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Pull day before or on day of serving pulled chuck?

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  • Mudkat
    Club Member
    • Feb 2017
    • 2085
    • At a river near me, MD
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    Pull day before or on day of serving pulled chuck?

    I am smoking some chuck roast for pulling to serve on Father's Day. Due to logistics I'll have smoke the day before. Would you pull the day of the cook or vac seal whole and pull at the table the next day? Trying to keep as much smoke flavor and moisture as I can.

    All ideas are welcome!
  • Ahumadora
    Club Member
    • Oct 2015
    • 2181
    • Warkworth, New Zealand

    #2
    Pull add stock or juice then vac seal. To re heat dunk in hot water.

    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      Thanks Ahumadora. At what meat temp do you think I should I vacuum seal?

    • IowaGirl
      IowaGirl commented
      Editing a comment
      Not Ahumadora, but when I do things like this, I bag the meat when it's as hot as is reasonable. I make the package as flat as possible, vac seal, and then cool quickly -- use an ice-water bath if possible or cold water if not. Chill further in the fridge to 40 F / 4 C if the meat is not that cold yet, then into the freezer.
  • HawkerXP
    Club Member
    • Jul 2016
    • 6553
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
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    #3
    I've gone through my mail pile twice and still can't find my invitation.

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    • Mudkat
      Mudkat commented
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      Lol! Check your roof. It's coming by drone. 😉

    • HawkerXP
      HawkerXP commented
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      Careful of my new shingles!

    • Mudkat
      Mudkat commented
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      Glad to hear your roof has been repaired! HawkerXP
  • Mr. Bones
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    #4
    I think ya'll be fine, either way...

    Under 'ideal conditions', I like to pull at time of servin, but if logisitics prevent that, I don't envision ya havin any noticeable detriment from pre pullin, an reheatin, especial if some jus is included in yer vac bags...

    Way I see it, it's still gonna be better food than anything ya can come by at local purveyors, so folks is gonna be wowed, no matter which ya do...

    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      I agree Mr. Bones my wife and I rarely go out to eat anymore. The food is better here most of the time.
      Last edited by Mudkat; June 10, 2019, 02:42 PM.
  • texastweeter
    Club Member
    • Jul 2017
    • 2932
    • Republic of Texas

    #5
    I prefer to vac seal whole. Then reheat in hot water, debag, and pull.

    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      I am leaning this way. It sounds like either way I'll be good.
  • Troutman
    Club Member
    • Aug 2017
    • 7995
    • 1521

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    #6
    I re-heat mine in a SV bath to about 160* in the vac bag.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Why so hot? 160 is hotter than I want in my mouth.
  • Santamarina
    Club Member
    • Aug 2018
    • 968
    • Wildomar, CA

    #7
    I like to pull day-of.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 2001
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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      #8
      I smoke, seal, shock, fridge. SV to 135 or 140... pull in bag. Serve immediately.

      Comment

      • Mudkat
        Club Member
        • Feb 2017
        • 2085
        • At a river near me, MD
        • Weber Smokey Mountain 14.5"
          Weber 22" Kettel
          Weber Smokey Joe (2)
          One Grill 45" Rotisserie
          Lodge 5 qt. Dutch Oven
          Lodge 10.5" Double Loop Skillet
          Cast Iron 9" Skillet
          Cast Iron 12" Skillet
          Weber 22 Grill Grates
          Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

        #9
        Thank you all for your thoughts and suggestions. I really want to try pulling day of but then again I've always enjoyed leftovers pulled before sealing. It'll probably be a day of cook decision. I had hoped that by sealing before cooking I'd keep some of the moisture in the meat. Oh decisions, decisions. 😀

        Comment

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        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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