- Jan 6, 2011
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What To Do With Left over Pulled Pork and Brisket
Normally we never have this problem, but on occasion we do.
Pulled pork and brisket freeze well and never stays in our freezer for very long.
When you smoke a pork butt or brisket the smoke penetration only goes into the meat a little, so most of your flavor is in the bark and the first bit of meat. If you try a piece in the middle you just won’t get that smoky flavor
.
Here is what I do, my wife, kids and grand kids love it.
A couple of days before you fire up your smoker pull out you frozen pulled pork or brisket and let it thaw in the fridge.
The day you are ready to smoke put your pulled pork in an aluminum pan and spread loosely. For Brisket slice it up or chop it (which ever you prefer) arrange slices in aluminum pan where they are not packed tight, chopped brisket the same as the pork.
I sprinkle on a little water for moisture, then on the smoker for an hour or two or longer depending on how much smoke you like.
Something magical happens, the smoke permeates the meat and you have all that super goodness in every bite.
We have done pork butts in the slow cooker for Tamales and enchiladas and put the rest on the smoker for pulled pork. If you have not ever done this give it a try, you will be surprised.
Gary
Normally we never have this problem, but on occasion we do.
Pulled pork and brisket freeze well and never stays in our freezer for very long.
When you smoke a pork butt or brisket the smoke penetration only goes into the meat a little, so most of your flavor is in the bark and the first bit of meat. If you try a piece in the middle you just won’t get that smoky flavor
.
Here is what I do, my wife, kids and grand kids love it.
A couple of days before you fire up your smoker pull out you frozen pulled pork or brisket and let it thaw in the fridge.
The day you are ready to smoke put your pulled pork in an aluminum pan and spread loosely. For Brisket slice it up or chop it (which ever you prefer) arrange slices in aluminum pan where they are not packed tight, chopped brisket the same as the pork.
I sprinkle on a little water for moisture, then on the smoker for an hour or two or longer depending on how much smoke you like.
Something magical happens, the smoke permeates the meat and you have all that super goodness in every bite.
We have done pork butts in the slow cooker for Tamales and enchiladas and put the rest on the smoker for pulled pork. If you have not ever done this give it a try, you will be surprised.
Gary
