Storing butt, to pull or not to pull?

Codeman · 01-13-2010, 06:14 PM

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?

toadhunter911 · 01-13-2010, 06:24 PM

I would do it tonight after resting. And I would use a food saver if you have one.

1969x11 · 01-13-2010, 06:45 PM

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.

Bbq Bubba · 01-13-2010, 08:32 PM

Pull it tonight and bag it with the juice.

Quote:

Originally Posted by 1969x11

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.

Slice?

peaspurple · 01-13-2010, 08:35 PM

Imho I would pull after resting then to the fridge, Just easier to me this way!!

Contracted Cookers · 01-13-2010, 08:41 PM

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

Saiko · 01-13-2010, 09:16 PM

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.

Codeman · 01-13-2010, 10:29 PM

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.

Rookie'48 · 01-14-2010, 12:54 AM

You're going to do it the right ^^^^^ way. Also it will cool down easier (faster) when pulled first.

Smokinrubcom · 01-14-2010, 05:09 AM

remember not to freeze it until it has cooled down to room temp.

Mike

RubMeTender · 01-14-2010, 07:28 AM

Quote:

Originally Posted by Bbq Bubba

Pull it tonight and bag it with the juice.

Slice?

I also was confused by this statement. Slicing is for tenderloins!

sterlingsmoker · 01-14-2010, 07:35 AM

I always pull mine before freezing.

Codeman · 01-14-2010, 10:54 AM

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.

Dale in GA · 01-14-2010, 12:35 PM

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...

Jay Bird · 01-14-2010, 01:15 PM

Quote:

Originally Posted by Saiko

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.

What Saiko said works really well for me. Nice moist meat.

01-13-2010, 06:14 PM	#1
Codeman Knows what a fatty is. Join Date: 07-18-09 Location: Poplar Bluff, Mo	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?

01-13-2010, 06:24 PM	#2
toadhunter911 is one Smokin' Farker Join Date: 06-22-09 Location: Eastpointe, Mi	I would do it tonight after resting. And I would use a food saver if you have one. __________________ Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)

01-13-2010, 08:35 PM	#5
peaspurple is one Smokin' Farker Join Date: 01-26-09 Location: Georgia transplant in odenton, md	Imho I would pull after resting then to the fridge, Just easier to me this way!! __________________ A Wonderful Family!!!

01-13-2010, 09:16 PM	#7
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	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. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

01-14-2010, 12:54 AM	#9
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	You're going to do it the right ^^^^^ way. Also it will cool down easier (faster) when pulled first. __________________ 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.

01-13-2010, 06:45 PM	#3
1969x11 Got Wood. Join Date: 05-31-09 Location: cedar bluff,alabama	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.

01-13-2010, 08:41 PM	#6
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	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

01-13-2010, 10:29 PM	#8
Codeman Knows what a fatty is. Join Date: 07-18-09 Location: Poplar Bluff, Mo	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.

01-14-2010, 05:09 AM	#10
Smokinrubcom Full Fledged Farker Join Date: 09-01-08 Location: Huntsville,Alabama	remember not to freeze it until it has cooled down to room temp. Mike __________________ SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub

01-14-2010, 07:35 AM	#12
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo	I always pull mine before freezing. __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

01-14-2010, 10:54 AM	#13
Codeman Knows what a fatty is. Join Date: 07-18-09 Location: Poplar Bluff, Mo	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.

01-14-2010, 12:35 PM	#14
Dale in GA On the road to being a farker Join Date: 01-01-10 Location: Atlanta, GA	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... __________________ Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen

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