Should my Butt or Brisket be brought to room temp before I put it in my Smoker ?

[Carlos Gregory]

I'm thinking it'll only affect cook time .... ?

 

[Tim McCann]

I let mine sit out for 30 mins before I through my food on.

 

[timothy]

I don't, just long enough to rub and on the Weby.

Tim

 

[Dave/G]

It's not necessary. I go from fridge directly to smoker

 

[Bill S.]

I had a situation where I had one that hadn't thawed all the way and someone on here told me that they do/have thrown the briskets on while they are still partially or completely frozen.

 

[Rick Body]

I think that it has been said on here (or I read it somewhere else) that meat absorbs more smoke up to a certain temp so if you dont let it sit out first, it will take longer to get to that temp, ergo absorb more smoke, getter a better smoke ring. I usually put my rub on, then put back in fridge for a while, or while I am getting temps up, then go to directly to smoker

 

[Dave/G]

I think that it has been said on here (or I read it somewhere else) that meat absorbs more smoke up to a certain temp so if you dont let it sit out first, it will take longer to get to that temp, ergo absorb more smoke, getter a better smoke ring. I usually put my rub on, then put back in fridge for a while, or while I am getting temps up, then go to directly to smoker

Meat takes on smoke as long as smoke is present. It's the smoke ring that stops forming at about 140*

 

[Jon Des.]

I'm thinking it'll only affect cook time .... ?

You are exactly right. I generally light the coals, get the meat out and apply rub, put the WSM together and then throw the meat on.

 

[Dwain Pannell]

I've done it both ways - straight from the fridge and let it sit out - both ways have been successful.

 

[Mike Leiter]

I usually will fill the charcoal ring and fill and light the chimney and then go inside and get meat ready. When the coals are ready in chimney I will put them in the ring and assemble the smoker and let it go a bit and then throw meat on. Averages 15-30 min on counter before meat going on.

 

[Bill S.]

Pretty much do the same thing.

 

[Mike Freel]

I never worry about meat I am smoking coming up to room temp. Now steaks on the grill are an entirely different thing. I always let the sit on the counter to come up to room temp before grilling.

Mike

 

[Dave Russell]

No. Directly out of fridge or out long enough just to lose it's chill while prepping. If doing a long cook by day I'll prep the night before, but pull the meat out the next morning to lose it's chill while I fuel the cooker.

Dave

 

[Bob Mann]

I inject and/or rub my meat and let it sit out while I start my cooker.

If you let your meat warm up too much, it could become a food safety problem.

I'm doing a picnic shoulder today, it was frozen, I thawed it in my refrigerator. When I was injecting it, I could tell some parts were still frozen. When I put the meat probe in, it read 35F. It will just take a little longer to cook.

Bob

 

[timothy]

I've done fully frozen butts before, never tried it with a brisket.. butt I might.
Member Paul H from Indiana clued me in on that one