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Vacuum sealing bbq
Posted on 8/20/25 at 5:34 pm
Posted on 8/20/25 at 5:34 pm
Has anyone done this before and how did it come out? My wife is going to have our baby girl soon and I was thinking of throwing some different stuff on the pit this weekend and just sealing it. Easy dinner plans.
9
Posted on 8/20/25 at 5:42 pm to LPLGTiger
I vacuum seal pulled pork all the time and it holds in the freezer fine.
Posted on 8/20/25 at 5:47 pm to BigBinBR
Same for sliced brisket
Posted on 8/20/25 at 5:56 pm to LPLGTiger
I like to vacuum seal bbq in 2-4 portion increments. Everything from pulled pork, brisket, chickens, & ribs.
Gotta be careful of anything with a bone. I usually add folded parchment paper to the bone end to prevent punctures. Also, flattening out packages saves space in the freezer and allows faster reheat.
Easy to reheat. Microwave is the quickest, but dropping a bag in boiling water offers the best result.
Cooling presents another issue. Fill the sink up with ice and water and drop the vacuumed sealed bag in to cool rapidly. Again, flattening the package aids in cooling.
Gotta be careful of anything with a bone. I usually add folded parchment paper to the bone end to prevent punctures. Also, flattening out packages saves space in the freezer and allows faster reheat.
Easy to reheat. Microwave is the quickest, but dropping a bag in boiling water offers the best result.
Cooling presents another issue. Fill the sink up with ice and water and drop the vacuumed sealed bag in to cool rapidly. Again, flattening the package aids in cooling.
Posted on 8/20/25 at 7:58 pm to LPLGTiger
Whatever you vac seal, make sure to add a little extra fat. It'll reheat better
Posted on 8/21/25 at 8:06 am to LPLGTiger
This is how I store all of my leftover pork, brisket, even ribs. Either toss in fridge or freezer.
I reheat just by putting in a pot of water that is steaming. I don't have a sous vide or anything.
Taste as good as the day I cooked it and it also does not dry out.
I reheat just by putting in a pot of water that is steaming. I don't have a sous vide or anything.
Taste as good as the day I cooked it and it also does not dry out.
Posted on 8/21/25 at 8:35 am to LPLGTiger
As others have stated it transitions very well from vac sealed frozen to warm up. The key is to warm it slowly and a sous vide is optimal, but a pot of low boiling water will do the trick. It's as close to just off the pit as you can get. And having some FAT in there is a great tip.
Posted on 8/21/25 at 9:14 am to LPLGTiger
All great answers and advice here. Yes, anytime I smoke a butt, brisket, or ribs I vac seal in 3-4 serving portions and put in the freezer. I also do the same with grilled chicken wings since its best to do a lot at once if smoking, just watch the tips when sealing to make sure bags don't puncture.
Also reheat setting (after thawing) on air fryer works great for ribs and brisket.
Also reheat setting (after thawing) on air fryer works great for ribs and brisket.
This post was edited on 8/21/25 at 9:15 am
Posted on 8/21/25 at 9:33 am to LPLGTiger
It all does fine. I've vacuum seals brisket, pulled pork, ribs and chickens. I'll debone the leg quarters, though.
Posted on 8/21/25 at 9:39 am to LPLGTiger
Thanks everyone!
Posted on 8/21/25 at 9:45 am to BigBinBR
What is a good I guess standard vacuum sealer brand? I've been wanting to get one but never have.
Is the standard $130 FoodSaver Vacuum sealer at Costco decent quality for light use?
Coscto food saver
Is the standard $130 FoodSaver Vacuum sealer at Costco decent quality for light use?
Coscto food saver
Posted on 8/21/25 at 10:15 am to i am dan
The food savers are good for starting out and light use, affordable and easy to store out of sight when not using. Drawback is they usually crap out after 3-5 years depending, on use.
If you have the storage/counter space a chamber sealer would be nice, but not sure its worth going to that level for using 1 or 2 times a month.
If you have the storage/counter space a chamber sealer would be nice, but not sure its worth going to that level for using 1 or 2 times a month.
Posted on 8/21/25 at 10:48 am to LPLGTiger
I reheated some ribs in the sous vide that were vac sealed. I think they came out better than the day I smoked them. I impressed myself. 
Posted on 8/21/25 at 1:36 pm to bluebarracuda
quote:
Whatever you vac seal, make sure to add a little extra fat. It'll reheat better
Yep some butter or tallow in there and sous vide it back to temp and it works well.
Posted on 8/21/25 at 2:12 pm to NOLALGD
I use my regular old Foodsaver just about every week and its going strong for 10 years at least.
For brisket - don't slice it before vac'ing it. Leave it in chucks before freezing and reheat in hot water, not boiling. Tallow in the bag is good but not necessary. You can do it straight from the freezer, end product is just as good as when it came off the pit.
For brisket - don't slice it before vac'ing it. Leave it in chucks before freezing and reheat in hot water, not boiling. Tallow in the bag is good but not necessary. You can do it straight from the freezer, end product is just as good as when it came off the pit.
Posted on 8/21/25 at 2:20 pm to ThreeBonesCater
quote:
For brisket - don't slice it before vac'ing it. Leave it in chucks before freezing
This.
I reheat mine in the oven set at 200 until the internal temp is warm.
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