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#12320661 - 07/02/17 08:24 AM Freezing BBQ/Smoked Meats
V-Bottom Offline
Extreme Angler

Registered: 06/18/16
Posts: 1612
Loc: Galv. Cnty
Let's just say I smoked a brisket and I wanted to eat it LATER on. I'm thinking freezing it. Whether it be ribs, or chickens, or a thick steak, pulled pork......what is the procedure in freezing...if any?
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#12320722 - 07/02/17 09:27 AM Re: Freezing BBQ/Smoked Meats [Re: V-Bottom]
Cast Online   content
TFF Celebrity

Registered: 07/31/12
Posts: 6845
Loc: North Texas - God's Country
Vacuum pack and freeze away.
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#12321006 - 07/02/17 02:05 PM Re: Freezing BBQ/Smoked Meats [Re: V-Bottom]
shutupandfish Offline
Outdoorsman

Registered: 01/23/13
Posts: 45
If I'm going to eat it within a week or two, I just wrap in foil and freeze and then reheat in oven in the foil. If I'm freezing it for longer I vacuum seal and take out of vacuum pack and wrap in foil to reheat. I've only done this with ribs and brisket, not sure how chicken or steak would workout but I bet would work fine with pork butt.

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#12321104 - 07/02/17 03:31 PM Re: Freezing BBQ/Smoked Meats [Re: V-Bottom]
Lloyd5 Offline
Pro Angler

Registered: 06/02/14
Posts: 557
Loc: Bosque County, Texas
Vacuum pack will give you best results. But for whatever reason once it is frozen and reheated it is never near as good as just cooked. Still, sometimes you just have to.


Edited by Lloyd5 (07/02/17 03:31 PM)
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#12321147 - 07/02/17 04:11 PM Re: Freezing BBQ/Smoked Meats [Re: V-Bottom]
Cast Online   content
TFF Celebrity

Registered: 07/31/12
Posts: 6845
Loc: North Texas - God's Country
Add Sous Vide to vacuum pack to maintain the freshness.
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#12323683 - 07/04/17 01:29 PM Re: Freezing BBQ/Smoked Meats [Re: V-Bottom]
fishslime Offline
Extreme Angler

Registered: 09/23/08
Posts: 2164
Loc: mckinney
I agree with the vacuum pack as well as the fact that some of the smoke flavor is definitely lost when reheating regardless of how it is frozen. Perhaps if it were reheated on a smoker, it might be better but have never tried it.

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#12327067 - 07/06/17 04:58 PM Re: Freezing BBQ/Smoked Meats [Re: Cast]
river-rat Offline
TFF Guru

Registered: 01/05/09
Posts: 10630
Loc: Centex
Originally Posted By: Cast
Vacuum pack and freeze away.


This
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#12327146 - 07/06/17 05:57 PM Re: Freezing BBQ/Smoked Meats [Re: V-Bottom]
Gamblinman Online   content
Extreme Angler

Registered: 11/26/02
Posts: 2935
Loc: Yantis, TX
Most vacuum bags are simmer safe. I drop them into hot water on the stove to re-heat. No loss of flavor or smoke, and it doesn't dry out.
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#12327249 - 07/06/17 06:55 PM Re: Freezing BBQ/Smoked Meats [Re: Cast]
ChuChu1 Offline
TFF Team Angler

Registered: 03/08/10
Posts: 3119
Loc: Gonzales, Tx
Originally Posted By: Cast
Add Sous Vide to vacuum pack to maintain the freshness.



Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
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#12334584 - 07/11/17 03:38 PM Re: Freezing BBQ/Smoked Meats [Re: V-Bottom]
GunsUp18 Offline
Outdoorsman

Registered: 03/03/11
Posts: 169
Loc: Allen, TX
Yes I vacuum seal mine then simmer to reheat and it tastes like it just came off the pit.
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