Best way to keep pulled pork fresh for 6 days?

Discussion in 'General Discussion' started by chazman113, Jan 3, 2016.

  1. chazman113

    chazman113 Newbie

    New to the forums, just received a weber smoky mountain for christmas and eager to use it! I've smoked pork butts on my weber grill before so this should be a much more satisfying experience.

    So I have a party coming on next week and won't have time to smoke 2 pork butts any time but today. That leaves 6 days between cooking and serving. What do you think would be the best way to keep it fresh?

    -Leave the butt intact and put in fridge

    -Pull and put in bags with as much air sucked out as possible

    -Freeze it
     
  2. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I would freeze it and warm it for the party.

    Gary
     
    chazman113 likes this.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep freeze and reheat. Pull the meat prior to freezing. Add any juices and drippings. If you are going to do a finishing sauce I'd add that prior to freezing too.
     
  4. maple sticks

    maple sticks Smoking Fanatic

    I use chicken cooking bags. Put pork in and squeeze air out. Tie knot at end of bag then lay flat and even meat out. That will chill faster, warm faster and you can heat it in the same bag.
     
  5. chazman113

    chazman113 Newbie

    I decided I could get up super early on saturday and get one of the two I bought done. I'm doing the other one now. This way I hedge my bets if I screw up really bad (First time using the smoker!). 

    I notice a lot of smoke coming out of the lip of the lid, is that normal for the smoky mountain? I guess it's either going out the top or the sides either way, maybe there is a gasket situation you can get for them?
     
  6. b-one

    b-one Smoking Guru OTBS Member

    There are gasket kits you can order. Some of that will seal up as it seasons I haven't bothered sealing mine up and it's fine,if your going to do it do it before you need to clean the surfaces much easier that way. Too much smoke could also be the wood burning as it gets to temp you want to have a thin blue smoke not a heavy smoke while running your smoker. Don't forget pics!
     

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