smoking prior to the event - thoughts?

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I'll be smokin 4 shoulders on sunday to serve on wednesday, gonna pull em, vac pac em and dump em into a roaster with a lil apple juice and some rub and warm up, works great!
 
Daddy's KungfuBBQ said:
So that I understand...put the bag into the water to reheat...then remove the meat and serve? Would it be o.k. to put the meat in a roaster at 150-200 to serve?

You can boil the bags and then just put them down into a cooler or in a cambro to keep warm. Dont open until you are ready to add more meat.

I also double seal the bags when sealing them.
 
I wouldn't trust the ziplocks in boiling water.
In fact I don't even boil my vacc bags...hot water
is all you need, simmering will do the job and
you run less of a risk of a seal breaking.
I found that out the hard way...sorry Nick!!
 
Captain Morgan said:
I wouldn't trust the ziplocks in boiling water.
In fact I don't even boil my vacc bags...hot water
is all you need, simmering will do the job and
you run less of a risk of a seal breaking.
I found that out the hard way...sorry Nick!!
Hokey Smokes Jim. You sure nailed that one. :LOL: Nouthing like pulled pork soup. Been there myself! Was not pretty at all.
 
Daddy's KungfuBBQ said:
I'm also assuming that with such a short time between smoking and serving I will refrigerate not freeze the meat. Is that the right approach?

Thanks again for your help.

A week in the fridge is okay. Smoked meats last longer than other meats. You get much further out, then freeze them.
 
Captain Morgan said:
I wouldn't trust the ziplocks in boiling water.
In fact I don't even boil my vacc bags...hot water
is all you need, simmering will do the job and
you run less of a risk of a seal breaking.
I found that out the hard way...sorry Nick!!
It's all fun and games to the bag breaks...
 
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