MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 09-09-2019, 04:46 PM   #1
Pife
Is lookin for wood to cook with.
 
Join Date: 03-09-17
Location: Perry County
Name/Nickname : ron
Default 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.

Last edited by Pife; 09-09-2019 at 05:04 PM.. Reason: wrong forum?
Pife is offline   Reply With Quote


Old 09-10-2019, 12:07 AM   #2
DevilsGrill
Found some matches.
 
Join Date: 12-15-18
Location: Melbourne, Australia
Name/Nickname : Doug
Default

I've done it and found no detrimental effect of the additional freeze/thaw process so id say do it however im interested to hear from those with more experience how they feel about it.
DevilsGrill is offline   Reply With Quote
Old 09-10-2019, 07:40 AM   #3
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

What's this cleaning and trimming you speak of?
Take the butts out of the package, rub and put into smoker.
Your over thinking it.
__________________
Owner and Chief Taco Builder @ The Wooden Valve
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Thanks from:--->
Old 09-19-2019, 02:32 PM   #4
cynfulsmokersbbq
Full Fledged Farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Default

Quote:
Originally Posted by Bbq Bubba View Post
What's this cleaning and trimming you speak of?
Take the butts out of the package, rub and put into smoker.
Your over thinking it.
Someday, I'm going to drive up to Michigan and meet you. I've been doing this since 2009, and I have a feeling I could still learn a lot in a couple hours of talking...
cynfulsmokersbbq is offline   Reply With Quote
Old 09-19-2019, 07:11 PM   #5
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

I avoid using butts that are frozen, but the ones I have used turned out just fine.

One idea you might be receptive to is to remove the money muscle end including some of the tube muscles from each butt and smoke them separately for slicing. This will reduce the cook time on the butts and give you another serving choice. I do tie them for more uniformity.



__________________
~thirdeye~

KCBS - CBJ & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote
Thanks from:--->
Old 09-24-2019, 10:03 AM   #6
cabrego
Found some matches.
 
Join Date: 07-30-19
Location: WV
Name/Nickname : cabrego
Default

I agree, 5 or 6 butts can be prepped quicker than the time it takes to bring your smoker up to temp. Just open, and season and put on the smoker.
cabrego is offline   Reply With Quote
Old 09-27-2019, 08:33 AM   #7
Pife
Is lookin for wood to cook with.
 
Join Date: 03-09-17
Location: Perry County
Name/Nickname : ron
Default

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.
Pife is offline   Reply With Quote
Old 09-27-2019, 01:48 PM   #8
armor
is one Smokin' Farker
 
armor's Avatar
 
Join Date: 03-26-08
Location: Virginia
Default

Keep it simple
__________________
Mike

Risk is the price you pay for opportunity.

SUPPORT OUR TROOPS!
armor is offline   Reply With Quote
Old 09-30-2019, 07:05 PM   #9
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Default

Quote:
Originally Posted by Bbq Bubba View Post
What's this cleaning and trimming you speak of?
Take the butts out of the package, rub and put into smoker.
Your over thinking it.
Took the words right out of my mouth LOL The process of thawing and unwrapping will take longer.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:01 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
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.
no new posts