Brick wrote:

> Just my 2¢ Janet, but I usually cook two butts at a time plus some
> ribs to fill up my cooker (~400 sq/in cooking area). There's just
> the two of us, but I slice it about 1/2" thick and vac pak it for the
> freezer. I usually cook at about 270°F and butts take about 7 hours,
> ribs about 4. I cook butts to 185° to 195°F. If you have the energy,
> pulling all of the pork and mixing the bark in with the meat is a good
> way to go. I don't have the energy for that anymore, so I slice it
> and treat it batch for batch as I use it.

Thanks for the great advice, Brick. I just responded to another post
about doing the whole piece. It's too heavy for me.
>
> I separate the finished ribs into servings for two and vac-pak them
> as well. Most of my 'Q' is reheated by boiling in the vac-bag before
> openint. I separate the ribtips and use them in beans and for token
> meat on the table when I don't want a full blown meat entree.
> I won't try to con anyone into believing my reheated 'Q' is as good as
> fresh out of the pit, but it's pretty damn good nontheless. And it
> allows us to serve up decent 'Q' pretty much on the spur of the
> moment.
>

Neither of us cares much for cooked meat that's been frozen. I've tried
it before and we weren't happy with it.

I rarely do "spur of the moment" I'm too obsessive-compulsive for that <vbg>

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does