Pre Cooking Meat

[IceCyIce]

I have a graduation in two weeks and I need to transport the food. I'm looking a two boston butt's and a brisket. Has anyone had experience cooking then freezing or vacuum sealing for a short term. I'm concerned about drying out. The Pork should have enough fat it it not overly concerned there but the brisket if I go that direction would be a tougher meat reheat? Once at the location I'm anticipating I'd warm them up in the oven or roasting pan? Any experience here welcome

 

[jbell71464]

My experience is this can be done rather easily with good results. I definitely vacuum seal them. When you go to reheat them. Leave them in the vacuum bags and reheat in simmering water. Either on a stove top or in an oven will work. Keeping them sealed in the bags and a gentle heat will give you good results. I use this method when I am firing up my meat smoker and I try to fill it up as much as possible. Makes an easy and quick dinner without any hassle.

Good luck

 

[Clonehomer]

I've had good luck doing this with pork shoulders. I usually go ahead and shred the meat and freeze it dry. I'll thaw/reheat it in BBQ sauce to bring back the moisture.

Never tried it with beef.

 

[cycloner29]

With pork shoulder, when I will freeze it, I will put it in a crock pot add some apple juice or chicken broth to it. I have even heard people put in a tablespoon of butter and a some water.

Depending how far you have to transport it. I plan to have it finished just before you have to leave. wrap in foil, then put a towel around it and put it in cooler. I have done butts and brisket and have served them 4-6 hours after I pulled them off the smoker and they were still darn hot yet.

 

[clonebb]

If you vacuum seal, it freezes great.

 

[C.John]

My experience is this can be done rather easily with good results. I definitely vacuum seal them. When you go to reheat them. Leave them in the vacuum bags and reheat in simmering water. Either on a stove top or in an oven will work. Keeping them sealed in the bags and a gentle heat will give you good results. I use this method when I am firing up my meat smoker and I try to fill it up as much as possible. Makes an easy and quick dinner without any hassle.

Good luck

This^^^

 

[BillBrasky4Cy]

I actually do this quite a bit with pork shoulder. Put a drip fan under your pork to catch all of the drippings. Freeze the drippings and when it thaws out skim the fat off. Reheat your pork in a crockpot and pour the drippings in. I also throw some apple juice in as well. It turns on really well.

 

[ISUATC]

Pull the bone and simmer in water with some of the fat cap and seasoning, I like Tony's and red pepper flakes. Skim the fat and fat chunks and mix with the pulled pork and freeze. Thank me later.

 

[JP4CY]

I've reheated smoked pork for tailgating frequently. I usually add atleast a half can of beer. Works great for me.

 

[NorthCyd]

I've reheated both pulled pork and brisket. Turned out great for me. One of the things I like most about smoked meats, they usually taste as good or sometimes even better after being frozen IMO.