thawing butts question

hogzillas · 01-14-2013, 07:03 PM

I did the quick google search at the bottom but nothing came up about it but I've got a 2 pack of Smithfield butts about 7-8lbs each frozen from before New Years that I want to thaw out & smoke this weekend. What's the best way to be sure they're done thawing by Sat/Sun? Water bath or just in fridge or mix of both ways? I've always done my butts within a day or so of buying but got sick so I stuck them in the freezer w/o opening the pack up. I stuck them in the freezer on the 29th w/ an exp date of Jan4th so assume I'll be good as far as expiration provided they were good to begin w/ anyway.

cpw · 01-14-2013, 07:06 PM

I'd let them thaw in the fridge, and if they're not thawed by Friday early afternoon (for a Saturday cook), put them in the sink with water, changing out the water every so often.

firefighter4634 · 01-14-2013, 07:07 PM

I would use the fridge, I would think that two days in the fridge they would be thawed out.

smokemonster · 01-14-2013, 07:30 PM

I usually put mine in the fridge on Wednesday morning for a Saturday cook. I've even had a couple that were still a little frozen in the middle when I threw them on and they turned out just fine.

BobM · 01-14-2013, 07:37 PM

I agree with "cpw".

I cooked an 8 1/4 pound pork picnic this past Saturday.
It was frozen. I put it in the refrigerator the Monday morning before the cook. On the Friday morning before the cook, it was still mostly frozen. I put it in a pot, and ran it under cold water for about an hour, then put it back in the fridge.
When I set it up Saturday morning, the meat probe read 35F.

If it's a little frozen in the middle, it's not going to hurt it.

hogzillas · 01-15-2013, 05:12 PM

thanks for the replies. I took it out of the freezer to the fridge last night when I got home. I've a feeling I might have to do a water bath for some time about Fri though

Eggspert · 01-15-2013, 05:16 PM

You always want to freeze meat as quickly as possible and thaw it out as slowly as possible. You get the best product and it is the safest.

Bluesman · 01-15-2013, 05:22 PM

Ooh great post...........got a 10# doing that right now..........

Midnight Smoke · 01-15-2013, 05:43 PM

Best way, 4-6 days in fridge depending on how cold and how often the door is opened.

---k--- · 01-15-2013, 07:10 PM

Short memory around here. Do a search. You'll find several people have been successful with putting frozen butts on the smoke. I've never tried it. But, if I were in a situation where my butts weren't thawed, I think I would give it a shot.

Hoss · 01-15-2013, 09:11 PM

Quote:

Originally Posted by ---k---

Short memory around here. Do a search. You'll find several people have been successful with putting frozen butts on the smoke. I've never tried it. But, if I were in a situation where my butts weren't thawed, I think I would give it a shot.

I have done it a few times.No difference in finished product whatsoever.I do cook at 250-275 dome temp.

01-14-2013, 07:03 PM	#1
hogzillas Full Fledged Farker Join Date: 05-10-12 Location: B'ham, AL	thawing butts question I did the quick google search at the bottom but nothing came up about it but I've got a 2 pack of Smithfield butts about 7-8lbs each frozen from before New Years that I want to thaw out & smoke this weekend. What's the best way to be sure they're done thawing by Sat/Sun? Water bath or just in fridge or mix of both ways? I've always done my butts within a day or so of buying but got sick so I stuck them in the freezer w/o opening the pack up. I stuck them in the freezer on the 29th w/ an exp date of Jan4th so assume I'll be good as far as expiration provided they were good to begin w/ anyway.

01-14-2013, 07:06 PM	#2
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	I'd let them thaw in the fridge, and if they're not thawed by Friday early afternoon (for a Saturday cook), put them in the sink with water, changing out the water every so often. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

01-14-2013, 07:07 PM	#3
firefighter4634 is one Smokin' Farker Join Date: 05-09-11 Location: Moville Iowa	I would use the fridge, I would think that two days in the fridge they would be thawed out. __________________ BWS Fatboy

01-14-2013, 07:30 PM	#4
smokemonster On the road to being a farker Join Date: 05-29-10 Location: Midlothian, VA	I usually put mine in the fridge on Wednesday morning for a Saturday cook. I've even had a couple that were still a little frozen in the middle when I threw them on and they turned out just fine. __________________ Lang 60 Original Primo Oval XL 18.5" WSM 22.5" OTG

01-14-2013, 07:37 PM	#5
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	I agree with "cpw". I cooked an 8 1/4 pound pork picnic this past Saturday. It was frozen. I put it in the refrigerator the Monday morning before the cook. On the Friday morning before the cook, it was still mostly frozen. I put it in a pot, and ran it under cold water for about an hour, then put it back in the fridge. When I set it up Saturday morning, the meat probe read 35F. If it's a little frozen in the middle, it's not going to hurt it. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-15-2013, 05:12 PM	#6
hogzillas Full Fledged Farker Join Date: 05-10-12 Location: B'ham, AL	thanks for the replies. I took it out of the freezer to the fridge last night when I got home. I've a feeling I might have to do a water bath for some time about Fri though

01-15-2013, 05:16 PM	#7
Eggspert Full Fledged Farker Join Date: 04-25-12 Location: Willmar, MN	You always want to freeze meat as quickly as possible and thaw it out as slowly as possible. You get the best product and it is the safest.

01-15-2013, 05:22 PM	#8
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Ooh great post...........got a 10# doing that right now.......... __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

01-15-2013, 05:43 PM	#9
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Best way, 4-6 days in fridge depending on how cold and how often the door is opened. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-15-2013, 07:10 PM	#10
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Short memory around here. Do a search. You'll find several people have been successful with putting frozen butts on the smoke. I've never tried it. But, if I were in a situation where my butts weren't thawed, I think I would give it a shot. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.