Frozen Butt & Smokin' Tri cooks

[Bob Correll]

Saturday was beautiful, but both weekend cooks were planned for Sunday.
Just couldn't help myself, had to smoke something. I'm sure y'all can relate.

The 10 lb. butt had been in the spare fridge for 2 days to thaw, and was still a brick.
But after reading of others doing 'em frozen, I decided to give it a go.

Fired up the WSM with K, and pecan/cherry/apple wood.
Slathered on some mustard so the 3 Pigs Touch of Cherry rub would stick:

Ran the temp at 245 hood for 5 hrs., then opened up some to 345 for about another 4 hrs.
So after 9 hrs. the internal was 195:

Foiled for a couple hrs. and pulled:

It turned out super!
Never noticed a stall, internal temp just kept marching up.

On to Sunday.
Tri Tip with Montreal SS, again

Loaded 2 baskets, lit one and moved to the side, left the other one, unlit, over the Performer's burner.
Pecan smoke cooked the Idahos, which were oiled & sprinkled with Penzey's Chicago Steak Seasoning.

Then lit the other basket of coal, and pecan smoked the t-tip indirect for 30 mins. then seared to 130:

Rested/sliced:

Plated:

The pulled pork is for tomorrow, and the rest frozen for later.

The tri-tip and sides were wonderful!
Mixed some sriracha sauce with mayo for the corn, yummy!

Thanks for viewing my long post!

 

[Jim Lampe]

Bob, that's some daggum good lookin' cookin' you got there!
Pork looks EXCELLENT! and the TT, 0hMy That's HEAVEN

!!
I like the sriracha/mayo idea

now i'm gettin' hungry...

 

[Mac]

Bob, That looks fantastic, nice job.

 

[John Solak]

The pulled pork looks great but the tri tip looks outstanding!!!!

 

[Russell McNeely]

Everything looks great. Do you cook butts like that very often (with the high temp)? Do you think it made a difference that it was frozen? I would like to try that myself. I've done a HH brisket but have only done one PB and that was low and slow. The only thing I don't like about pork butts is that they take so long to cook. Anyway, looks marvelous.

 

[Bob Correll]

Thanks everyone for the kind comments!

Russell,
This was my first frozen butt cook, and I would not hesitate to do one again.
I do like to start them at 225/250 for a few hours, then kick it up to 325/350.
I'm not a fan of long cooks.

Members have reported great results while running 350 for the entire cook.
HTH

 

[Russell McNeely]

Thanks Bob. I think I'll try a similar method on my next PB.

 

[Glenn W]

Mr. Bob, you sir did a fine looking cook(s)! Did you find the bark any thicker than normal at those temps?

 

[Chuck_B]

Everything looks great Bob. The bark looks amazing!

 

[Wolgast]

Wow missed this one,Looks great Bob.

I have never tryed this half frozen butt myself but i think it sounds like a good method if your short of time.

And i have never run them at those high temps that you are doing them,but it sure looks good and i have to try that out.

Tri tip looks PERFECT!!!!

Tried out the sriracha mayo yesterday and it was a hit. Ratio 1:3 sriracha/mayo (Wolfe way)

 

[Derek L.]

Thanks for this post. I took a butt out of the freezer last night and will throw it on for Saturday night for Sunday eetin'

 

[Jeff_B]

Simply wonderful Bob!

Done a few frozen Butts myself and they have all come out great.

That tri looks fantastic and that is some nice looking slices. Nicely done sir.

 

[R L Bagwell]

I know I may be tempting fate, but I've never had a problem just taking a butt - or any other cut of meat, for that matter - out of the freezer and leaving it in the sink to thaw...granted, it's still cold when I put it back in to keep until I'm ready to do to it whatever needs to be done, but after running into the same problem Bob did (on numerous occasions) - leaving it in the fridge for two days, only to find it was nowhere near defrosted - I changed to my previously outlined strategy, with no adverse effects.

And that food does look mighty fine, Bob!