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Freezing pork butt....cooked

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  • Polarbear777
    commented on 's reply
    I noticed if I leave it uncovered after pulling, it significantly dries as it cools. I wrap or cover in foil to let it cool.

  • Stuey1515
    replied
    I must be doing something wrong, I find that when freezing already pulled pork, it comes out a little dry. I have had success with smoking the butt to 150deg F, then cutting it into servings for two (the bride and me) and freezing those. I'll braise these portions in stock, as required, until they pull nicely. Our fave is simply pulled pork & apple slaw on a nice soft white bun

    Leave a comment:


  • Polarbear777
    commented on 's reply
    Good point. You don’t want to hear up the rest of the stuff in the freezer. Also refrigerating completely then freezing limits then ice crystal formation.

  • Polarbear777
    replied
    I pull, portion, vac seal and freeze as flat as I can for easy reheating.

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  • Spinaker
    replied
    I would take it off the smoker, let it rest for a few hours in a cambro, then vac seal and shock it in ice water. Then you can throw it in the freezer. Always works well when I do this.

    You really do not want to throw hot food in your freezer. Shocking in ice water will drop that meat temp safely and quickly.

    If you are curious about shocking... Check out this article on the "Big Chill"

    Leave a comment:


  • Murdy
    commented on 's reply
    Probably easier to pull right out of the smoker too.

  • IowaGirl
    commented on 's reply
    Done likewise and the guys are right -- it doesn't take that much more time to cook starting with frozen meat compared with thawed. That said, I'm more inclined to cook both butts, pull or slice them, and portion the meat into meal size packages so I can have dinner on the table in short order -- tacos, chili, nachos, BBQ sandwiches, etc. I cook a large butt or two smaller ones once or twice a year and stock up like this. But it's purely personal preference which way to go.

  • DavidNorcross
    replied
    I am not sure if you have a good plan or not. Never tried this. I always pull and vacuum seal. Works great this way and stays very fresh.

    Leave a comment:


  • radiodome21
    replied
    Never knew you could cook them frozen. I’ll definitely have to try that. I have one in the freezer, unbrined though, but I have another in the fridge that will end up in the freezer if I don’t use it. Thanks.

    Leave a comment:


  • ecowper
    replied
    When I cook a pork butt and there are left overs, I freeze in quart ziplocks. A quart ziplock holds 6-8 oz of pulled pork. Perfect for the next meal.

    However, I have also found (as Steve R. Notes) that you can cook a pork butt from frozen and it works out great. I’ve done it a bunch of times since this cook …. Frozen Pork Butt

    Leave a comment:


  • ecowper
    commented on 's reply
    Steve R. Is totally right here. Just freeze the “ready to cook” pork butt. PUt it on the smoker straight from the freezer. It takes about 30 more minutes to cook.

  • mgaretz
    replied
    I freeze after pulling. Much easier to reheat.

    Leave a comment:


  • Santamarina
    commented on 's reply
    😳 Woah…that’s nuts. I would never believe you if I didn’t read the story and see the pics.

  • bbqLuv
    commented on 's reply
    Good to know. Thank you Bro.

  • Steve R.
    replied
    There's a better option imho, if you want to eat freshly cooked pork butt at a later time: put one in the freezer for later. One of the main advantages I have found is you can start cooking a butt with just a enough notice to start heating up the cooker. Also, you only make one mess while prepping both of them at the same time.

    Leave a comment:

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