Temp of meat before Vac Sealing?
Is there a certain temp a cut of cooked meat has to be before vac sealing? i.e room temp, right off the smoker say above 120, I'd be interested in hearing temps for the different cuts or if a different cut even matters. This will be frozen for later and all for the family not catering.
Ribs, Shoulder and Brisket.
Thanks in advance for the advice