Quick question about already smoker butt!!!!

dkMember

This past weekend I smoked to 9 pound butts in my 08 for a party. It turned out that many people ended bailing on the party, and I did not know that this was going to be the case when I arrived. I had both of the butts wrapped tight in foil, but I only pulled one of them because that was all that was needed. I still have the other on wrapped in foil. I need to know if I need to reheat this one before I pull it to freeze it or if it will just pull apart now that it has been in the fridge wrapped tight and unpulled for 2 days. Thanks.....Dave.

9/19/069:27 PM

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smokenitalyMember

DK, I have done it both ways. It is eaiser to pull if the meat is warm, but not manditory. I would pull it cold, add some applejuice in the bag and freeze or refridge.
Smoke N Italy

9/19/0611:57 PM

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wheelzSmmmmoooookin'!

DK -- If at all possible use a vacuum sealer when freezing. If not, make sure to force as much air out of the freezer bags as possible. I made the mistake of hurrying through packing several pounds of left-overs only to find a week or so later that my pork had picked up a bad freezer taste

just FYI...

9/20/067:48 AM

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Former Member

Hi there.

If you dont have a vac-pac machine, I would suggest freezing whole.

Wrap tight in seran wrap, then double wrap in foil, and, if you have it, then wrap in freezer paper.

Freezing whole, with bark intact, will keep the most possible amount of moisture in the meat while limiting any freezer burn that sneaks through the triple wrap method.

Hope this helps!

9/20/0611:17 AM

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Former Member

I have been using the following simple sauce from the best of collection when reheating pork. I think it's great.

Vinegar-Based Finishing Sauce
Originally posted by Tom:

1 pint apple cider vinegar
1 pint apple juice
3 tablespoon salt [like kosher]
2 teaspoon red pepper
2 teaspoons fresh ground black pepper

Shake well and serve in bottles with a hole in the cap

9/20/063:57 PM

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