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Jan 23rd, 2013
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Freezing BBQ/Smoked Meats #12320661
07/02/17 01:24 PM
07/02/17 01:24 PM
Joined: Jun 2016
Posts: 2,353
Hitchcock,Tx.
V-Bottom Online content OP
Extreme Angler
V-Bottom  Online Content OP
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Joined: Jun 2016
Posts: 2,353
Hitchcock,Tx.
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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Re: Freezing BBQ/Smoked Meats [Re: V-Bottom] #12320722
07/02/17 02:27 PM
07/02/17 02:27 PM
Joined: Jul 2012
Posts: 9,848
North Texas - God's Country
Cast Offline
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Cast  Offline
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Joined: Jul 2012
Posts: 9,848
North Texas - God's Country
Vacuum pack and freeze away.


Cast




I have a short attention spa
Re: Freezing BBQ/Smoked Meats [Re: V-Bottom] #12321006
07/02/17 07:05 PM
07/02/17 07:05 PM
Joined: Jan 2013
Posts: 67
S
shutupandfish Offline
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shutupandfish  Offline
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Joined: Jan 2013
Posts: 67
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.

Re: Freezing BBQ/Smoked Meats [Re: V-Bottom] #12321104
07/02/17 08:31 PM
07/02/17 08:31 PM
Joined: Jun 2014
Posts: 557
Bosque County, Texas
L
Lloyd5 Offline
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Posts: 557
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.

Last edited by Lloyd5; 07/02/17 08:31 PM.

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Re: Freezing BBQ/Smoked Meats [Re: V-Bottom] #12321147
07/02/17 09:11 PM
07/02/17 09:11 PM
Joined: Jul 2012
Posts: 9,848
North Texas - God's Country
Cast Offline
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North Texas - God's Country
Add Sous Vide to vacuum pack to maintain the freshness.


Cast




I have a short attention spa
Re: Freezing BBQ/Smoked Meats [Re: V-Bottom] #12323683
07/04/17 06:29 PM
07/04/17 06:29 PM
Joined: Sep 2008
Posts: 2,539
mckinney
F
fishslime Offline
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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.

Re: Freezing BBQ/Smoked Meats [Re: Cast] #12327067
07/06/17 09:58 PM
07/06/17 09:58 PM
Joined: Jan 2009
Posts: 11,025
Centex
river-rat Online content
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Originally Posted By: Cast
Vacuum pack and freeze away.


This


"I have not failed, I just found 10,000 ways it won't work". Thomas Edison
Re: Freezing BBQ/Smoked Meats [Re: V-Bottom] #12327146
07/06/17 10:57 PM
07/06/17 10:57 PM
Joined: Nov 2002
Posts: 3,738
Yantis, TX
Gamblinman Offline
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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.

Re: Freezing BBQ/Smoked Meats [Re: Cast] #12327249
07/06/17 11:55 PM
07/06/17 11:55 PM
Joined: Mar 2010
Posts: 3,496
Gonzales, Tx
C
ChuChu1 Online content
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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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Re: Freezing BBQ/Smoked Meats [Re: V-Bottom] #12334584
07/11/17 08:38 PM
07/11/17 08:38 PM
Joined: Mar 2011
Posts: 171
Allen, TX
G
GunsUp18 Offline
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Posts: 171
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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