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Freezing Boston Butts

Z_EggineerZ_Eggineer Posts: 569
edited April 2012 in EggHead Forum


I am most likely going to get 2 butts from Sam's today after work to smoke again.  Even though I can eat a tremendous amount of pulled pork, I only want to do one.  Do they freeze well?  Should I freeze before or after rub?


  • crunkcrunk Posts: 94

    Funny....I did the same thing last month but i actually froze both and cooked one about 2 weeks later and the second one i cooked about 2 weeks after that.....they were perfect! I couldnt tell if there were any drawbacks from freezing them....


  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    I'd cook them both, pull it, use a food saver to put the pork into 1 pound bags and THEN freeze it.  Easy meals for some time to come.
    Packerland, Wisconsin

  • stikestike Posts: 15,597
    Choke on smoke nailed it
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 27,373
    Yes, protect from freezer burn. You can even cook from frozen


    Caledon, ON


  • I like choke's idea too. They will be fine either way but that's the ticket if you can do it.

  • boatbumboatbum Posts: 1,273

    We always try to have froozen pulled pork and brisket in the freezer.   We use it for everything.   Had enchadas this week, instead of the ground beef in the recipe we used froozed pulled pork.   When we want a pizza - we pull either pork or brisket out of the freezer.

    Making hamburgers, take a pound of ground bison, mix in half a lb of pulled pork that has been chopped - takes a burger to a whole new level.

    So, with either Butts or Brisket, when one is finished, we eat on it for a day or so, then chop the rest.   Put about a pound into each bag.  Drop into the freezer.

    Pull them out a bag at time.   When you bring the smoky flavor of a butt or brisket into recipie that just uses normal meat - will take it a new level.


    Cookin in Texas
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