Am cooking pork butt for two different events, they are 8 days apart and would like to put on smoker at the same time. To hold for the second event do I need to freeze or wrap unpulled in the fridge?
-
-
I always end up freezing pulled pork butt after I smoke it. I freeze in individual size packages and then reheat as needed for sandwiches. I am smoking one tomorrow and I will freeze most of it. I would freeze it pulled for the later event.-
I too freeze my pork after smoking it but first let it sit in the fridge for a day or two for the flavors to meld. Read that here on the site some years ago. Sure is a nice option if you are limited on time or in my case with the weather in Northern Michigan on some days. Nice to choose your day and not have to worry. One of the tips I loved since joining AR
-
Vacuum chamber it in individual packs, re-heat in sous vide at 145 F for 1 hour.Comment
-
I hold it with a kaiser roll! 😎Comment
-
Firmly but also somewhat gently and with two hands so’s I don’t drop it and bruise it, yessir!Comment
-
I smoke in chunks until the stall, a bit beyond if possible, which is much quicker in smallish chunks. More rub and surface area, more great bark, then put in a pan, cover with foil, another couple hours and take off. Let sit for an hour or two covered, then pull and shred, then package up.
This was 2 butts I did on my Bronco offset with all cherry this last weekend. Ended up around... 11.5-12lbs of pulled pork, packaged in the vacuum sealer and frozen.
LOTS of juice in that pan - I covered these in the middle of the stall rather than waiting till after - a slight sacrifice in bark, but a LOT more juice. I've found that because they're done on the offset, the bark is better anyways and I can retain more of the liquids to mix in with the pulled meat. I also add a bit of white grape juice for additional moisture (not really needed this time due to the earlier wrap) and just a hint more sweetness and brightness. I mixed in just a few ounces with this batch.
Packaged into ~1.5lb packets, vacuum sealed, a couple were just over 2 lbs.
Frozen, then when ready to use, pull one out and thaw it in some warm water in a bowl, or just the frozen package sitting in the sink for a few hours.
It is incredible and is the best pulled pork I've learned to do. Absolutely stellar.
For rub, I use a light dusting of MSG, then fairly heavy on kosher salt (Morton's) and heavy with the rub, which is my own slightly amped up version of MMD, which I call MMD+. Has some added Tony Chacere's, use all turbinado sugar (coarser texture for bark) and some cumin as well.Comment
-
The cook time with this method is VASTLY shorter, on the order of less than half, maybe even 1/3 if you want it to be. And still plenty of extra bark. Not a good as the bark you get when going 10-12 hours completely uncovered, but the meat is definitely more moist and the cook time savings is profound.
-
Doing lunch for 60 tomorrow! Here's what 4 pork butts cooked, pulled and vac sealed for sous vide reheat tomorrow. Didn't freeze, wasn't necessary. I also cooked a brisket (only a 12 pounder), 2 kinds of beans, potato salad, cole slaw and made 2 gallons of iced tea. Chicken I cooked today and pulled it. Vacuum packed it too. Anova will be busy tomorrow!Comment
-
I pull, put in fridge in sealed containers overnight, then vacuum seal, then freeze.
That way the juices congeal and will not be sucked out into the sealer.Comment
-
Thanks so much for this reply DFPS!Originally posted by DogFaced PonySoldier View PostI smoke in chunks until the stall, a bit beyond if possible, which is much quicker in smallish chunks. More rub and surface area, more great bark, then put in a pan, cover with foil, another couple hours and take off. Let sit for an hour or two covered, then pull and shred, then package up.
This was 2 butts I did on my Bronco offset with all cherry this last weekend. Ended up around... 11.5-12lbs of pulled pork, packaged in the vacuum sealer and frozen.
LOTS of juice in that pan - I covered these in the middle of the stall rather than waiting till after - a slight sacrifice in bark, but a LOT more juice. I've found that because they're done on the offset, the bark is better anyways and I can retain more of the liquids to mix in with the pulled meat. I also add a bit of white grape juice for additional moisture (not really needed this time due to the earlier wrap) and just a hint more sweetness and brightness. I mixed in just a few ounces with this batch.
Packaged into ~1.5lb packets, vacuum sealed, a couple were just over 2 lbs.
Frozen, then when ready to use, pull one out and thaw it in some warm water in a bowl, or just the frozen package sitting in the sink for a few hours.
It is incredible and is the best pulled pork I've learned to do. Absolutely stellar.
For rub, I use a light dusting of MSG, then fairly heavy on kosher salt (Morton's) and heavy with the rub, which is my own slightly amped up version of MMD, which I call MMD+. Has some added Tony Chacere's, use all turbinado sugar (coarser texture for bark) and some cumin as well.
I feel like you read my mind. I was just about to post the question, what are you secrets for the most flavorful, juicy, barkey butts!
I'm planning on heading to Costco this weekend for a couple butts. I also love smoking with cherry, such beautiful color and sweet mild flavor.
Best regards!
JDComment
-
If you want your bark to be more set and solid, smoke it beyond the stall, up to 170-175 or so before putting in a pan and wrapping. If you want to capture all that juice and fat that drips out during the stall put your pan underneath them and then add it back in.Originally posted by jjdbike View Post
OR... put them IN the pan, uncovered and let the bark really develop on the top while the juices collect in the bottom - it's almost like a foil boat for pork butt chunks. Really, this could be the best of both worlds. Catching ALL the juice and drippings, BUT keeping the upper 2/3 of each chunk exposed for bark formation. You don't really even have to cover the top with foil, that will speed things along a bit more and braise them better, but if the bark is the ultimate consideration, then smoke in the open till 150s-160s, then pan and leave uncovered for the rest of the cook. It'll still go faster than either a whole butt OR leaving them completely open the entire time, and gives you a lot more bark area than a whole butt.
So many ways you can do this and adjust the method for your exact preferences.
Pork butt is so easy.Comment
-
Reminded me of this...
Comment
-
Thanks again DFPS,Originally posted by DogFaced PonySoldier View Post
You've inspired a trip to Costco this Saturday. Also gotta stock up on some cherry splits.
QUESTION: Please explain what MMD, & MMD+ rub is. I’m dying to know.
I usually use Meat Church Bacon Honey Hog. I also inject with Meat Church Hog injection for maximum moisture retention (phosphates).
Thanks again!
JDLast edited by jjdbike; February 27, 2025, 07:21 AM.Comment
-
Haha, sorry we all hang out on this forum, we forget not everyone knows our lingo. MMD is a pork rub listed on the Amazing Ribs free side called Meathead's Memphis Dust. The recipe is on there and it's very good. Many of us kind of consider it the 'basis' for pork or the standard by which many others are judged. It's definitely a good all around rub for pork and even for chicken. On beef, it's not my fav, I don't do a lot of sugar on beef.
MMD+ is my own personal moniker for MY version of MMD - I take the base recipe and tweak it some, and it's literally different every time. I basically add some cumin, usually change out the brown sugar for turbinado and then I add some Tony Chachere's Cajun seasoning. Like I said, it's a little different every time I mix up a batch, but for my family, it's the one they love. I've tried many many other commercial rubs, and I still do sometimes, but MMD+ is what they always compare to and usually my wife says she likes my 'original' best. lolComment
-
Comment