Rub freeze cook

[Jess OH]

Well I tried a frozen butt a while back. I had a hard time getting the rub to stick to it so I came up with this. I bought a fresh butt that was about to expire date wise. Rubbed it then threw it in the deep freeze. I just threw the Ice cube on the WSM and will update tomorrow as to how it went. I used BBQ 3000 on this one because I was too lazy to mix some rub. I hope this method works well, I'll stock my freezer with pre-seasoned meat.

 

[John Ford]

The problem I've had with cooking big chunks of frozen meat is that by the time the middle gets done the outside has begun to dry out.
I'll often cook frozen thin cuts burgers, chops etc.

 

[Jess OH]

Yeah I hear ya, but I had ok results with a frozen butt before. Maybe not comp grade but the family loved it. I went out to check the smoker this morning and it had cooled off to 180ish and the meat was holding at 155 so it went into the oven. Cook still in progress.......

 

[Paul H]

Jess,I cook frozen butts all the time. Use mustard on the butts to get your rub to stick. Works for me.

 

[Jess OH]

Ok it is off and pulled. I think the flavor is good but would have liked it a little smokier. The mustard would work for a frozen rub. Thanks for that. I guess I will maybe try this again but I think that fresh meat has a better texture than frozen. I just can't always cook when I find meat sales. If my best ever was a 10 and worst was a 1, I'll give this a 7. I think I want to try for more 10's though.

 

[E Mann]

I always buy butts when they are on sale and stick them in the freezer. Just let them thaw out in your fridge for a couple of days before cooking. Use mustard to get the rub to stick. Works great for me.

 

[Jon Des.]

If the butt is in cryovac or sealed well you can always thaw in a pot or bowl of water. I do that often, even if we just forgot to get something out for dinner.

 

[Paul H]

Jess, once they get to the stage of sort of defrosted in the smoker add your temperature probes then start adding more wood to the smoker. Butts and briskets can take a lot of smoke.Also, I feel I get a nicer color(smoke ring) when I cook them frozen.