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Can I Freeze Smoked Chuck Roast?
Posted on 10/8/24 at 7:21 am
Posted on 10/8/24 at 7:21 am
I have to smoke a lot of meat for a family gathering so I need to start days in advance. Can I smoke a few chuck roasts and freeze them for five days, thaw, and reheat them on the day of the gathering? Will that destroy the quality of the meat/cook? Thanks for your reply.
Posted on 10/8/24 at 8:43 am to Grillades
quote:
I have to smoke a lot of meat for a family gathering so I need to start days in advance. Can I smoke a few chuck roasts and freeze them for five days, thaw, and reheat them on the day of the gathering? Will that destroy the quality of the meat/cook? Thanks for your reply
It should be fine. Just leave them whole and don't slice them. Use a vacuum sealer if you have one. When reheating, let thaw out for a day first, then pop them in the oven at 200 for an hour or more to bring them up to temp.
Posted on 10/8/24 at 11:10 am to Grillades
yes we do brisket all the time and add to chili or just heat and eat. you will be fine
This post was edited on 10/8/24 at 11:12 am
Posted on 10/8/24 at 11:55 am to Grillades
May I ask why you would smoke multiple chuck roasts instead of a brisket? The goal in smoking a chuck roast is to get the end result to turn out like a brisket. If you're needing a bunch of smoked beef the better choice would be just do a brisket, imho.
Posted on 10/8/24 at 12:08 pm to Grillades
You'll be fine doing that. I've done it with Pork shoulder plenty of times. If I'm taking the time to smoke one, I've got room for two. I will end up quartering the second one and freezing individually. Leave it wrapped in foil and put it in a low oven for a couple of hours to thaw out and warm up then pull it.
Posted on 10/8/24 at 12:47 pm to LSUballs
I am doing 40+ pounds of pork butts and four chickens as the primary meats. I wanted to add some beef as a bonus. I chose the chuck roasts over brisket because they cook quicker than brisket and fit on my smallish smoker better. I have done brisket before but it is a real struggle with grate space. Also, I simply don't have the time to cook the pork, which takes up to 16 hours, and the brisket which took 18 hours last time. So, the 6-8 hour chuck roast seemed like a good compromise. Plus, I like experimenting with something new. Thoughts?
EDIT - I have an 18" Weber Smokkey Mountain Cooker. I will eventually buy a large stick burner but that is a next-year thing. Anyhow, brisket and ribs are a pain on the Weber. The Smokey Mountain Cooker doesn't take up much space, though, and does a fine job on pork butts and chickens. YMMV
EDIT - I have an 18" Weber Smokkey Mountain Cooker. I will eventually buy a large stick burner but that is a next-year thing. Anyhow, brisket and ribs are a pain on the Weber. The Smokey Mountain Cooker doesn't take up much space, though, and does a fine job on pork butts and chickens. YMMV
This post was edited on 10/8/24 at 12:52 pm
Posted on 10/8/24 at 1:49 pm to Grillades
If it were me, I'd do a smoke-braise or smoke-confit combination cook, using the second step as my reheat method.
Posted on 10/8/24 at 3:40 pm to BigDropper
Good idea. The smoke-braise sound like a winner. Thanks.
Posted on 10/8/24 at 7:04 pm to Grillades
Only five days?
I would vacuum seal and stick it in the fridge, and re-heat it the day of the gathering.
I would vacuum seal and stick it in the fridge, and re-heat it the day of the gathering.
This post was edited on 10/8/24 at 7:07 pm
Posted on 10/9/24 at 4:54 pm to Grillades
Reheating may cause meat to dry out and get a little tougher. My suggestion would be to make burnt ends out of the roast. I do this with left over beef all the time and the result are great. to me anyway.
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