|Banner advertisements by bbqads.com|
In Reply to: Looking for ideas and suggestions for posted by Detedaddy on February 11, 2014 at 10:10:44:
Here is something I posted eleven years ago:
"I have only done this once but with great results. I cooked brisket and pulled pork for one of my son's wedding, about 125 people. I cooked about two or three weeks in advance. As soon as I pulled it from the smoker I pulled the pork and sliced the brisket. Then I immediately put it in about two pound foodsaver bags, vacuum packed them and put them in the freezer right away.
The day of the wedding we put the bags, that were still frozen and in the bags, in boiling water for 20 minutes and served them. The result was great, one very happy bunch of people."
I can assure you that they ate every bit of the pulled pork and brisket. There were no reports of anyone getting sick from this but I had huge great compliments on the meat. There have been over the years many reports on the BBQ Forum of people doing the same with the same kind of good reports. I have done it myself many times since.
Here are some key points. I inject a lot of apple juice in my pork butts. I vacuum packed immediately after I pulled and sliced it. It went directly into the freezer.
The BBQ Forum Home Page