Prepping butts...then freezing?

I'm cooking for an event where I'll need to do probably around six pork butts and six chuck roasts. For a Saturday cook, I would usually buy fresh meat and trim/clean/rub/wrap in plastic wrap the night before.

However for this event, I will be away from home for business all week (Sun > Friday) and still need to get my meat in the smoker Friday night.

Has anyone ever purchased your butts, cleaned/trimmed/rubbed/wrapped in plastic...then froze? Thaw a few days before the event and then smoked as usual?

I could do this work ahead of time and have someone pull from freezer for me while I'm away.

Wondering what effect the rub will have being frozen...then a extra day or two extended time from thawed until smoked?

I've got some time, so my next couple of smokes will be an experiment in this direction.

Thanks for any advice/responses!


Mods....I should have posted this in the QTalk forum...but don't know how to move. sorry.

Thank you for all the advice. Next time I smoke, I'll try my "rub/freeze/thaw" idea and do a "fresh meat, rubbed while warming up the smoker" approach to see if I can tell any difference.

I appreciate all the help.