British BBQ Society Forums

Can't wait to do my first shoulder & brisket in the new WSM

There will be far too much meat being cooked, so wondered what success people have had with freezing the remainders. I've frozen ribs before now & they don't seem to suffer at all.

Any advice?

Thanks - Bob

They will be fine, put them in a ziplock seal bag, squeeze as much air out as you can and seal, will be even better if you have a vacuum sealer as you can then drop them in hot water to reheat.

What JEC said! I've always got a supply of pulled pork in the freezer. Great for snacks and pimping up pizzas

Emulate a vacuum packer using ziploc bacgs and a sink/bucket of water:

http://youtu.be/rWbMzO3jdgQ?t=2m50s

Clayfish wrote:Emulate a vacuum packer using ziploc bacgs and a sink/bucket of water:

http://youtu.be/rWbMzO3jdgQ?t=2m50s

That's a great idea! Not sure it's quite as good as a powered vacuum, but certainly cheaper!

I'm a big fan of the water displacement method with Ziplock bags. Brilliant for me as I like to cook sous vide but haven't got a vacuum sealer.

A couple of days ago I reheated some left over pulled pork that had been sealed using the above method. Reheated it from frozen for around 90 mins in the Sous Vide Immersion circulator at 165F. It came out perfect, even better than it was fresh off the smoker. Used it for tacos with homemade pickled red onions.

I've frozen some Pulled Pork that was already shredded, just tightly packed in a take away tub. That tested fine simply reheated in the microwave. Made a very nice supper.

Last smoke I froze a whole Pork shoulder but yet to see how that comes out. I dare say it's not quite going to be as good as fresh on the day but expect it to be ok and a good enough compromise for when I don't have the time for a smoke.

We love pulled pork from the freezer! Quick and easy meal when we're in a hurry. I think the flavor actually intensifies when re-heated.

Yeah man, no problems, as above really.

Get it cooled down, get it in a back and get it in the freezer.

We have a vacuum machine, but before that I did the bag, squeeze, seal as mentioned above.

I bag pulled pork in 300g portions, only done brisket a couple of times but not had any left over to freeze

Ribs freeze well, infact everything does.