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Absolutely! I always low & slow at least two port butts at a time, for just
the two of us. Gives us months of 12 to 14hr smoked melt in your mouth PB
samiches in 30 minutes any day of the week. BTW, pre-freeze and vac bag seal
buns for said samiches (and burgers) too. Babybacks always done in large
batchs. Still a wee bit of low & slow smoked corned beef brisket vac bagged
in the freezer for St. Paddy's Day cook. (killer ruebens & hash etc.)
FWIW the PB I served at PNWGIII was done in advance and vac bag frozen. Got
raves of course:-) I will say in all honesty that it is not 100% as good as
when first taken from the smoker though. Nothing beats what ends up being
eating while in the act of pulling those fresh hot off the smoker butts.
Somewhat akin to vac'd and frozen coffee on return from travel versus at 5
days peak rest fresh...
BTW, why would someone be surprised at low & slow for the Super Bowl? Q is a
year 'round thing for me whether 100f or 10f outside!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
[mailto:homeroast-admin] On Behalf Of David Springston
Sent: Tuesday, September 26, 2006 1:45 PM
Subject: +Stash longevity warning
Works great for the pork butt as well - I surprised everyone on Super Bowl
day with pulled pork that looked and tasted just like I took it out of the
smoker. If I am making anything that takes major prep or cooking time and
freezes well, I make twice as much and freeze half.