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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. |
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02-19-2010, 03:42 PM | #1 |
Full Fledged Farker
Join Date: 01-19-10
Location: St. Louis Missouri
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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? |
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02-19-2010, 03:45 PM | #2 |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Hmmm... I missed those posts, butt, I'm curious now.
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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) |
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02-19-2010, 03:49 PM | #3 |
is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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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
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~~~~~~~~~~~~~~~~~~~~~~~ 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 |
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02-19-2010, 03:53 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/sh...ad.php?t=78643
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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 |
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02-19-2010, 04:39 PM | #5 | |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Quote:
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 *)
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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) |
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02-19-2010, 05:49 PM | #6 |
Full Fledged Farker
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
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Seems like a good Idea
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UDS..."The be all and end all" of smokers |
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02-19-2010, 06:39 PM | #7 |
is One Chatty Farker
Join Date: 01-20-10
Location: Dallas, TX
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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. |
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02-19-2010, 07:01 PM | #8 | |||
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Quote:
Quote:
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!
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John |
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