Pulled pork question

[Steven A]

Is it better to put the butt in the smoker straight from the fridfe, or is better to sit our for a while before smoking?

 

[Frank S]

I take it out of the refrigerator and let it sit on the counter while I prepare the smoker. Bringing the temp up closer to room temp helps shorten the cooking time. However, you don't want to have it on the counter for a long time (i.e. a couple of hours). Bacteria can build.

 

[Sean S.]

i've taken them out of the freezer, slathered on the rub and put them on whilst still basically frozen. over the course of 14 hours they thaw out and cook just fine.

 

[KenP]

I left one out for over an hour and I swear that thing was still 41* inside. I don't sweat it anymore.

 

[Dave/G]

My preference is to take a butt out of the fridge, rub it up and put it on the smoker. Once I take it out of the fridge, I like to get rid of it and start the cook right away. Just my preference. IMO a big blocky piece of meat like a butt doesn't benefit from a period at room temperature.

 

[Paul H]

I agree with Sean. I take mine out of the freezer, slather with mustard and rub and throw it on the smoker. I think I get a much deeper smoke ring by doing it this way.

 

[Don Irish]

I would wager that Paul is right about a deeper smoke ring...if I remember correctly, the smoke ring is a function of how long it is exposed to the smoke whilst still staying under 140 degrees. I've got a vague memory of a discussion of the advantages of putting on very cold/frozen meat. I'll have to give this a try on the next all night cook, what does a couple of extra hours matter???

 

[Matt Simmons]

I did a butt this past weekend and after reading some posts on here I decided to throw it in right out of the fridge... It gave it a good smoke ring and I will continue to do it that way for now on.

 

[Jay Lopa]

I like to take any meat to smoke right out of the refrigerator.the reason is that protein starts to set or cook at 120 deg. internal temp.Once the protein sets it will not and can not absorb any more smoke flavor. Protein is completely cooked at 140 deg. putting it on as cold as possible gives it a longer chance to absorb the smoke flavor and to develop a good smoke ring.