Fired up the Backwoods and cooked four pork butts for my brother's engagement party next weekend, and a few beef short ribs for myself.
Cooked the short ribs for about 8 hours, they were real tender.
I have to credit Steve Farrin of I Smell Smoke! for my interest in cooking short ribs. He let me try one of the short ribs they had cooked for the Snowshoe in 2007. They were so good, and I think a week went by before I had cooked some myself. Now, I usually throw some in whenever I have a smoker going.
The butts took about 13 hours to finish.
Pulled them all, then immediately vaccum sealed them and put them into the freezer. I don't use bear claws for competition pork, but they sure come in handy when you have a lot of pork to pull.
I've never vaccum sealed and frozen BBQ pork before. I'm interested to see how well it holds.
1 comment:
Just realized that I never followed up on this. The pork reheated great. Reheated by placing the vaccum sealed bags in boiling water in a stock pot, and it came out just fine.
Post a Comment