True, BUT I’ve noticed pork does not last long in the fridge, it gets gamey quite fast. That’s why when I make a whole pork butt (either carnitas or for ‘pulled pork’) I immediately vacuum seal and freeze the leftovers. It can last nicely in the fridge for one day, but on day two it’s already funky
Interesting. I usually freeze a bunch right away, then I tend to use the leftovers carnitas style, maybe mix in some salsa, crisp in the oven or pan fry on the stove. Haven’t noticed anything gamey. I’ll be careful not to keep too long in the fridge 
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Got a little excited… Put a pork shoulder on the smoker this morning.
Then tossed on a couple packages of chicken breasts I use for sandwiches and salads.
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This 100%. Portion out and vacuum seal. It reheats amazingly well by dropping the vacuum sealed bag in warm/just below simmering water. Toss in the oven after if you need some crunch back, but I usually don’t find that necessary.
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That’s what I do. Taco Tuesday whenever you want!
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Anybody have experience smoking a suckling pig? Would love to hear ideas/tips.
Good starter
I’m in the middle of smoking chuck roasts for the first time. I was getting a little tired of waking up in the middle of the night to smoke a whole packer brisket. I bought 2, one was 2.5 lbs and the other just a hair under. Two hours and 45 minutes in they stalled at 162, double wrapped in butcher paper I moistened with water to make them conform to the shape. Back on the smoker until they hit 200 or so and then into a 170 degree oven to rest. I’ll take pics of the finished product.
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Came out great. Everyone loved it. Next time I’ll unwrap halfway through the resting period to have the bark firm back up before slicing. Smoke ring penetrated about 1/2 inch. Flavor was off the charts.
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Nice! Did you use any particular rub?
Salt, pepper, garlic powder. Truthfully it didn’t need more than that. The beefy flavor was the star of the show. The rub just complimented it.
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Pork turned out well. Rubbed with Oklahoma Joe rub about 36 hours before going onto the smoker. Turns out my brother has an older Camp Chef rhat, unfortunately, only holds about 185 degrees on the “light smoke” setting and 220 or so on “high smoke.” So, I put it on for the high smoke setting for four hours and then went 275 after that. The crowd was getting antsy, so went up to 300 for the last couple hours after wrapping in foil at 165 degrees. Rested it wrapped in a towel in a cooler for an hour. Thanks for all the tips!
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just bought a couple of these briskets from Mangalitsa Estates. They only had 4lb+ smaller sizes