Smoking, freezing, reheating latter?

[jjdbike]

Hey folks,

As much as I love to tend the smoker, feed wood, and monitor, spritz and wrap meat... It does require a good deal of time and fuel.

Lately I've been contemplating my next cook. Considering trying to get the most out my time & fuel. Along w/ my ben plate ribs, I was thinking about throwing a couple prime chuckies on another rack. I'd let them cool, vacuum pack them, and freeze for a latter meal. I'd most likely reheat them slowly using sous vide. After reheated, I give them a quick blast under the broiler to tighten up the bark.

What do you think... good idea or will I be disappointed?
Thanks in advance!
JD

[STEbbq]

I don’t see any issues. Makes sense to me.

[Bob's BBQ]

This works. I've done several large cooks ahead of time, froze, and then reheated a week or two later. Still get raves from the guests.

[Jfrosty27]

I have 4 half racks of spareribs in the freezer that will be treated exactly that way. Work out beautifully.

[rickgregory]

That would work fine. If you want to eat it as pulled chuck you could also grab the chuck right off the smoker, pull it, portion it out and then vac-seal ,freeze, reheat

[jjdbike]

Thanks everyone!
JD

[Oak Smoke]

We do this often. With the normal meal at our house being for two people almost every brisket I cook will have 2/3 of it frozen in one meal size vacc bags. It can really be amazing how much better it tastes when you haven’t just smoked it.

[bbqLuv]

I freeze and reheat Pulled Pork and Burnt Ends, reheat BBQ chicken,

[shify]

Works perfect. I do that often. Portion into the right serving size and then vacuum seal. Then you can reheat from frozen via sous vide and crisp in broiler/grill is desired. Usually give it a thin coating of sauce pre-broiler to get that crust going.

[HotSun]

Thanks everyone for the answers, this helps me a lot, too. I am getting read for some smoking of spareribs or baby back ribs. I have to do a lot of cooking ahead of time due to my wife's schedule.

I've had great success with pulled pork, vacuum packed and frozen, then popped in boiling water for about 10 minutes. Then I can steam some veggies quickly, grab some kind of starch (bread, rice, etc.), and boom! Dinner is served.

[DavidNorcross]

I do this often. Have alot of meat prepped this way in the freezers.