Smoked meat storage

cikacule · December 2010

Hi,
I wanted to know the tips and tricks of storing smoked meat for later use.
Let’s say I have 3 pork smoked buts and a smoked brisket and want to use them the following day or the day after.
What is the best way to store the meat and what is the best way to bring it back to life when it's needed (next day, or 1 - 2 days later).?

I understand that refrigeration is the way to go (obviously), but what I want to know is:

- Should I freeze it? If yes what is the best way to thaw it out and not lose any flavour/moisture/texture/etc.??
- If I refrigerate it, how do I not lose any flavour/moisture/texture/etc. During reheating process and what would that process be???

Mind you, I was not planning on putting any sauce on it until ready to serve.....

Once it is to be used, would a regular chafing dish be a good option to keep it warm for 5-6 hours during service/event?

So in a nutshell what I need to know from the experts out here is how do you cool and re-warm the meat for the service (as it is sometimes very difficult to have the meat ready exactly before the event starts or a few hours before it due to quantity needed and/or timing issues..)

Your insight is very much appreciated.

Cheers from Canada.

Fornia · December 2010

If you use go under 'Forums' and then 'Search Forum' from there....type in Holding Pork Butts, or reheat brisket, you'll find a ton of posts about it.

My personal advice for butts (not as eggsperienced as many on here!) would be to pull the butts, and then tightly store in refrig. When reheating, I do it slowly (double boiler, low heat, etc.) with some Apple Juice. I read that here on the forum, and I've not tried another method. My people can't tell difference between freshly pulled or frozen vac pack. Works for me!

Im not any help with the brisket, but I'd only wonder if you'd want to slice, and store with juices in refrige. I see a whole brisket as a bear to rewarm from cold, even in foil with jus. Again though, I'm not up on reheating a brisket at all.

Heck, I'm just trying to get some consistent results with brisket!

civil eggineer · December 2010

I believe the best method for pulled pork or brisket is to vacuum pack then freeze. Many rewarm the meat by throwing the entire package in boiling or near boiling water to rewarm. That said, pulled pork is never as good re-warmed as it is fresh. The fresh will get you the woooowwwwwww...the reheated will get you "this is really good". I don't believe brisket suffers as much wow loss but I would preslice the brisket when placing in the vacuum storage bags.

stike · December 2010

next day or day after? don't bother vacuum sealing or going thru a lot of work. just pull the pork and seal in a bowl or foil pan. warm it in the foil pan, tightly covered. you might feel the need to add a little apple juice or coke or whatever you want, but you don't usually NEED to.

brisket is ephemeral... next day brisket is good, but never as moist (in my experience). honestly, if no one will know, microwave it to reheat. hahaha

otherwise reheat while tightly covered also. maybe add some sauce (warm) over it if you need to

cikacule · December 2010

Thanks guys for your replies.

So essentialy if butt it is pulled right out of egg or shortly after and tightly sealed for short time or vacuum packed frozen for longer time then I am good...

Thanks for the reheating tips as well..

Brisket seems to be troblesome as some think it is not as moist the next day...
I might be able to time the brisket to be done shortly before the event and pork can be done a day or some in advance.. SOunds like a plan?

Thanks for your posts.

Fidel · December 2010

If I refrigerate it, how do I not lose any flavour/moisture/texture/etc. During reheating process

When you figure this one out let the rest of us know.

I'm with stike on this one - just keep it in a tupperware bowl in the fridge and nuke it. Keeping it longer than 3-4 days then maybe think about vac sealing and freezing.

TheDirtyBurger · December 2010

If you have time you can let the put cool, wrap it in foil and throw it in the fridge. The next day heat in the oven for 2-4 hours (depending on temp). I have done this before with butts and brisket and as someone pointed out, most people cannot tell the difference, it is still some of the best bbq they ever had. I have also reheated pork in a crock pot with coke/pepsi and it turned out pretty good, got soggy after awhile though.

good luck.

Boken Smoker · December 2010

for butt I do this trick:

I take the pulled meat after it's cooled and place it in a ziplock bag. I get as much air out and the place in fridge. To reheat I just throw in a saucepan at med heat with a bt of water or aple juice and reheat. I pretty much do the same when freezing it but I vacuum seal or saran wrap the meat. I have pulled 3 month meat and thought it tasted great.

For brisket I do the same, but save some gravy or sprinkle on some water and microwave it with one of those plastic covers. It steams the meat slightly and makes it juicy and tender. You can even cover with a paper towel. Try this method, it works great. If you are against the microwave, you can also steam it in a strainer and it works well to.

Smoked meat storage

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