I got ahead of myself!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

uncle kenny

Fire Starter
Original poster
SMF Premier Member
Dec 20, 2010
38
10
Hillsboro, Oregon
Six pork shoulders now on smoke for 10 hours. The first three hit 205F and they are wrapped in foil and towels. The other three are coming up real fast! (I LOVE it when they go off "the stall"!)

My question is: I don't need these until July 4. Can I freeze them now and pull later, or should I pull 'em all now, then freeze? I think I know the answer
pot.gif
Thanks for your help.
96cf9ed8_IMG_1237.jpg
 
We pull ours while hot, then freeze.  If you can, freeze in Foodsaver vacuum bags and then you can reheat by dropping them in boiling water.  You can also reheat in a covered pan in a 250* oven (minus the Foodsaver bags
icon_lol.gif
).  Microwave is also fine, but probably not for such a big amount of meat.

Nice looking smoke!  Everyone will love it come Independence Day!
 
Maybe someone that has done it before will help out, But I would think it's better to freeze the whole butt and pull later, So it retains all the moisture and flavor.
 
Raptor, I have pulled then frozen and the result is really good! I'm just not sure about the other way around. Last week I took a whole one out of the freezer to make pork chili, but I just chopped it up and it was yummy. I'm not sure it would have pulled very well, tho I did only take it to 195F cause I know it was for chili. Cheers.
 
Personally I like to go ahead and pull them and either add some of the de-fatted juice into the bag before sealing it or just use a finishing sauce added just before I reheat it.
 
I vote for the pull then freeze method as well.

When I unwrap the butts, I always do it in a large pan. After they are pulled and in vac bags, I distribute the juice evenly between the bags. Theres always a ton of juice.

Most of the time I can fit an average size butt in one of the large size vac bags.
 
Raptor, I have pulled then frozen and the result is really good! I'm just not sure about the other way around. Last week I took a whole one out of the freezer to make pork chili, but I just chopped it up and it was yummy. I'm not sure it would have pulled very well, tho I did only take it to 195F cause I know it was for chili. Cheers.
 Like I said, I've never tried either method so I wasn't sure.

But thanks for asking the question so I could find out from those who have tried it.

If I'm ever in that situation I'll know what the best method is.

Thanks again Kenny
 
 
I would pull and pack in vac pak bags with the juice from the foil. Then to reheat dump in a roaster and turn on or drop the bags into a big pot of boiling water and it will work too.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky