I would run it up to 165F using about 225F CC then just cool/pull/bag/label and freeze for later.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
So you say cook it all the way Giz? I was thinkin to pull it off sooner to preserve some of the juice in the meat.. once it goes in a pot with some veggies it will break down and as the juice flows into the pot so will the flavor.. but that's just my theory..ain't done it yet.
I re-read your original post and I think I approach this a little differently because you're absolutely correct. I only cook enough veggies for a single meal to be really fresh - then I put meat prepared this way in LAST - just in long enough to heat it up then serve it. I like throwing this meat in omelets and pizzas, and torts etc. So I want it done enough that I can trust it when it comes out of the kitchen the 2nd time.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I get it.. you toss the extra meat in as part of the dish.. in my situation there may only be two good sized hunks in the pot. Or a handful if they are small. Whoever gets a couple on their plate with a serving of green beans will be the envy of all the rest. But I am definitely stealing your idea to make some meat to dress up pizzas, omelets, and anything else I can think of.,
So does baby back pepperoni - if you don't mind eating around the bones.....
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)