Rick P
TVWBB Pro
I'm smoking a small packer today. (~ 7lbs after trimming).
It's just the wife and I eating, so the plan is to cut off the point,(after the cook),vacuum seal and freeze it, to make burnt ends another day.
Does that sound like a viable plan? Anyone around here done that?
If so, any tips, or suggestions, would be greatly appreciated.
Thanks!
It's just the wife and I eating, so the plan is to cut off the point,(after the cook),vacuum seal and freeze it, to make burnt ends another day.
Does that sound like a viable plan? Anyone around here done that?
If so, any tips, or suggestions, would be greatly appreciated.
Thanks!