Az porky
Well-known member
How long will it take two 9 pound butts to unthaw in Frig. When should l take them out of the freezer,I need to serve them on 12-01-18.
Thanks!
Thanks!
Frozen butts
- Thread starter Az porky
- Start date
IamMadMan
somebody shut me the fark up.
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- Jul 30, 2011
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- Pemberto...
^ +1 I agree
Michigan BBQ Fan
Take a breath!
Agree with above. I tried to rush the thaw one time and ended up "trying" to smoke a half frozen Pork Butt...it didn't go well.
markdtn
is one Smokin' Farker
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- Jun 3, 2010
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- Chattano...
Me too. I'd give it 3 days.
P
pharp
Guest
My fridge must be set too cold...there is no way a pork butt would be thawed in three days for me.
Westx
is Blowin Smoke!
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- Apr 17, 2016
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- Midlothi...
Last one I thawed 2 weeks ago set in my thawing fridge for 3days and when I put them the smoker the middle was still at 29°. I keep the Friday’s at 35°.
effinUker
is Blowin Smoke!
You can cook em frozen too, unless you want to inject them. I did a couple frozen ones this past Saturday, one 7 & one 8#. 11 hours on the heat and I was good to go. They sat out long enough to get the surface sticky to hold my seasonings, but for all intents and purposes - frozen solid.
mchar69
Quintessential Chatty Farker
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My Fridge is 'warmer' in front an coldest in back - where the beer is.
Lowest shelf in back is the coldest.
Top front, not so cold. Learn your tools, man.
Lowest shelf in back is the coldest.
Top front, not so cold. Learn your tools, man.
EyeBurnEverything
is Blowin Smoke!
I havent tried smoking frozen butts yet, but i have smoked frozen ribs, brisket, and short rib plates. (on purpose) i either stick the probe in before freezing, or drill a 1/8 inch hole when frozen to insert a probe. Trick is to run hot for an hour to get a nice "start" on a bark, then run low and slow till it hits target temp.
Drill a hole to insert a temp probe? That's some next level dedication to tracking temp.
EyeBurnEverything
is Blowin Smoke!
Make sure you hit that bit with a blow torch till it glows red and when it turns cobalt blue its ready for surgery.
Also, set your drill speed to 1 and if you have a drill that you can control speed by the trigger, best to go low and slow.
Why ruin the temper of a drill bit by getting it that hot?
EyeBurnEverything
is Blowin Smoke!
Two words. Harbor Freight.
I didn't do a good job of asking my question - what is the purpose of of getting the bit that hot?
I will admit to having a certain fascination with heating metal to red hot, probably learned while watching my Grandad work at the forge and anvil.
I will admit to having a certain fascination with heating metal to red hot, probably learned while watching my Grandad work at the forge and anvil.
blake
Full Fledged Farker
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- Clevelan...
Why take up all that space in the refrigerator waiting for days? I almost always thaw mine in a sink/cooler full of water.
EyeBurnEverything
is Blowin Smoke!
Sterilization. And to burn off any residue/oil.
When you freeze meat, there is cellular damage, and you will lose some moisture. The quicker you freeze it, the less damage is done. Also thawing slowly gives the meat time to reabsorb some of the moisture lost. You can absolutely do a quick thaw, but for best results, slow is better.
EyeBurnEverything
is Blowin Smoke!
While i agree with freezing causing damage, I have to call Bull doodoo on quick thaw causing more moisture loss the slow thawing. I have thawed plenty of cryovac meats and i have never noticed more liquids in the quick thawed bag vs slow thawed bags.
