Very nice! I think you were poking around in the money muscle which is always the hardest part of the shoulder. Glad to see it turned out great in the end. Thanks for sharing!
Thank you Dash.. I wasn't even thinking about that while I was poking around.. I was just hoping for a successful reheat lol.. This was something I've never done before nor have seen any videos out on this process. Thanks for the support..
Thank you.. I'm trying this process again but going going to put it in the freezer right after it cools. I'm also going to try this with a brisket. Thanks for watching.
That's good to know, say if something important came up in the middle of the cook that you had to go see about. Stick the meat in the freezer and finish at next opportune time. If I knew I was going to do this, I'd put it directly in the freezer and not refrigerator overnight. Sometime meats such as grilled steak can pick up a different flavor in the fridge overnight. I found on steak it's best to go directly into the freezer, then when you take it out, it's good as fresh cooked. Maybe pork is not as delicate in this. The proof is in the tasting and you said it was great so must be different being pork on being refrigerated. Nice experiment Joe. It looked delicious.
My original plan was to warm it up for slices but something came up and had to put it in the freezer. A while back a subscriber had ask me to do this same process to a brisket but figured I'd try it with this. I would've definitely would have put this straight into the freezer if it was planned. Thx..!
Hey Joe! Well.....if someone has leftover butts and they need to freeze them........now they know it will turn out good. It was funny.... You started talking about your 1/2" plate and Heavy Metal popped up in the corner! LLLLLL. Thought you would have shown and talked about it more? I bet it makes for a nice griddle set up! It was nice you got the Mrs. involved with this one. Keep 'em coming....great stuff! 👍
Yeah I always think of you when it comes to heavy metals and mods like this.. And yes it makes for a nice griddle top.. I'll talk about it more in future videos.. My mindset was focused on that pork butt lol.. I'm going to do this to a brisket soon..!
Yes sir I have done this before. Especially when I've cooked a bunch at once. Looks great and picture perfect smoke ring. Awesome job bro. Yall have a great rest of the week.
This is a great experiment. Now i can reheat cooks for a future date. The pork butt looks like it was cooked fresh. The tenderness and smoke ring is there! Sometimes the thermometer comes with some issues. Great job brotha Joe! Cheers and keepbbqing
I couldn't tell the difference between fresh or frozen.. I wouldn't hesitate to do it again. In fact I did lol.. I froze another to try again but this one will be over a wood fire. Btw Moico sent me out another thermometer which was cool.
I did this with baby backs once ( not intentional, something came up ) I put them in the freezer and two weeks later threw them back on without much hope. I’ve never had people rave about ribs as much as they did with those. 🙄
Thank you Rexy..! I just wanted to show people not to be afraid to freeze a fresh smoke pork butt and then reheat for a later date. Thanks again for the support.
That's a good idea to be fair, I tend to eat it as quick as Mrs Metalman brings it in but good to put stuff away for later. It looks more than promising to me and that just pulled apart like butter indeed. Great job! Cheers Alan
I really loved this video as we all know, life happens. It looks amazing. I missed one thing, how long did it take to get it to 205 from the moment you put the meat on? I realize it can be different from cook to cook, just curious. Thanks two thumbs up 👍👍
What a great idea, loved that this experiment worked so well. Definitely looked tender and juicy at the pulling. So did you let it thaw beforehand?? Nicely Done. Thanks for sharing. 😎.
Thank you Grumpy.. Yes as mentioned in the video, I let it thaw completely before reheating it. I almost thought it was going to be a fail but worked out at the end of the day. Thanks for stopping by and I appreciate the support..
Great stuff dude
Thank you Star.. I appreciate that brother..!
wow awesome good job
Very nice! I think you were poking around in the money muscle which is always the hardest part of the shoulder. Glad to see it turned out great in the end. Thanks for sharing!
Thank you Dash.. I wasn't even thinking about that while I was poking around.. I was just hoping for a successful reheat lol.. This was something I've never done before nor have seen any videos out on this process. Thanks for the support..
I think you got that backwards.......money muscle is the most marbled and tender part.
Hey Joe.......You were in the other side which is the bigger less marbled muscle.
Great idea! If too much meat was put on the smoker! Cheers, very helpful
Thank you.. I'm trying this process again but going going to put it in the freezer right after it cools. I'm also going to try this with a brisket. Thanks for watching.
This is a rerun I seen this on Facebook nice informative video.
You didn't see this lol.. This is the full video.. I show completely different clips in the Facebook group.
Cool project!
Thank you.. And Thanks for stopping by..
Interesting experiment, thanks for sharing!
You're welcome.. It was a subscribers request and plus I've never seen a video out on this process. Thanks for watching..
Interesting. Good to know that it still turned out well.
Thank you and Thanks for watching Dad..
