Ok boys...
We are having friends from out of town over for dinner on Wednesday night. The wife wanted to give them some texas love, SO i JUST pulled a little 10lb packer and a 7 lb butt off of the smoker.
I have read a hundred threads on this but I cant find the ones I am looking for, BUT what exactly should i do to keep them whole until wednesday night?
They are both still foiled from the cook in their own natural juices. I am thinking to leave them foiled and get them into the fridge. On Wednesday add a little stock and reseal the foil, heat at about 225 in the oven for an hour or 2.
I guess my biggest question is how long do i wait before putting it in the fridge? Common knowledge is that you NEVER put a hot piece of meat in the fridge, BUT i just want to be sure I do it right.
Thanks
rb
Eating in 2 days... Its DONE
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Eating in 2 days... Its DONE
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Re: Eating in 2 days... Its DONE
I am guessing it has cooled down a bit now.
I would be tempted to cryvac the meat then put in the fridge once they have cooled to a slightly higher than room temp.
I would be tempted to cryvac the meat then put in the fridge once they have cooled to a slightly higher than room temp.
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Re: Eating in 2 days... Its DONE
This is just me but the way I do it is wait till the meat is cold all the way through and then vacuum pack. To heat back up I'll foil it tight with a little water and heat slow in the oven till warm/hot all the way through.
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