I think I'm in trouble...

[SmokeWatcher]

I moved a large amount of meat from the freezer to my fridge thursday to smoke up on sunday...a pork shoulder, some sausage for fatties, a beef roast and a package of chicken breasts. About 12 hours before smoke-time, and I just found most of the meats are still frozen. I got them on the counter for now to give them a boost, but I might be startin' late I thinks.

 

[Jeff_in_KC]

Not sure how it effects the rub but if I recall correctly, someone here says putting them on frozen works fine, just increases cook time.

 

[Sledneck]

boil it!

 

[SoEzzy]

According to Good Eats, AB says to thaw them in running water as the water conducts the heat to the meat better than the air will ever do.

You may be able to look it up on the food network channel.

 

[Dakaty]

I have actually put briskets on when the centers were still slightly frozen. It did take a little longer cook time, but they came out great!

I usually start thawing my weekend meats in Igloos on Wednesday morning.

 

[bbqbull]

I have actually put briskets on when the centers were still slightly frozen. It did take a little longer cook time, but they came out great!

I usually start thawing my weekend meats in Igloos on Wednesday morning.

Yep, thats what ive heard as well. Difficult to insert a thermo probe into frozen centers. Therefore, just heat a metal skewer into hot/boiling water, then poke a hole, then insert your probe into the opening. Place in pit and go!

 

[SmokeWatcher]

It's making good progress now. it might be time to adjust my freezer and fridge again. I'm sure (hoping) it'll be ready by morning.

 

[txschutte]

According to Good Eats, AB says to thaw them in running water as the water conducts the heat to the meat better than the air will ever do.

You may be able to look it up on the food network channel.

I heard you're s'posed to use cool water. Maybe I'm wrong.

 

[MileHighSmoker]

I heard you're s'posed to use cool water. Maybe I'm wrong.

I think you are right about the cold water

 

[rbinms33]

I can't find the thread but someone (maybe Mista?) had suggested putting the meat in something like a 5 gallon bucket with a water hose turned on slightly so the "cold" water would run off.

 

[LMAJ]

Yep -have thawed meats out that same way - a little cool running water works wonders. Let us know how the final product turns out.

 

[kickassbbq]

Put them on the smoker!!!! They will be just fine.
PARTY
Smoke On!!!!!

 

[smooookin]

i have tossed frozen butterfly chops on the smoker, adds to the cook time of course but dang they were good and moist.

 

[Pyle's BBQ]

Running cold water or in the fridge is the recommended thawing method. This was told to me by an Iowa health inspector last year when I was cooking turkey legs for a renaissance fair.

 

[SoEzzy]

I was thinking cold water but forgot to say it, thanks for those who added that part!

 

[jt]

Or just throw it all in the dryer on low.

thump, thump, thump

 

[butts a fire]

I do running cold water all the time to thaw my meat. The convection helps it thaw in probably 1/3rd of the time if not quicker. If you have a lot of meat throw it in the shower and turn on the cold water that will work great also.

 

[qman]

I can't find the thread but someone (maybe Mista?) had suggested putting the meat in something like a 5 gallon bucket with a water hose turned on slightly so the "cold" water would run off.

This works well. I do it all the time. Just put a couple of coils of the hose in the bottom of the bucket, so water starts at bottom and rises. This insures a good exchange of water and makes for a fast thaw. You only need a low flow.

 

[Puppyboy]

I use warm water for speedy thaw.

 

[jsimonson0]

I use warm water for speedy thaw.

Warm water is anything but safe to thaw raw meat in.