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Freezing Pulled Pork and Smoked Chicken?
Posted on 7/2/14 at 6:42 pm
Posted on 7/2/14 at 6:42 pm
I'm planning on firing the smoker up this weekend and putting a couple butts on. We're going on vacation next week and I'd like to freeze the pork after I pull it and take with us to the condo. Is it that simple that once we get to the condo that I just defrost put in a pot with BBQ sauce and heat? If not, does anyone have any tips on this. I'd also like to do the same with a couple whole chickens. Will freezing it take away from the flavor and am I wasting my time?
This post was edited on 7/2/14 at 7:55 pm
7
Posted on 7/2/14 at 8:07 pm to damonster
I freeze PP all the time
Tastes good to me
Tastes good to me
Posted on 7/2/14 at 8:09 pm to damonster
I can't speak for the chickens but pulled pork is fine after it's frozen.
Posted on 7/2/14 at 8:12 pm to damonster
Vacuum seal it and then defrost it in very hot water. Once it is defrosted, remove from bag and heat in a pot w very hot BBQ sauce. Eat.
Posted on 7/2/14 at 8:52 pm to hiltacular
I have frozen both and reheated with success, especially with the pork.
A friend vacuum seals pulled pork and freezes. Reheats by putting in a pot of boiling water for a while. He swears it tastes and smells like fresh off the smoker when you cut the bag open.
I'd cut the chickens into parts, at least halves, to make freezing and reheating easier.
A friend vacuum seals pulled pork and freezes. Reheats by putting in a pot of boiling water for a while. He swears it tastes and smells like fresh off the smoker when you cut the bag open.
I'd cut the chickens into parts, at least halves, to make freezing and reheating easier.
Posted on 7/2/14 at 10:22 pm to Twenty 49
This is what I was thinking. The last time I used my smoker I did a couple whole chickens and a butt. The chickens came out perfect. The butt looked good and tasted good if you got one of the outer pieces. The inner pieces didn't seem to have much flavor. This is after I put plenty of rub on it and let it sit in the fridge overnight. Should I inject it or season it up when I heat it up with the BBQ sauce?
Posted on 7/2/14 at 10:31 pm to damonster
I always do two butts, pull one and freeze the other unpulled. Thaw out, then pull, put in foil pan with a touch of apple juice or chicken broth for moisture cover with foil and heat up slowly in a 225 degree oven. Just like new.
Posted on 7/3/14 at 10:57 am to tigerfoot
Pulled pork is very good frozen, even the bark tastes great. As said before, heat it up slowly in an oven on low temp.
Posted on 7/3/14 at 12:17 pm to Twenty 49
Yeah, that is how I reheat too. Vacuum seal not long after pulling and freeze. I try to arrange the meat so that it is uniform in the bag and no more than 1.5"-2" thick. To reheat, I fill one of those disposable aluminum plans 1/3 to 1/2 of water, throw the vacuum bag in there, cover with foil and bake at 195 for 2-3 hours. Can't tell it from just pulled.
This post was edited on 7/3/14 at 12:18 pm
Posted on 7/3/14 at 4:00 pm to damonster
quote:
I always do two butts, pull one and freeze the other unpulled
Definitely better not pulled before freezing. Less surface exposed to freezer.
Posted on 7/3/14 at 4:03 pm to damonster
Will be fine if vac sealed.
Posted on 7/3/14 at 8:50 pm to damonster
Just don't pull the pork. Wrap tightly in about 7-8 wraps of Saran. Freezes like a champ. Thaw microwave and pull. You will never know the difference.
Posted on 7/4/14 at 7:24 am to Twenty 49
Vacuum seal, if you can, if not, use freezer zip loc bags. If vacuum seal, re heat in boiling water for approx 20-30 minutes for pork. For chicken, it's best to slow thaw as it tends to dry out during the reheat.
If you're going to be doing sauce with your pulled pork, put it in with the pork at time of freezing and it'll be good to go once reheated.
If you're going to be doing sauce with your pulled pork, put it in with the pork at time of freezing and it'll be good to go once reheated.
Posted on 7/4/14 at 6:00 pm to jmon
Chicken does fine as well and I've never vac sealed it. We do about 60 pounds of leg quarters, pick all the meat off, freeze and make a stock with the bones. It froze fine and is god at least 7 months later.
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