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Vacation

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SmokinBob629
SmokinBob629 Posts: 60
in Off Topic
Hey all, 

Looking for recommendations. my whole family (15 of us) rented a beach house in myrtle beach. Due to there being 6 kids ranging from 3-6 years old, we all came to the conclusion it would easier to cook/order out and stay at the house. 

I am considering smoking a brisket and pork butt and brining in down. Has anyone tried doing something like this before ? 

My thoughts were to smoke it Sunday or Monday, let it rest, vacuum seal it, freeze it and bring it down in a cooler. When I get down there I thought I could heat it up and cut it? With the pork butt I was thinking I would pull it here and then vacuum seal it and heat it back up when we get there?

What are your thoughts?

should I change the temp I cook the meat too?
any tips/ suggestions are welcomed 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited August 2022
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    Pork butt will keep and reheat way better than a brisket but if you are committed to both, I would personally just cook them all the way and vac seal. I would probably pull the pork, and keep the brisket whole. I would definitely reheat in the vac bags by Sous Vide if you have that option. Or reheat in a warm water bath on the stove top if you don’t have a SV setup. IF you have a hot tub at the house, that will work too. I would double bag or at least double seal the one bag it if you try that. 
    Keepin' It Weird in The ATX FBTX
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