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Refrigerate or Freeze Smoked Pork Butt

DaddyBsBBQ
DaddyBsBBQ Posts: 4
in EggHead Forum
Hey folks, I'm heading to the beach next Tuesday night (12 hour overnight drive) and I won’t have access to my BGE there. I’d like to smoke a pork butt on Sunday and I’m looking for advice on pre-drive storage (it will be stored in a cooler during the long drive).

If I smoke it on Sunday should I put it in the fridge or in the freezer? Should I pull it after cooking/resting and store it or wait to pull it when I reheat it at the beach? Do you normally store in foil and put in ziplock bags?

We’ll probably be eating the pulled pork on Wednesday night and then leftovers the rest of the week. I usually eat same day, so this is a little new for me. Thanks for any advice in advance!
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Answers

  • Elijah
    Elijah Posts: 880
    I've also never done this. I generally do, whenever someone has a baby or something, cook a few butts. For those I'll go ahead and pull it and portion it to pound or two portions and vacuum seal it and freeze it . I generally add some more liquid than I would if I were serving it immediately. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    I would pull it as soon as it is cool enough to touch. Then vac seal (or ziplock) in meal size portions and freeze. To serve, place a meal sized pouch in 160° water for 20-30 minutes to reheat.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • cssmd27
    cssmd27 Posts: 345
    Carolina Q said:
    I would pull it as soon as it is cool enough to touch. Then vac seal (or ziplock) in meal size portions and freeze. To serve, place a meal sized pouch in 160° water for 20-30 minutes to reheat.
    This, completely!

    It's what we do every year for our trip to St. John.  I just finished doing it this weekend for our trip next month.  Pull, season, pack, vacuum seal, and freeze.  It will last for more than a year like that.  Warm up with SV or just a pot of water on the stove.  We use it for beach lunch most days.

    Crazy to see this post right after we just did it yesterday.


    Dallas (University Park), Texas
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