Prepping butts...then freezing?

Pife · 09-09-2019, 04:46 PM

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.

DevilsGrill · 09-10-2019, 12:07 AM

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.

Bbq Bubba · 09-10-2019, 07:40 AM

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.

cynfulsmokersbbq · 09-19-2019, 02:32 PM

Quote:

Originally Posted by Bbq Bubba

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...

thirdeye · 09-19-2019, 07:11 PM

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.

cabrego · 09-24-2019, 10:03 AM

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.

Pife · 09-27-2019, 08:33 AM

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.

armor · 09-27-2019, 01:48 PM

Keep it simple

HBMTN · 09-30-2019, 07:05 PM

Quote:

Originally Posted by Bbq Bubba

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.

09-09-2019, 04:46 PM	#1
Pife Full Fledged Farker Join Date: 03-09-17 Location: CorporateCubicle Name/Nickname : Earl	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?

09-10-2019, 07:40 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	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 of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

09-19-2019, 07:11 PM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

09-27-2019, 01:48 PM	#8
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia	Keep it simple __________________ Mike Risk is the price you pay for opportunity. SUPPORT OUR TROOPS!

09-10-2019, 12:07 AM	#2
DevilsGrill Is lookin for wood to cook with. Join Date: 12-15-18 Location: Melbourne, Australia Name/Nickname : Doug	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.

09-24-2019, 10:03 AM	#6
cabrego Found some matches. Join Date: 07-30-19 Location: WV Name/Nickname : cabrego	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.

09-27-2019, 08:33 AM	#7
Pife Full Fledged Farker Join Date: 03-09-17 Location: CorporateCubicle Name/Nickname : Earl	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.