Jeff_in_KC
somebody shut me the fark up.
I had a small flat I'd rubbed and injected at the last contest I did in late October that we didn't have space to cook it. We brought it home and stuck it in the freezer. It's been in that zip lock 2 gallon bag since. I'm assuming that freezing AFTER rubbing won't hurt it at all when I decide to thaw it out and throw it on the WSM. Would there be any different way I'd want to handle it once I thaw it and get ready to cook it? Will it need more rub? Will what's on it be diminished or will it be TOO seasoned and not be very good?