MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-19-2010, 03:42 PM   #1
kik_start
Full Fledged Farker
 
Join Date: 01-19-10
Location: St. Louis Missouri
Default should I try a frozen butt

I've been reading about a few folks taking a butt out of the freezer and cooking for 4 hours then putting a rub on it...the rest seems the same.

my question is does it work? Is it better thawed. Is it better brinned?

Opinions?
kik_start is offline   Reply With Quote




Old 02-19-2010, 03:45 PM   #2
Smokin'Ron
Full Fledged Farker
 
Join Date: 06-09-09
Location: Cincinnati, OH
Default

Hmmm... I missed those posts, butt, I'm curious now.
__________________
3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73

1- Cheap Charcoal grill (gone to the graveyard)
Smokin'Ron is offline   Reply With Quote


Old 02-19-2010, 03:49 PM   #3
Smoke & Beers
is One Chatty Farker
 
Join Date: 09-10-08
Location: Ellis Co. KS
Default

Promise to post some pron of the smoke ring if you do...
Talked to a guy who smoke a frozen brisky once and he said it had a smoke ring darn near an inch thick
__________________
~~~~~~~~~~~~~~~~~~~~~~~
Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B]
Blue Weber Performer w/SS top & gas assist
Weber One Touch Gold & a Weber 22 1/2" Silver
Traeger Jr
2 UDS's Born 9-19-08 & 3-6-09
Weber Smokey Joe Platinum
[COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR]

"If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne
Smoke & Beers is offline   Reply With Quote


Old 02-19-2010, 03:53 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/sh...ad.php?t=78643
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 02-19-2010, 04:39 PM   #5
Smokin'Ron
Full Fledged Farker
 
Join Date: 06-09-09
Location: Cincinnati, OH
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/sh...ad.php?t=78643
WOW, don't recall that one. I'm just wondering about temp in the 4 hour thaw...

Wouldn't it be like putting the pork in hot water to thaw? I don't know, I'm just a little paranoid about pork/chicken and temps. I'd do this with beef and not blink and eye. I eat my steaks Medium rare anyway *)
__________________
3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73

1- Cheap Charcoal grill (gone to the graveyard)
Smokin'Ron is offline   Reply With Quote


Old 02-19-2010, 05:49 PM   #6
dudz
Full Fledged Farker
 
dudz's Avatar
 
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
Default

Seems like a good Idea
__________________
UDS..."The be all and end all" of smokers
dudz is offline   Reply With Quote


Old 02-19-2010, 06:39 PM   #7
Baby Back Maniac
is One Chatty Farker

 
Join Date: 01-20-10
Location: Dallas, TX
Default

I just happened to try this on Wednesday with a 7 pound pork butt. It turned out great. The only downside was the rub didn't stick as well as it does normally. Other than that, it turned out identical.

I was so intrigued by it that I just happen to have a frozen brisket smoking right now. If it turns out as good as the pork, I'll be very happy.
Baby Back Maniac is offline   Reply With Quote


Old 02-19-2010, 07:01 PM   #8
SirPorkaLot
somebody shut me the fark up.
 
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/sh...ad.php?t=78643



Quote:
Originally Posted by Smokin'Ron View Post
WOW, don't recall that one. I'm just wondering about temp in the 4 hour thaw...

Wouldn't it be like putting the pork in hot water to thaw? I don't know, I'm just a little paranoid about pork/chicken and temps. I'd do this with beef and not blink and eye. I eat my steaks Medium rare anyway *)
Interestingly enough I had inserted a temp. probe from my remote maverick into the meat as soon as it thawed enough for me to do so, and the center was still 47 degrees 4 hours later when I pulled it to rub it, but it was 195 in the center by the next morning.

Quote:
Originally Posted by hogsfan View Post
I just happened to try this on Wednesday with a 7 pound pork butt. It turned out great. The only downside was the rub didn't stick as well as it does normally. Other than that, it turned out identical.
That is why I put my normal rub into a spice grinder and made in a fine powder, this stuck nicely.


The pork today is not like it used to be, you can eat pork med. rare and not have any issues, and doing it this way is not much different than cooking a whole pig for 16-24 hours while it is 31 degrees outside.

We (the family) just finished chowing down on some more sammies..no one has died yet


To the OP; As long as it is not 80 degrees and humid out (actually should be in the mid 30's or lower)- I say go for it!
__________________
John
SirPorkaLot is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Best way to thaw a frozen butt? JMSetzler Q-talk 18 09-01-2011 07:38 PM
Slacking out Frozen Cooked Butt Bourbon Barrel BBQ Food Handling General Discussion 11 06-17-2011 04:16 PM
Frozen Comp Pork Butt BBQ_Mayor Competition BBQ 13 06-23-2010 06:18 PM
Frozen Butt question Phinque Q-talk 8 03-02-2009 07:45 PM
frozen butt RIX Q-talk 4 06-25-2007 03:44 PM

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 02:51 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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