The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   should I try a frozen butt (http://www.bbq-brethren.com/forum/showthread.php?t=78730)

kik_start 02-19-2010 03:42 PM

should I try a frozen butt
 
I've been reading about a few folks taking a butt out of the freezer and cooking for 4 hours then putting a rub on it...the rest seems the same.

my question is does it work? Is it better thawed. Is it better brinned?

Opinions?

Smokin'Ron 02-19-2010 03:45 PM

Hmmm... I missed those posts, butt, I'm curious now.

Smoke & Beers 02-19-2010 03:49 PM

Promise to post some pron of the smoke ring if you do...:mrgreen:
Talked to a guy who smoke a frozen brisky once and he said it had a smoke ring darn near an inch thick :shock:

HeSmellsLikeSmoke 02-19-2010 03:53 PM

Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/sh...ad.php?t=78643

Smokin'Ron 02-19-2010 04:39 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 1188158)
Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/sh...ad.php?t=78643

WOW, don't recall that one. I'm just wondering about temp in the 4 hour thaw...

Wouldn't it be like putting the pork in hot water to thaw? I don't know, I'm just a little paranoid about pork/chicken and temps. I'd do this with beef and not blink and eye. I eat my steaks Medium rare anyway *)

dudz 02-19-2010 05:49 PM

Seems like a good Idea

hogsfan 02-19-2010 06:39 PM

I just happened to try this on Wednesday with a 7 pound pork butt. It turned out great. The only downside was the rub didn't stick as well as it does normally. Other than that, it turned out identical.

I was so intrigued by it that I just happen to have a frozen brisket smoking right now. If it turns out as good as the pork, I'll be very happy.

SirPorkaLot 02-19-2010 07:01 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 1188158)
Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/sh...ad.php?t=78643




Quote:

Originally Posted by Smokin'Ron (Post 1188199)
WOW, don't recall that one. I'm just wondering about temp in the 4 hour thaw...

Wouldn't it be like putting the pork in hot water to thaw? I don't know, I'm just a little paranoid about pork/chicken and temps. I'd do this with beef and not blink and eye. I eat my steaks Medium rare anyway *)

Interestingly enough I had inserted a temp. probe from my remote maverick into the meat as soon as it thawed enough for me to do so, and the center was still 47 degrees 4 hours later when I pulled it to rub it, but it was 195 in the center by the next morning.

Quote:

Originally Posted by hogsfan (Post 1188313)
I just happened to try this on Wednesday with a 7 pound pork butt. It turned out great. The only downside was the rub didn't stick as well as it does normally. Other than that, it turned out identical.

That is why I put my normal rub into a spice grinder and made in a fine powder, this stuck nicely.


The pork today is not like it used to be, you can eat pork med. rare and not have any issues, and doing it this way is not much different than cooking a whole pig for 16-24 hours while it is 31 degrees outside.

We (the family) just finished chowing down on some more sammies..no one has died yet :mrgreen:


To the OP; As long as it is not 80 degrees and humid out (actually should be in the mid 30's or lower)- I say go for it!


All times are GMT -5. The time now is 01:23 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.