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Gentlemen - there are only two of us in the house now, so when I vac pac, its usually about a pound, enough for one meal for the two of us. When I use the Food Saver, flatten the out the meat in the packet, so it’s about an inch thick. Reheats easily and quickly all the way though.
Trying my first shoulder in the Smokette and will inject with some sauce the night before and definitely use in freezing the pulled leftovers - if there are any. Thanks for the info.
It is very hard to see, but this thread is over 18 years old! I don't understand why CS cannot move these very old threads to an archive section so new threads, hopefully engaging people who are still around, can be started.
Best to never open the smoker before the butt is 195 internal meat temp. No need to open and check the bone. The bone will turn and pull out clean. When the butt is done at 195 or higher, take it out of the smoker immediately, wrap twice in HD foil, wrap in at least 2 towels, place in a cooler that is just large enough, and fill any empty space with more towels. Leave it for at least an hour. Take it out, let rest at least 15 minutes in the open room temp, then pull. I think you will have great results like this.
I never trim fat off a butt before smoking. If there is skin attached, I take it off. I always 'sweat' the butt with copious amounts of rub and wrap in saran tightly and leave in fridge 24 hours before smoking. I usually add more rub and sometimes inject before smoking. If there is too much fat, I remove it as it is being pulled.
I hope this helps somebody !
