Advice For Short-term Storing of Smoked Meats


 
D

Dave H.

New member
I'm seeking advice on the best way to short-term store smoked meats. I am the cook for a group of guys going to Michigan this Summer for a golf trip. One of the meals will be a medley of smoked meats (pulled pork, brisket, and smoked chicken). I can't do this long term cook up there because it gets in the way of golf. So, I'm going to cook the meats several days prior to the trip. Now, here's my question: How should I treat the meats after they are cooked? Should I shred/slice the meats immediately after they are finished and store them in chilled containers? Or, should I store them whole (without shredding/slicing), reheat them at the site, and shred/slice just prior to the meal? Any thoughts or suggestions would be suggested.
 
Opinion which is worth what you pay for it. Brisket or pork butt if slicing, I would save some of the juice if possible and if you have a vacuum sealer, put some of the juice in the bag and seal. If pulled or shredded, pull after cooking while still warm, but after letting sit for a while. Again, pour some of the juice over it and vacuum seal. If you do not have or can borrow a vacuum sealer, use freezer bags and get as much air out as you can.

Chicken, if serving in pieces (leg, thigh, etc.) leave in pieces and not whole. If pulled chicken, I think I would still leave in pieces and pulled after re-heated.
 
Cook then shred then cool then freeze. Take them frozen (in freezer bags) but this depends on your travel plans. They'll defrost faster if shredded/sliced than if frozen whole. A day or two before (depending on how big the bags are, it may take more than a day to defrost in the fridge), thaw them in the fridge and put them in a cooler with ice for your trip. Then re-heat them at where you're going.

I find that if I re-heat them (pulled pork that is) with a little more sauce in a pan on the stove, they get as hot (as in the microwave) but stay hotter longer (if heated in a pot) than if re-heated in a microwave. There is no loss of taste doing it this way IMO.
 
Len Dennis said:
Cook then shred then cool then freeze. Take them frozen (in freezer bags) but this depends on your travel plans. They'll defrost faster if shredded/sliced than if frozen whole. A day or two before (depending on how big the bags are, it may take more than a day to defrost in the fridge), thaw them in the fridge and put them in a cooler with ice for your trip. Then re-heat them at where you're going.
Click to expand...

That's how I'd do it too. I did ~40# pulled pork & 40# (roughly) shredded chuck for my cousin's wedding a few years ago. We re-heated in the oven covered in pans and maybe even some on the stove in the freezer bags.......I did the cooks the 2 weekends leading up to it, & the wedding was on a ranch close to my favorite riding spot (found out they owned it's entirety!) so I got things started, went for an early ride, came back checked on things etc.
 
Where in MI. are you headed?
If you have problems with having too much, I'm not far from 131 and I-94!
Len and Clint have the right idea as far as far as I can see.
I'd figure out which day was going to be what and leave the "larger" products frozen in the cooler for the road, smaller product, sliced or pulled will thaw more quickly indeed.
Curious as to how you will reheat when you get to your destination?
Play well, eat well!
 
Last edited:
Gull Lake is where we're headed. We're in condos and the re-heating will have to be in then ovens. The microwaves are just too small.
 
An old friend of mine was the chef at gull lake country club years ago. I learned a lot from that old man before he died!
I don't play but, I understand There are several lovely courses around the area. Enjoy!

Chris, in my pre coffee myopic state the first glance at your post looked like
"Hiding, Storing & Reheating..."
I need coffee!
 
Last edited:
You must log in or register to reply here.

 

Back
Top