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.
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.
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...
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. 😀
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