Defrosting frozen chuckies, and spares question

Brian in Maine · 10-20-2009, 05:51 AM

I have 2 4# boneless chuck roasts and some individually frozen spares in the freezer, and want to smoke them this weekend. When should I take them out to make sure that they are ready to cook? TIA

Niek · 10-20-2009, 05:54 AM

Tonight or tomorrow morning I supose.

cdollar · 10-20-2009, 08:39 AM

For a Sat cook, put the chuck in the ref. Thursday morning then take it out about 2 hours before you smoke it so it can reach room temp before you start. Put the ribs in the ref. Friday morning.

I'm doing a chuck tomorrow and I put in in the ref yesterday.

Chuck

WineMaster · 10-20-2009, 10:59 AM

Take it out right now. You wont forget that way. Defrost in fridge is best way for anything.

Markbb · 10-20-2009, 11:11 AM

^^^^^^^^What he said....

Rover24 · 10-20-2009, 11:26 AM

Quote:

Originally Posted by Brian in Maine

I have 2 4# boneless chuck roasts and some individually frozen spares in the freezer, and want to smoke them this weekend. When should I take them out to make sure that they are ready to cook? TIA

I don't mean to hyjack the thread, but how about a three pack of cryo wrapped spares? How early would you put them in the fridge for a Sat cook?

Brian in Maine · 10-21-2009, 06:28 AM

Thanks for the replies.

10-20-2009, 05:51 AM	#1
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	Defrosting frozen chuckies, and spares question I have 2 4# boneless chuck roasts and some individually frozen spares in the freezer, and want to smoke them this weekend. When should I take them out to make sure that they are ready to cook? TIA __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

10-20-2009, 05:54 AM	#2
Niek On the road to being a farker Join Date: 04-14-09 Location: Mariahout, Noord-Brabant, Holland	Tonight or tomorrow morning I supose. __________________ Big Green Egg Large, Texas Grill, WSM, Weber OTS 57,Weber Smokey Joe Gold, ProQ Smoker

10-20-2009, 10:59 AM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Take it out right now. You wont forget that way. Defrost in fridge is best way for anything. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

10-21-2009, 06:28 AM	#7
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	Thanks for the replies. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

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10-20-2009, 08:39 AM	#3
cdollar Full Fledged Farker Join Date: 07-03-09 Location: Deep in the East TX Piney Woods	For a Sat cook, put the chuck in the ref. Thursday morning then take it out about 2 hours before you smoke it so it can reach room temp before you start. Put the ribs in the ref. Friday morning. I'm doing a chuck tomorrow and I put in in the ref yesterday. Chuck

10-20-2009, 11:11 AM	#5
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	^^^^^^^^What he said....