On 13-Dec-2007, "KW" keith_warrennospamatallteldotnet wrote:

I've been roped in to doing Que (Pulled Pork) for my son's end of season
football party. There will be ~110-125 guests and I've got 73lbs worth of
Boston Butt and a case of hot dogs (60 1/2lb'ers for the QueAtheists:-).

The butts average 9lbs a piece and my smoker can handle 4-6 at a time but
not all 8, so I'll have to run 2 batches. The first group will be finished
late this evening, pulled and sealed in foodsaver bags for re-heating at
the
event on Sunday. The rest will start in the wee hours of Sunday am to be
pulled on-site.

My question is this,.......Assuming I pull and bag the first batch tonight
at say....~ 10pm, is 2.5 days too long to hold finished product in the
fridge or should I go ahead and freeze it and just pull it out to thaw and
re-heat on Sunday? I'd rather do batch #1 on Friday night - Saturday, but
we
have too many other commitments in the way.

KW

Thanks to your post, I finally got around to freezing a bone in butt that I
smoked on the 8th. I don't see anything wrong with it. I had it wrapped
good in plastic lined freezer wrap (Reynolds) and kept it near freezing
in the frig until today. It was cooked to 185°F internal, so it should have
been pretty sanitary when it went into the frig. It will be vac-packed,
frozen and subsequently reheated in the bag in boiling water.
--
Brick(Youth is wasted on young people)