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Vac sealed BBQ shelf life #8357744 08/20/21 11:50 PM
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68rustbucket Online Content OP
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If I was going on a road trip and had some meat I smoked then vac sealed and froze in portions, how long could I carry it in an ice chest and still be safe to eat? Brisket, pork butt, or chicken would be the meats to choose from.

Re: Vac sealed BBQ shelf life [Re: 68rustbucket] #8357772 08/21/21 12:17 AM
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I would give it the standard left over rules of once thawed of 4-5 days after, After that I would probably be tired of eating that much bbq.


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Re: Vac sealed BBQ shelf life [Re: 68rustbucket] #8357790 08/21/21 12:33 AM
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Good cooler, frozen packaged meals. Layered 5-10# of dry ice will keep frozen on our river trips for 10 days

Re: Vac sealed BBQ shelf life [Re: Blank] #8357814 08/21/21 12:58 AM
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Originally Posted by Blank
Good cooler, frozen packaged meals. Layered 5-10# of dry ice will keep frozen on our river trips for 10 days

Yep, we've left Wyoming with 2 160 qt Coolers full of elk. Have cardboard layer protecting meat from dry ice then tape cooler closed. 2 day drive home, 2-3 days before processing and meat is still frozen.

Re: Vac sealed BBQ shelf life [Re: 68rustbucket] #8357828 08/21/21 01:13 AM
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Re: Vac sealed BBQ shelf life [Re: 68rustbucket] #8357852 08/21/21 01:32 AM
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Just don't have the dry ice up in the vehicle with you.

Re: Vac sealed BBQ shelf life [Re: 68rustbucket] #8357875 08/21/21 01:41 AM
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It's still good as long as it passes the sniff test up


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Re: Vac sealed BBQ shelf life [Re: 68rustbucket] #8357883 08/21/21 01:45 AM
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As,long as it's on ice, I would say a week or more. It'll take a few days to thaw. Once it thaws, that's when your clock will start. Cooked meat will last much longer than raw.


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Re: Vac sealed BBQ shelf life [Re: jetdad] #8357898 08/21/21 01:50 AM
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Originally Posted by jetdad
Just don't have the dry ice up in the vehicle with you.

Dry ice on top, or on the bottom of cooler? It’s been a long time since I used any.

Re: Vac sealed BBQ shelf life [Re: 68rustbucket] #8357926 08/21/21 02:06 AM
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Either way works fine, dry ice is minus 100 degrees and will cool anywhere in the box. The real key is how you are using the foods, and how many times you'll access the cooler every day. With the items loosely stacked where you can get some air flow is better. I like to put one piece in the middle and one on top. Every time you open it, the top piece will thaw a little quicker. If you figure out the order you're gonna use the meals and layer them in there like that, you only need to open it for about 10-15 seconds each morning, and get your stuff out to thaw. We bring back 8 1/2 gal of Blue Bell in a Yeti each time we come home from AZ that way.

Last edited by Blank; 08/21/21 02:07 AM.
Re: Vac sealed BBQ shelf life [Re: 68rustbucket] #8357949 08/21/21 02:31 AM
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Originally Posted by 68rustbucket
Originally Posted by jetdad
Just don't have the dry ice up in the vehicle with you.

Dry ice on top, or on the bottom of cooler? It’s been a long time since I used any.


Dry ice puts off CO2. It can cause oxygen depletion. Put the ice chests in the trunk or bed of the truck. Don't put it up front with you in the cabin of the vehicle.

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