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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-13-2010, 06:14 PM | #1 |
Knows what a fatty is.
Join Date: 07-18-09
Location: Poplar Bluff, Mo
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Storing butt, to pull or not to pull?
The butt I have on the smoker is for this weekend. Should I pull it tonight and put it in bags or leave it whole and pull it then? From what I have read I would assume do it tonight after it comes off and rests?
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01-13-2010, 06:24 PM | #2 |
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
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I would do it tonight after resting. And I would use a food saver if you have one.
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Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS) |
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01-13-2010, 06:45 PM | #3 |
Got Wood.
Join Date: 05-31-09
Location: cedar bluff,alabama
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I have done it both ways... I prefer to slice it thick and thaw what I need in the oven at about 400. Thawed some today that way and it was still mighty fine.
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01-13-2010, 08:32 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Pull it tonight and bag it with the juice.
Slice?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-13-2010, 08:35 PM | #5 |
is one Smokin' Farker
Join Date: 01-26-09
Location: Georgia transplant in odenton, md
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Imho I would pull after resting then to the fridge, Just easier to me this way!!
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A Wonderful Family!!! |
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01-13-2010, 08:41 PM | #6 |
is one Smokin' Farker
Join Date: 12-11-07
Location: Jefferson City, MO
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I would pull and vacum or plastic wrap double . if you re heat the whole thing back to temps . some of it will dry out. if you do big chunks it is not as bad. reheating you have to get the fat broke down again. pull and sauce bring it back easy
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01-13-2010, 09:16 PM | #7 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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As others have said, if you have a foodsaver or other vacuum type sealer, that is a great way to reheat any BBQ. For pork, I just pull/chop everything then vacuum pack them in 1-2 lb. bags, some in the freezer some in the fridge. To reheat, just simmer in water that has been brought to a boil for 20-30 minutes.
The only down-side is you loose a little crispness on the bark since it basically steams itself in the bag. The upside is you get meat that is probably more moist than when you pulled it off the smoker.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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01-13-2010, 10:29 PM | #8 |
Knows what a fatty is.
Join Date: 07-18-09
Location: Poplar Bluff, Mo
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Thanks guys its been resting for close to an hour now. I'm getting ready to go pull it, no food saver I'll just bag it and squeeze out the excess air.
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01-14-2010, 12:54 AM | #9 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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You're going to do it the right ^^^^^ way. Also it will cool down easier (faster) when pulled first.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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01-14-2010, 05:09 AM | #10 |
Full Fledged Farker
Join Date: 09-01-08
Location: Huntsville,Alabama
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remember not to freeze it until it has cooled down to room temp.
Mike
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01-14-2010, 07:28 AM | #11 |
Full Fledged Farker
Join Date: 02-16-09
Location: Seminole, FL
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I also was confused by this statement. Slicing is for tenderloins!
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Dan-Rub Me Tender Memphis BBQ Team Lang 84 Deluxe Warmer Lang 84 Deluxe Warmer with Chargrill Great Outdoors Smokey Mountain |
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01-14-2010, 07:35 AM | #12 |
is one Smokin' Farker
Join Date: 10-22-06
Location: Sterling,Colo
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I always pull mine before freezing.
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Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset |
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01-14-2010, 10:54 AM | #13 |
Knows what a fatty is.
Join Date: 07-18-09
Location: Poplar Bluff, Mo
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I may have mis-spoke just a bit I wasn't planning to freeze it it'll just be in the fridge, I pulled it and bagged it. Other than burned fingertips it seems to have worked great.
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01-14-2010, 12:35 PM | #14 |
On the road to being a farker
Join Date: 01-01-10
Location: Atlanta, GA
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If I plan to freeze pork I break into large chunks, foodsave, then pull chunks after re-heating (usually simmering water bath). Not scientific, but I believe the pork stays a bit more moist after re-heating this way than with all pulled prior to freezing...
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Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen |
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01-14-2010, 01:15 PM | #15 | |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Quote:
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