Smoking For Later Consumption

[cptnmrvl]

I'm going to host a party this summer for about 30 to 40 people and want to smoke brisket (flats and points fro burnt ends), pork butt (for pulled pork) and chicken breasts and was wondering the best way to do this at least a week ahead of time.  Is that possible?  If so, what would be the best approach?  Any suggestions would be greatly appreciated.  I'll be using the 6 shelf BDS.

[KyNola]

Certainly you can.  Smoke whatever and then vac seal and freeze.  You can simply thaw and warm whatever and be good to go.  With pork butt, I would pull it before vac sealing and freezing.  With the brisket and chicken breasts, I would leave them whole to vac seal and freeze.  You can warm them and slice prior to service.

[cptnmrvl]

Thanks, KyNola.  I really appreciate it.  Do you think I should freeze the brisket point whole and make the burnt ends after thawing?

[Wildcat]

To keep it from being too dry I would recommend freezing the brisket whole or halved if it is too large.

[pensrock]

I also save the drippings from the brisket, defat it and then freeze it in an ice cube tray. You can then put the frozen juice cubes in a zip bag and keep in the freezer till you are ready to reheat the brisket. It makes great juice for reheating in. If you have juice left from the butt, I would save it as well for the same reason.