How Many Times in a Row Have You Eaten the Same BBQ Meat and Enjoyed It? I'm Up to Four :)

[AKMIMNAK]

Originally Posted by locosmoke

sounds like the 7 portions for seven people was a little over kill. lol
that being said sound like you are enjoying leftovers as much as I do! I have never counted but I'm sure that four or five times sounds good.

Yeah, when I fire up a long cook a like to make it worth our while :) Foodsaver bags and a Sous Vide device and you've got moist BBQ leftovers for months!

[AKMIMNAK]

Originally Posted by legendaryhog

For reasons I cannot explain.... I did wings for ten straight days. Personal best.

😂😂😂 I love it.

[AKMIMNAK]

Originally Posted by BigKing

I've been pulling my last five or six briskets so I have sandwiches for days. I'll eat it at work without bread and then have it for dinner on a sub roll with melted cheddar. 5-6 days but twice a day over that time.


I always cook way more food than necessary since it is usually only me and the girlfriend but I want to maximize every cook. I always have at least six days of leftovers; there is no room in the freezer so it all gets eaten. Kind of hard to not look forward to brisket or ribs even if it is Round 5.

I never even thought of pulling brisket. That's a great idea! Does it pull just like pork? Is the point or flat better for this, or the same?

[TravelingJ]

Originally Posted by WilliamKY

I can eat pulled pork for days. I will even eat it out of a bowl with some finishing sauce and cheap store bought slaw. No bun required.

I really thought this was going to turn into a Dr. Seuss style response, from the way it started.

[Myrdhyn]

I dunno, I've never hit the limit. My wife gets sick of it long before I do, usually around day 4-5. Typically I do at least 3 days of it as-is and 1-2 days of it as some other dish...chili, shepherd's pie, etc...

"I make a "tamale pie" where I mix the meat with a home made enchilada sauce. Add black beans, corn, onions, garlic then top with corn bread batter and bake till corn bread is done."

I need this enchilada sauce recipe if it's one you can share...this sounds amazing.

[frognot]

Got plenty of freezer space since no longer hunting so am quick to vac pack leftovers.

[BigKing]

Originally Posted by AKMIMNAK

I never even thought of pulling brisket. That's a great idea! Does it pull just like pork? Is the point or flat better for this, or the same?

It's awesome. Was suggested in a thread here that I pull it for a Super Bowl party I was hosting as it is easier to eat. It was a huge success and I've been doing it this way ever since due to the leftovers generally being better on the reheat. It basically pulls like pork and then I pour all the juice left in the foil over it. The pulled meat soaks it all up and helps keep it moist for reheating.


The point is always the best part; however, the point gets mixed in with the flat after pulling and mixing it all together so every trip back into the bag includes both.


In the spirit of this thread, here is the brisket, then pulled, and then last night's leftovers: smoked all beef hot links topped with cheddar and the pulled brisket. Prior to pulling it, I took a strip off the top with my hands, hence the split in the whole brisket picture.

[Joe Black]

Damn, Smitty... That 9 is a lot of perseverance, must be some killer que. I think that 4 or 5 is about tops for me. And, I really like me some pulled pork and baby back ribs.

[AKMIMNAK]

Originally Posted by BigKing

It's awesome. Was suggested in a thread here that I pull it for a Super Bowl party I was hosting as it is easier to eat. It was a huge success and I've been doing it this way ever since due to the leftovers generally being better on the reheat. It basically pulls like pork and then I pour all the juice left in the foil over it. The pulled meat soaks it all up and helps keep it moist for reheating.


The point is always the best part; however, the point gets mixed in with the flat after pulling and mixing it all together so every trip back into the bag includes both.


In the spirit of this thread, here is the brisket, then pulled, and then last night's leftovers: smoked all beef hot links topped with cheddar and the pulled brisket. Prior to pulling it, I took a strip off the top with my hands, hence the split in the whole brisket picture.

This looks RIDICULOUS in the best possible sense of that word. Wow. I am totally trying this next brisket I smoke. Heck, I have a smoked point in the fridge from Saturday....maybe I'll do this tomorrow for dinner! After that, I might try mixing it with pulled pork and checking out that combo! All kinds of possibilities you've got me started on here.

[dadsr4]

I had Kettle Fried chicken breast on Monday, and smoked thighs last night. Different cooks, but it's as close as I come.

[pitbossJB]

I can eat brisket till the cows come home. Ribs only a couple times.

[tom72]

I can only eat the same BBQ meat the day of and the next day, typically. Then I vacuum seal and freeze everything so I can have nearly instant barbecue whenever I want for a while. The only exception to this, on occasion, would be baby back ribs. Sometimes I just seem to not be able to get enough of them. My longest streak ever with those was four days.

[jermoQ]

Originally Posted by BigKing

It's awesome. Was suggested in a thread here that I pull it for a Super Bowl party I was hosting as it is easier to eat. It was a huge success and I've been doing it this way ever since due to the leftovers generally being better on the reheat. It basically pulls like pork and then I pour all the juice left in the foil over it. The pulled meat soaks it all up and helps keep it moist for reheating.


The point is always the best part; however, the point gets mixed in with the flat after pulling and mixing it all together so every trip back into the bag includes both.


In the spirit of this thread, here is the brisket, then pulled, and then last night's leftovers: smoked all beef hot links topped with cheddar and the pulled brisket. Prior to pulling it, I took a strip off the top with my hands, hence the split in the whole brisket picture.

That looks delicious!!! Brisket would be good that way, but IMnotalwaysHO, unless you catch it on sale, use a cheaper cut than brisket if you want to have pulled beef. Chuck roasts have good fat and flavor for less $$.

[Smoking Piney]

Originally Posted by WilliamKY

I can eat pulled pork for days. I will even eat it out of a bowl with some finishing sauce and cheap store bought slaw. No bun required.

I'm glad I'm not the only one who does this.

[DainBramage77]

Originally Posted by WilliamKY

I can eat pulled pork for days. I will even eat it out of a bowl with some finishing sauce and cheap store bought slaw. No bun required.

The wife (who wouldn't touch pulled pork 10 years ago), will now just stand with fridge door open eating it cold out of the container.
I'll at least exercise enough restraint to give it a minute in the microwave first...