Pork Butt

[ricksegers]

I know this has been discussed but can't find it. I am doing pork butts for our Halloween block party. I was going to do them a week or so ahead and freeze them. Would it be better to cook them to about 175 and pull them, wrape them, let them cool and the freeze and reheat in a slow oven to 200 or cook them to 200 and the freeze un pulled or pulled? (gosh that sounds nasty).
Thanks for the guidance.

Rick

[BBQchef33]

i would cook completety, and freeze unpulled. The defrost, heat and pull it. I've frozen it puled, and defrosted, its still good, but just feels like it looses something.

[rbinms33]

If it were me.....I'd go ahead and cook it like I was going to serve it that day. Take it up to 190, then wrap and put in freezer whole. When you get ready to serve, take it out and put in the fridge so it can defrost first, then put it in a covered pan with a little water or water/vinegar mix (for moisture) and then heat slowly back up to 200.

The reason you don't want to pull before you freeze is because the bigger pieces retain moisture better than the smaller pulled pieces. To me, reheating smaller pieces makes it rubbery. Now if you were going to use it in a pan of beans or something like that, then by all means, chop it before you freeze it. But otherwise, it's better to leave it whole.

[BBQchef33]

yeah, what he said.

[Wayne]

We pull it and then freeze it and it tastes fine. We freeze it without any sauce added and add the sauce at serving time on the side. you might also consider making country style ribs. They are sliced up pork butt and they smoke up great. They also smoke fast, tender, and do not have to be pulled to please. They can even be finished off on a grill in the firebox if necessary. We usually fix 1 1/2 ribs per person. And if you want to "kick them up a notch" coat them with the red pepper paste that you can buy at most Middle Eastern markets. They do not come out too hot and the pepper flavor is wonderful. This peper paste is on of my secret ingredients that always impresses the guests.

[ricksegers]

..

[willkat98]

I use two sporks from a KFC family pack to pull pork butts. I can do one in about 4 minutes.

I'm back

[Oldtimer]

I thought you where into loins ?

[willkat98]

Loins, I knife. Butts, I spork

[Oldtimer]

A KFC Spork, and I assume A long John Silver's knife ?

[willkat98]

LJ Silvers Mod

[parrothead]

LJ Silvers Mod

Yucchh

About once every 2 years I decide to stop there for lunch. By the time I am half way done, I feel sick to my stomach. The rest of the lunch goes in the garbage. I then swear that I will never go there again. Well, what a coincidence. Today was the day. Less than half eaten and the rest went in the garbage. What the hell do they fry stuff in? Nose oil? Nasty. Never again! I swear it for real this time.

[Mark]

Back on topic> I recall a thread somewhere (maybe was the "other" group) about using the dishwasher to warm up a load of frozen Q. I give credit where credit is due and thought the idea was brilliant.

Mark (STL)

[BBQchef33]

I remember that...... dont rememebr if it was our old yahoo or pit crew....

there is also this thing called dishwasher salmon.

Wrap salmon in foil with dill and butter, and put it in the dishwasher and run a cycle..

Dont know if ya need heated dry, or pot scrubber. :) . but it was a real recipe.


its a novelty in the dishwasher......... but poaching is just another word for it.

[Oldtimer]

Think that was A Max thing.

[Mark]

Think that was A Max thing.I think thats right; Max was the author.

Mark (STL)