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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-14-2013, 07:03 PM   #1
hogzillas
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Default thawing butts question

I did the quick google search at the bottom but nothing came up about it but I've got a 2 pack of Smithfield butts about 7-8lbs each frozen from before New Years that I want to thaw out & smoke this weekend. What's the best way to be sure they're done thawing by Sat/Sun? Water bath or just in fridge or mix of both ways? I've always done my butts within a day or so of buying but got sick so I stuck them in the freezer w/o opening the pack up. I stuck them in the freezer on the 29th w/ an exp date of Jan4th so assume I'll be good as far as expiration provided they were good to begin w/ anyway.
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Unread 01-14-2013, 07:06 PM   #2
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I'd let them thaw in the fridge, and if they're not thawed by Friday early afternoon (for a Saturday cook), put them in the sink with water, changing out the water every so often.
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Unread 01-14-2013, 07:07 PM   #3
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I would use the fridge, I would think that two days in the fridge they would be thawed out.
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Unread 01-14-2013, 07:30 PM   #4
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I usually put mine in the fridge on Wednesday morning for a Saturday cook. I've even had a couple that were still a little frozen in the middle when I threw them on and they turned out just fine.
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Unread 01-14-2013, 07:37 PM   #5
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I agree with "cpw".

I cooked an 8 1/4 pound pork picnic this past Saturday.
It was frozen. I put it in the refrigerator the Monday morning before the cook. On the Friday morning before the cook, it was still mostly frozen. I put it in a pot, and ran it under cold water for about an hour, then put it back in the fridge.
When I set it up Saturday morning, the meat probe read 35F.

If it's a little frozen in the middle, it's not going to hurt it.
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Unread 01-15-2013, 05:12 PM   #6
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thanks for the replies. I took it out of the freezer to the fridge last night when I got home. I've a feeling I might have to do a water bath for some time about Fri though
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Unread 01-15-2013, 05:16 PM   #7
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You always want to freeze meat as quickly as possible and thaw it out as slowly as possible. You get the best product and it is the safest.
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Unread 01-15-2013, 05:22 PM   #8
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Ooh great post...........got a 10# doing that right now..........
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Unread 01-15-2013, 05:43 PM   #9
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Best way, 4-6 days in fridge depending on how cold and how often the door is opened.
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Unread 01-15-2013, 07:10 PM   #10
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Short memory around here. Do a search. You'll find several people have been successful with putting frozen butts on the smoke. I've never tried it. But, if I were in a situation where my butts weren't thawed, I think I would give it a shot.
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Unread 01-15-2013, 09:11 PM   #11
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Quote:
Originally Posted by ---k--- View Post
Short memory around here. Do a search. You'll find several people have been successful with putting frozen butts on the smoke. I've never tried it. But, if I were in a situation where my butts weren't thawed, I think I would give it a shot.
I have done it a few times.No difference in finished product whatsoever.I do cook at 250-275 dome temp.
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