BBQ Pulled Pork - Vacuum Sealed and Frozen

I pulled the pork butts from the cooker around 4:30 p.m. 

This pork is being served at my nephew's graduation party next weekend, so after pulling and seasoning I placed the ready-to-serve pulled pork in a vacuum sealer bag.

I've been vacuum sealing and then freezing my leftover bbq for almost 7 years. It's great for storing leftovers and extras and just happens to work perfectly for pre-cooking 'que for family events.  Caterers and restuarants do it too!

Tip:  Take special care to make sure the plastic is laying flat on the sealer bar so it's not krinkled.  A krinkled bag might come open unexpectedly and cause freezer burn.

Vacuum Sealer for BBQ

I just finished vacuum sealing the brisket I cooked today. It will keep just fine in the freezer until I'm ready to serve it.

For storing bbq more than a day or two, I think a vacuum sealer is one of those "must have" tools of the trade. The vacuum sealer will keep things fresh and storage is a breeze.

When it's time to serve the 'que, I'll thaw it and reheat it in the microwave or in a crock pot.