Hey everyone. I was thinking of getting the twin pack of shoulders from Sam's club, then cutting them in half and vacuum packing them since I'm usually only making pulled pork for my family. Good idea?
Jck, You are correct. That is what I said but was not as clear as you. Good Catch!...JJIf using vinegar in the finishing sauce... only use the sauce in what your going to eat that day/nite... I've heard and also experienced that if mixing vinegar based finishing sauce in the meat and then freezing that the meat becomes mushy.... mix finishing sauce in after thawing and reheating ... see what the pros say about this ...
I am going to get a 12ish pound butt this weekend, does it hurt anything to cut it in half to decrease smoking times? You would get more bark and probably a little more shrinkage, but at least I wouldn't have to smoke it for 20 hours....