Freezing pork butt


 
D

Danny Cunningham

TVWBB Member
Hey guys,
This weekend I smoked my 1st butt and it came out great, I bought a twin pack at SAMs club but only cooked one but I have rub all over the other one still in the fridge, have any of you guys ever froze a butt with rub on it? Please point me in the right direction with your experience ;)
Thanks
Danny
 
No problem freezing it. If your rub has lots of salt in it I would do it as soon as possible because now you are curing it.
 
If you rubbed it last weekend, it's been sitting for 3-4 days with rub on it. If you freeze it, it will take a couple of days to defrost, and since the outside defrosts first, you will have a couple more days for the rub to work. I've never left a rubbed butt that long before cooking it. It will probably be fine, but if it was me, I would smoke it, pull it, then freeze it.
 
Quick way to defrost is to place it in in a pot filled with cold water. Change the water every half hour till it's defrosted. You wouldn't believe how quick it defrosts.
 
Like Bob said, if there's a lot of salt in the rub then you are curing it and the final result will probably be more like ham (at least the outside) than pulled pork. Other than that, I can't see any problems.
 
You know guys I'm gonna throw it out, I don't have the time to take a risk that maybe it doesn't come right, I learned a lesson, I hate wasting food but my time is limited for long smokes to risk it not coming out right, thanks for the replys
Danny
 
Danny,

Why don't 'ya just throw it in the oven and cook it. I did this once and although it was not nearly as good as a smoked roast it sure was good and it beats having to throw it out.
 
... or smoke it for an hour or two tonight then toss in the oven overnight to finish.

I doubt that a few days with rub on is going to hurt.
 
Last edited:
Barr S said:
Danny,

Why don't 'ya just throw it in the oven and cook it. I did this once and although it was not nearly as good as a smoked roast it sure was good and it beats having to throw it out.
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I agree. Oven roasted pork butt is excellent. I'd put it in a roasting pan, 300 degrees for 4-6 hours. Baste it every once in a while with the drippings. Take it to 195-200 degrees internal temp and you will love it. We do it all the time when not slow smoking it in the Bradley Smoker or the Weber Kettle.
 
I ordered a 9.75 lb butt from a small butcher shop recently. By the time I went to pick it up I knew our plans would likely change (due to really, really hot weather) and I wouldn't need it. I didn't want tell the guy I do longer needed it because he keep it back for me. He wrapped it freezer paper and I keep it frozen for about 2 or 3 weeks before I cooked it. I let it thaw in the fridge for 3 days or so. No problems, if it'd been any better fresh I couldn't have stood it.

I think it depends on how long it's in the freezer.
 
You could also throw it in a crockpot with a bottle of Sweet Baby Rays. Not as good as smoked but pretty darn good.
 
Ok I did put it in the freezer the other day, so I will not toss it, I will cook in the oven, I crack myself up, I have only smoked one pork butt, and I'm all worried about how it will taste, I doubt I'd be able to tell the difference anyway,maybe after a good 10-20 smokes but not on my 2nd try, thanks for the replies guys, bottom line is I will not waste it
Thanks
Danny
 
Danny Cunningham said:
Ok I did put it in the freezer the other day, so I will not toss it, I will cook in the oven, I crack myself up, I have only smoked one pork butt, and I'm all worried about how it will taste, I doubt I'd be able to tell the difference anyway,maybe after a good 10-20 smokes but not on my 2nd try, thanks for the replies guys, bottom line is I will not waste it
Thanks
Danny
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glad to hear you didn't toss it. i would suggest you just cook it in the oven. when i don't feel like messing with the wsm outside or the weather is just not great for smoking, i just toss the pork butt in a roasting pan, cover with foil, and place the lid over it. i cook it at 275 for roughly 5-6 hours to start and then just go until it reaches 195-200 degrees and probe tender. the bark doesn't form as it would on a smoker but since it cooks in it's own fat drippings it has an amazing taste all it's own.
 
Danny Cunningham said:
Ok I did put it in the freezer the other day, so I will not toss it, I will cook in the oven, I crack myself up, I have only smoked one pork butt, and I'm all worried about how it will taste, I doubt I'd be able to tell the difference anyway,maybe after a good 10-20 smokes but not on my 2nd try, thanks for the replies guys, bottom line is I will not waste it
Thanks
Danny
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Good to hear! Keep in mind that if you keep it frozen, you can still add it to a long cook if one happens to materialize. Use mustard to get more rub to stick, and plan on an extra couple hours.
 
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