Just a little experiment....

[Tony R]

Looking thru my phone I saw a cook that I didn't post. It was a cool experiment that my friend Mikey told me. So here we go.

This was a boneless pork butt that was seasoned with meatchurch rubs. The. I put it on the frezzer for 1 hour 30 min.



Set up my little 14.5 wsm with Apple and peach. I think. I can't recall exactly. Lol



Of it went on the smoker. This was a 6 lb butt.



While that was happening we did breakfast on the weber 26





This was half way thru the cook. Smoker was at 275 or so.



We cook by feel not so much by temp. When I checked it was probe tender.



Pulled



Served with our Mexican coleslaw and BBQ beans. We like sauce on of pork. Most say it's wrong but I like it regardless.



The pork was great! I would do this method again. The bark and smoke ring was great.

Thanks for stopping by

Tony and Maribel

 

[Cliff Bartlett]

Looks absolutely delicious to me Tony. Very nice photos too.

 

[Benji Chong]

So throw in freezer for 1.5 hrs then throw on the smoker? How long did it take to finish? Looks absolutely delicious! Got me curious now! Might have to try it this weekend!

 

[Bob H.]

It looks great, but why the freezer before the smoke Tony?

 

[ChuckO]

Interesting about the partial freeze / cook at high heat. I always put my Costco burgers on the grill while still frozen. You might be on to something Tony, better patent the process
Excellent cook!

 

[Barb D]

Outstanding cook Tony spot on. Would Maribel share the recipe for the Mexican coleslaw, would love to try it?

 

[Rich Dahl]

I'm confused too, why the freezer?

 

[Craig Alumbaugh]

That is a nice looking plate of food and the breakfast look pretty good also.

 

[Bob Correll]

Beautiful everything you two!

 

[Tony R]

So throw in freezer for 1.5 hrs then throw on the smoker? How long did it take to finish? Looks absolutely delicious! Got me curious now! Might have to try it this weekend!

About 7 hours.

 

[Tony R]

Outstanding cook Tony spot on. Would Maribel share the recipe for the Mexican coleslaw, would love to try it?

Get the coleslaw bag mix and mix in 1/4 cup mayo,1/4 cup sour cream. Add salt and black pepper to your taste. Maybe 2 tsp of salt and 2 tsp of black pepper.

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I'm confused too, why the freezer?

I don't know either. All I know I got a deep smoke ring and it was delicious. Will do it again for sure.

 

[Luke P]

Looks great, Tony! Like that approach, and 7 hours is impressive for that kinda product.

BTW, people that think its "wrong" to put sauce on pulled pork need to chill out.

 

[Tim McCann]

Looks great Tony!

 

[JRAiona]

I agree with Luke, sauce or no sauce good is good and that looks good.

 

[Steven Paul]

Looks great! I like sauce on mine too..