Question about freezing

bigmikey · April 20, 2012, 03:52:58 PM

So my sister asked me to make some pulled pork for my nieces 1st birthday next Sunday. Problem is i'm too busy next weekend so I decided to smoke them this weekend. Is it better to pull them before freezing or to wait until the day of the party?

amigo smoker · April 20, 2012, 04:14:15 PM

Thats strange i was going to ask the same question, pull before or after freezing

will keep an eye on this

devo · April 20, 2012, 04:23:16 PM

Much easier to pull when its warm. Just reheat in a slowcooker

mikecorn.1 · April 20, 2012, 04:23:22 PM

Pull before freezing. At least that's what I do.

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Ka Honu · April 20, 2012, 05:33:24 PM

me three

fishrman · April 20, 2012, 05:58:05 PM

Ditto. No problem on reheating it is so juicy. I just put in a bowl in the microwave and cover with plastic wrap. If you'll be adding bbq sauce, you've got additional juice right there.

bigmikey · April 20, 2012, 06:27:17 PM

Thanks guys that's what I was thinking also but the brisket I froze whole came out amazing so I thought I'd ask. Normally I don't freeze anything because its gone to fast

Habanero Smoker · April 21, 2012, 02:27:42 AM

Pulling the pork while it is warm is much easier, but also pulling the pork before storing allows more time for the flavors of the bark to better intermingle and distribute the smoke flavor through out the meat. I also "shave" the bark off prior to pulling, chop it up, then mix it in with the pulled pork.

Wildcat · April 21, 2012, 03:51:16 AM

Quote from: Habanero Smoker on April 21, 2012, 02:27:42 AM
Pulling the pork while it is warm is much easier, but also pulling the pork before storing allows more time for the flavors of the bark to better intermingle and distribute the smoke flavor through out the meat. I also "shave" the bark off prior to pulling, chop it up, then mix it in with the pulled pork.

Ditto - I have been doing it this way since Habs first mentioned it. It really works.

bigmikey · April 21, 2012, 04:02:54 PM

Surprisingly the both hit 195 within 5 minutes of each other after 25 hours, time for FTC for a few hours then pull and freeze.

mikecorn.1 · April 21, 2012, 04:06:32 PM

Those look awesome. Nice color you got on em.

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Wildcat · April 21, 2012, 05:01:58 PM

Nice looking butts! The FTC is not really needed on butts - especially if you took them to 195. It is fully cooked. For butts, the only time I FTC if it will be a few hours before dinner time. (Brisket is another story.) If you are just going to freeze for later use I would recommend that you cover with foil and let it rest until cool enough to handle then pull it.

Question about freezing

devo