How Do You Thaw Frozen Pork Butts? - Page 2

ironmanerik · 03-09-2019, 01:14 PM

I have a couple of the grey bus tubs, works like a champ.

WilliamKY · 03-09-2019, 01:19 PM

I've only frozen them once and I just let them sit in the fridge for a few days like a turkey.

effinUker · 03-09-2019, 02:03 PM

Cook them from frozen. Slather with bacon juice so your rub sticks, and get to cooking.

darita · 03-09-2019, 05:14 PM

OK...this is gonna sound weird, but it really does work. Long ago, I purchased a "quick thaw" product that promised to thaw any frozen foods quickly and evenly. It's basically an aluminum plate. It draws the cold from the item and distributes into the warmer room and it really does work.
Since then, I've acquired other plates of aluminum, about 3/16th" thick , so now I have several to use, if needed. The more surface area there is on the plate, the better it works. Oh...and the more the meat contacts the plate, the faster it works. I can thaw a nice sized chuck roast in a couple of hours, left on the sink or stove top and it does so evenly throughout the meat.

Mikhail · 03-09-2019, 05:23 PM

Actually that is not such a bad idea if they are well sealed and you don't have bears around.

SirPorkaLot · 03-09-2019, 05:58 PM

Seriously...cook them frozen.

Keep heat 250 or above and go to town.
After first hour or so, the surface will accept any rub you want to add.
I just Salt them while frozen and toss on the pit

Norm · 03-09-2019, 06:37 PM

I have to agree on the cook frozen advice, I've done it many times. Just takes a bit longer is all.

Mikhail · 03-09-2019, 08:53 PM

How much longer? Two hours maybe? Three?

Royalslover · 03-09-2019, 10:51 PM

yep, I've done frozen butts and briskets and it just takes longer.

cheez59 · 03-10-2019, 04:24 AM

I have a second refrigerator so if I remember in time I thaw the butts and briskets in there a couple or three days ahead of time. If I forget I thaw them in the sink over night. I have cooked quite a few butts and deer legs that went on the pit frozen solid that came out perfect.

cueball21 · 03-10-2019, 02:18 PM

Thanks for all the ideas and suggestions. I was trolling to see if there was a technique I had not tried and sure enough y'all came through. I had never considered cooking them frozen because I always trim excess fat. I might try skipping that step. Also, I didn't figure how to get the rub on them. And the other new idea is an aluminum plate to hurry the thawing.

Thanks, again!

cb21

jstrand · 03-10-2019, 02:54 PM

Quote:

Originally Posted by SmittyJonz

I leave them out on the counter overnite - 8 hrs. Briskets too..........Done atleast 150 Briskets and 50-60 Butts this way over the last few years.

Glad I'm not the only one. Been leaving stuff on the counter for years. Still here!

SmokinJohn · 03-12-2019, 05:26 PM

Put the butts in the smoker frozen? Rub them later through the cook.

03-09-2019, 01:14 PM	#16
ironmanerik is One Chatty Farker Join Date: 01-19-13 Location: melbourne fl, adirondack native	I have a couple of the grey bus tubs, works like a champ. __________________ [FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT]

03-09-2019, 01:19 PM	#17
WilliamKY is Blowin Smoke! Join Date: 02-18-18 Location: Louisville,KY Name/Nickname : William	I've only frozen them once and I just let them sit in the fridge for a few days like a turkey. __________________ Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards!

03-09-2019, 05:14 PM	#19
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	OK...this is gonna sound weird, but it really does work. Long ago, I purchased a "quick thaw" product that promised to thaw any frozen foods quickly and evenly. It's basically an aluminum plate. It draws the cold from the item and distributes into the warmer room and it really does work. Since then, I've acquired other plates of aluminum, about 3/16th" thick , so now I have several to use, if needed. The more surface area there is on the plate, the better it works. Oh...and the more the meat contacts the plate, the faster it works. I can thaw a nice sized chuck roast in a couple of hours, left on the sink or stove top and it does so evenly throughout the meat. __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

03-09-2019, 05:23 PM	#20
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Actually that is not such a bad idea if they are well sealed and you don't have bears around. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

03-09-2019, 05:58 PM	#21
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Seriously...cook them frozen. Keep heat 250 or above and go to town. After first hour or so, the surface will accept any rub you want to add. I just Salt them while frozen and toss on the pit __________________ John

03-09-2019, 02:03 PM	#18
effinUker is One Chatty Farker Join Date: 01-11-15 Location: rockford il Name/Nickname : Tim, Moon	Cook them from frozen. Slather with bacon juice so your rub sticks, and get to cooking.

03-09-2019, 06:37 PM	#22
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I have to agree on the cook frozen advice, I've done it many times. Just takes a bit longer is all.

03-09-2019, 08:53 PM	#23
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	How much longer? Two hours maybe? Three? __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

03-09-2019, 10:51 PM	#24
Royalslover Full Fledged Farker Join Date: 02-18-12 Location: Yoder KS	yep, I've done frozen butts and briskets and it just takes longer.

03-10-2019, 04:24 AM	#25
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	I have a second refrigerator so if I remember in time I thaw the butts and briskets in there a couple or three days ahead of time. If I forget I thaw them in the sink over night. I have cooked quite a few butts and deer legs that went on the pit frozen solid that came out perfect. __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

03-10-2019, 02:18 PM	#26
cueball21 somebody shut me the fark up. Join Date: 09-14-15 Location: central Texas USA Name/Nickname : Bob, aka, Uncle	Thanks for all the ideas and suggestions. I was trolling to see if there was a technique I had not tried and sure enough y'all came through. I had never considered cooking them frozen because I always trim excess fat. I might try skipping that step. Also, I didn't figure how to get the rub on them. And the other new idea is an aluminum plate to hurry the thawing. Thanks, again! cb21 __________________ “We hold these Truths to be self-evident, that all Men are created equal, that they are endowed by their CREATOR with certain UNALIENABLE RIGHTS, that among these are Life, Liberty, and the Pursuit of Happiness—That to secure these Rights, Governments are instituted among Men, deriving their JUST Powers from the Consent of the Governed, that whenever any Form of Government becomes destructive of these Ends, it is the RIGHT of the People to alter or to abolish it and to institute new Government, laying its Foundation on such Principles, and organizing its Powers in such Form, as to them shall seem most likely to effect their Safety and Happiness.” . . . -2nd paragraph, US Declaration of Independence Now you know 'the thing.' Bob's yer uncle!

03-12-2019, 05:26 PM	#28
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	Put the butts in the smoker frozen? Rub them later through the cook. __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller