James Harvey
TVWBB Pro
Defrosting a 16lb butt now for an overnighter tomorrow. Been in the deep freeze for a few months (purchased from a large commercial meat supplier. Cut big as I requested). I've never smoked a butt that was pre-frozen. This will also be the largest butt I've ever done.
Does anyone have tips for pre-frozen meat? I've read many posts here that don't indicate any special care. I plan on putting it on (Stoker) at 9pm Friday night @ 225F. Using RO briqs and cherry and maple woods. My questions are:
Injecting - I usually don't but what could be the implications (if any) for pre-frozen meat?
Thawed or not - The meat may not be fully thawed by smoke time. I don't think I'll see a quality issue with this (other than trying to inject frozen meat if I go that route) given what I've read here.
Holding - Just using rule of thumb timing (I know the meat is done when it's done) can I hold a bigger butt longer in a cooler due to mass if required?
Bark when holding - I expect a softer bark if holding in foil over time. Can I firm up the bark in the oven after holding? If so, what temps should I be aware of if i choose to firm?
I use my Maverick to monitor internal temps when holding and always pull before 140F on the downslide. My last few butts have been foiled and held for a few hours and the bark has suffered (I've never firmed up a butt).
My best bark on a butt has always come from taking the meat directly from the heat, resting and pulling. I'd like to hit that timing mark again but the meat will dictate how I finish.
Just to remark, my best bark, but not best flavour, came from an offset cook on a gasser with smoke bags. It was like a meteorite outside but beautifully tender inside.
Does anyone have tips for pre-frozen meat? I've read many posts here that don't indicate any special care. I plan on putting it on (Stoker) at 9pm Friday night @ 225F. Using RO briqs and cherry and maple woods. My questions are:
Injecting - I usually don't but what could be the implications (if any) for pre-frozen meat?
Thawed or not - The meat may not be fully thawed by smoke time. I don't think I'll see a quality issue with this (other than trying to inject frozen meat if I go that route) given what I've read here.
Holding - Just using rule of thumb timing (I know the meat is done when it's done) can I hold a bigger butt longer in a cooler due to mass if required?
Bark when holding - I expect a softer bark if holding in foil over time. Can I firm up the bark in the oven after holding? If so, what temps should I be aware of if i choose to firm?
I use my Maverick to monitor internal temps when holding and always pull before 140F on the downslide. My last few butts have been foiled and held for a few hours and the bark has suffered (I've never firmed up a butt).
My best bark on a butt has always come from taking the meat directly from the heat, resting and pulling. I'd like to hit that timing mark again but the meat will dictate how I finish.
Just to remark, my best bark, but not best flavour, came from an offset cook on a gasser with smoke bags. It was like a meteorite outside but beautifully tender inside.
