for a little expert advice, as I can’t decide which way to go.
I’m smoking about 6 lbs or so of pulled pork to eat the first night on vacation Sunday night. Thought is, it’s an easy meal that can reheat slowly in the oven while we’re all unpacking at the house and what not. Hands off prep and little clean up.
I’m torn between smoking it sooner and freezing or smoking on Thursday and not. Based on weather I’m probably looking at a Wednesday or Thursday smoke anyway. We’re leaving my house Saturday morning, stopping a couple hours away For the night with a fridge and making the 10 hour trip early Sunday. I have a yeti cooler to take it and some other cold foods in.
if I smoke Thursday, probably getting done late Thursday night, would it be ok in the fridge until Saturday morning/yeti for 2 hours/fridge for 18 more/yeti for 10-12 more or am I stretching it?
My original thought was smoke it (weather now keeping me from doing that until Wednesday) freezing and transporting allowing to slowly thaw on the way. However, I’m now concerned the yeti won’t allow it to thaw and I’ll get there with frozen pork and my hands off meal will all of a sudden not be so hands off.
Appreciate any insight on what any of you would do.
Thanks!
Looking for a little expert advice, as I can’t decide which way to go.
I’m smoking about 6 lbs or so of pulled pork to eat the first night on vacation Sunday night. Thought is, it’s an easy meal that can reheat slowly in the oven while we’re all unpacking at the house and what not. Hands off prep and little clean up.
I’m torn between smoking it sooner and freezing or smoking on Thursday and not. Based on weather I’m probably looking at a Wednesday or Thursday smoke anyway. We’re leaving my house Saturday morning, stopping a couple hours away For the night with a fridge and making the 10 hour trip early Sunday. I have a yeti cooler to take it and some other cold foods in.
if I smoke Thursday, probably getting done late Thursday night, would it be ok in the fridge until Saturday morning/yeti for 2 hours/fridge for 18 more/yeti for 10-12 more or am I stretching it?
My original thought was smoke it (weather now keeping me from doing that until Wednesday) freezing and transporting allowing to slowly thaw on the way. However, I’m now concerned the yeti won’t allow it to thaw and I’ll get there with frozen pork and my hands off meal will all of a sudden not be so hands off.
Appreciate any insight on what any of you would do.
Thanks!