Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/showthread.php?t=78643
Here is a recent thread by SirPorkalot regarding a frozen butt.
http://www.bbq-brethren.com/forum/showthread.php?t=78643
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.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 *)
That is why I put my normal rub into a spice grinder and made in a fine powder, this stuck nicely.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.