FWIW
When I cook extra butts, briskets, etc--I pull/chop/whatever and put in aluminum pans. Each pan is loaded shallow, no more than 1/2 full.
These are cooled for a bit to near room temp and then into the freezer for a couple of hours.
Quick chill and does not have enough residual heat to drive the freezer temp up much, if any.
Then vacusuck or whatever I plan for storage.
Works for me.
Your meat should be just fine the way the timing worked out.
TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.
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