Nice video Joe, that gives me an idea next time I do more than two pork shoulders at one time. Thanks for sharing
No problem.. My next video is 2 pork butts and 1 will be vacuumed sealed and put into the freeze. Thanks for watching
That's good to know, say if something important came up in the middle of the cook that you had to go see about. Stick the meat in the freezer and finish at next opportune time. If I knew I was going to do this, I'd put it directly in the freezer and not refrigerator overnight. Sometime meats such as grilled steak can pick up a different flavor in the fridge overnight. I found on steak it's best to go directly into the freezer, then when you take it out, it's good as fresh cooked. Maybe pork is not as delicate in this. The proof is in the tasting and you said it was great so must be different being pork on being refrigerated. Nice experiment Joe. It looked delicious.
My original plan was to warm it up for slices but something came up and had to put it in the freezer. A while back a subscriber had ask me to do this same process to a brisket but figured I'd try it with this. I would've definitely would have put this straight into the freezer if it was planned. Thx..!
@@BBQJOE
Got it. A success
Looks delicious!! New to your channel
Thank you and welcome to Joe's BBQ House..! Thanks for watching.. I'll go check out your channel here in a bit.
👍
Great info to have, good to know you can put it back on the grill and finish on a later date if needed.
I didn't think at first it was going to work but had to try it out. Thanks for watching..
Wow awesome smoked pork it looks so yummy and tender recipe my friend 😋😋😋👍👍👍
Thank you Mike.. It turned out really good.. Thanks for watching..
awesome re-cook joe. Im a big BIG left-over guy. whether frozen or just a plain ol re-heat. sometimes flavors improve while sitting. good show Joe.
Yes I agree.. It's almost like it marinades itself and produces diff flavors which to me is a good thing. Thank you..
Hey Joe! Well.....if someone has leftover butts and they need to freeze them........now they know it will turn out good.
It was funny.... You started talking about your 1/2" plate and Heavy Metal popped up in the corner! LLLLLL. Thought you would have shown and talked about it more?
I bet it makes for a nice griddle set up! It was nice you got the Mrs. involved with this one. Keep 'em coming....great stuff! 👍
Yeah I always think of you when it comes to heavy metals and mods like this.. And yes it makes for a nice griddle top.. I'll talk about it more in future videos.. My mindset was focused on that pork butt lol.. I'm going to do this to a brisket soon..!
Good experiment Joe! I think we've all had some incident where something came up and we couldn't finish our smoke.
Yes sir I agree.. I just wanted to show it can be done. Thanks
Yes sir I have done this before. Especially when I've cooked a bunch at once. Looks great and picture perfect smoke ring. Awesome job bro. Yall have a great rest of the week.
That turned out great Joe. I'm making pork tomorrow for a party. Low and slow is always the best.
I like both LnS and HnF.. Both comes out great..! Thank and hope the party turns out great.. Thanks for watching..
Did you put it on frozen or did you thaw it and then put it on???
I put it on frozen.. It takes just as long as a fresh butt to finish.. Thanks for watching..
This is a great experiment. Now i can reheat cooks for a future date. The pork butt looks like it was cooked fresh. The tenderness and smoke ring is there! Sometimes the thermometer comes with some issues. Great job brotha Joe! Cheers and keepbbqing
I couldn't tell the difference between fresh or frozen.. I wouldn't hesitate to do it again. In fact I did lol.. I froze another to try again but this one will be over a wood fire. Btw Moico sent me out another thermometer which was cool.
I did this with baby backs once ( not intentional, something came up ) I put them in the freezer and two weeks later threw them back on without much hope. I’ve never had people rave about ribs as much as they did with those. 🙄
That's awesome how that works out.. I'll definitely won't be afraid to do it again. Thanks..
Hmm 🤔 Very cool honey. Loved the video!! You rock Joe! 👌🏻🙌🏻🔥🔥🔥
PS that meat though!!!!!! 🤤🤤🤤
Thank you Rexy..! I just wanted to show people not to be afraid to freeze a fresh smoke pork butt and then reheat for a later date. Thanks again for the support.
That's a good idea to be fair, I tend to eat it as quick as Mrs Metalman brings it in but good to put stuff away for later. It looks more than promising to me and that just pulled apart like butter indeed. Great job! Cheers Alan
Thank you Alan.. It worked out great and will be doing this again soon.. Thx brother and thanks for the support.
Looks good! Thanks for sharing! New to your channel, look forward seeing more of your videos. See you around
Thank you and Thanks for stopping by..
I really loved this video as we all know, life happens. It looks amazing. I missed one thing, how long did it take to get it to 205 from the moment you put the meat on? I realize it can be different from cook to cook, just curious. Thanks two thumbs up 👍👍
I do apologize for that.. It took exactly 6 hrs and that includes the 1.5 hrs of resting. Thanks for watching..
@@BBQJOE thanks.
What a great idea, loved that this experiment worked so well. Definitely looked tender and juicy at the pulling. So did you let it thaw beforehand?? Nicely Done. Thanks for sharing. 😎.
Thank you Grumpy.. Yes as mentioned in the video, I let it thaw completely before reheating it. I almost thought it was going to be a fail but worked out at the end of the day. Thanks for stopping by and I appreciate the support..