Not off to a good start this morning....


 
Bill S.

Bill S.

TVWBB Pro
Got up at 5 this morning and took out the butts, left them in the cyro. Got wsm going and made the rub. So far so good. Opened up the butts....and wallah, still frozen. Took them out of the freezer Wednesday. They were only thawed about an inch down. Ended up running water over them in a pot. Didn't get them in the smoker until almost 8. Hope the rest of the day goes better...lol.
 
I've never done it but I've heard that some have put butts on the smoker fully frozen with no problem. I think you will be fine. May extend the cook some but I bet you wont be able to tell the difference.
 
Bill, I've had that happen once or twice. As Don says, little more cook time but the end results will be fine.
 
As Don and Marc wrote, no worries here. I've done it with butts and briskets with excellent results. Enjoy your cook!
 
Yep, same here. The last butts I did sat in the fridge to thaw but at time to go on still frozen together. Rubbed what I could, threw on the smoker, once cooked enough to separate, added rub to previously frozen area and turned out great. Did take a bit longer than normal though.
 
Originally posted by Bill S.:
So you all have cooked frozen meat. Hmmm interesting. Didn't think it was supposed to be done.
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I don't think it supposed to be on "normal" cooks. But low and slow is different. The last several times I've done butts, I took them right from the freezer, rubbed 'em with mustard and rub (you need the mustard on the frozen ones to help the rub stick) and threw them on the cooker. They come out just fine and I don't have to plan ahead for days.
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Everything came out great. One butt was done before the other. Roughly 9 hours. Pulled them at my normal 170-175. Pulled easy and was moist. Never understood the need for temps in the 190's, but that's for another thread. Thanks for the advice all.....
 
Bill,
It's not a "need" for a higher temp. If your happy with the pull that's all that matters. While I don't cook butts to temp, I believe my last two were a bit over 200 and they were fantastic. Cook until the texture is where you want it.
Glad your cook worked out!
 
Bill,when I was in Army cook school MANY moons ago,we were taught that there are three ways to safely thaw frozen foods. 1-by leaving in fridge,2-by putting in cold water that you change every 20 minutes and 3- by cooking. Of course,that was 30 years ago. I did say many moons!
 
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