ADVICE: Pulled Pork storage..smoking today but party next weekend

pne123 · 05-30-2009, 03:10 PM

We are throwing a party next weekend and serving pulled pork. My GOSM can only do 2 butts at a time. I am doing 2 today and 2 next friday for the party on saturday. My question is storage of the 2 being smoked today. We are going to freeze the meat and thaw prior to the party. Should I pull it the meat now when it is hot or freeze the butt unpulled and pull cold and the heat? I am going to use a finish sauce and save the fluids from when it is wrapped. I think i should pull it, add the juice and sauce then freeze. To reheat just thaw and put in a warmer. does that sound about right?

afreemaniii · 05-30-2009, 04:26 PM

Yep. Pull it now, add some sauce or juice, and freeze.

BBQ Grail · 05-30-2009, 04:27 PM

I would pull the pork first and then freeze. It takes to long to thaw a whole unpulled butt.

pne123 · 05-30-2009, 04:51 PM

Thank you for the replies. I am currently stuck at 150deg so I got my answer in plent of time :-)

05-30-2009, 03:10 PM	#1
pne123 On the road to being a farker Join Date: 02-06-08 Location: Redding, CA Downloads: 0 Uploads: 0	ADVICE: Pulled Pork storage..smoking today but party next weekend We are throwing a party next weekend and serving pulled pork. My GOSM can only do 2 butts at a time. I am doing 2 today and 2 next friday for the party on saturday. My question is storage of the 2 being smoked today. We are going to freeze the meat and thaw prior to the party. Should I pull it the meat now when it is hot or freeze the butt unpulled and pull cold and the heat? I am going to use a finish sauce and save the fluids from when it is wrapped. I think i should pull it, add the juice and sauce then freeze. To reheat just thaw and put in a warmer. does that sound about right?

05-30-2009, 04:26 PM	#2
afreemaniii Full Fledged Farker Join Date: 05-16-08 Location: Madison, WI Downloads: 0 Uploads: 0	Yep. Pull it now, add some sauce or juice, and freeze. __________________ Freeman Brothers BBQ Me-Aubrey Brother-Pete Gear: 1-SS-Two by Superior Smokers 1-BWS Party Guru Pitminder and Stoker system

05-30-2009, 04:27 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I would pull the pork first and then freeze. It takes to long to thaw a whole unpulled butt. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

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05-30-2009, 04:51 PM	#4
pne123 On the road to being a farker Join Date: 02-06-08 Location: Redding, CA Downloads: 0 Uploads: 0	Thank you for the replies. I am currently stuck at 150deg so I got my answer in plent of time :-)