Frozen Comp Pork Butt
I always use fresh pork butts for comps, I've always been too scared to try a previosly frozen butt. Has anybody or does anybody use previously frozen pork for competitions? How does it do and what do you think the pros and cons would be?
I'm just thinking it would be better to get a case and freeze them then I have them on hand all year.
Smokehouse 72 Competition Cooking team
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