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Thawing Pork Butt


 
C

Chip H (Hersh)

TVWBB Member
I have seen ideas on how to thaw a butt on here somewhere, but I can't find it.

I was going to put a butt on tomorrow night, but I forgot to take it out of the freezer.

What is the best way to get a butt fully frozen, thawed in 24 hrs? Or, is it possible?

Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chip H (Hersh):
I have seen ideas on how to thaw a butt on here somewhere, but I can't find it.

I was going to put a butt on tomorrow night, but I forgot to take it out of the freezer.

What is the best way to get a butt fully frozen, thawed in 24 hrs? Or, is it possible?

Thanks! </div></BLOCKQUOTE>


If it's not cryovacked, put it in a big plastic bag (to keep water off of it). In either case, put it in your kitchen sink or a bucket, fill will cold water and change the water every thirty minutes. Do this for 2-3 hours, then pop back into the fridge over night, it will be thawed sufficiently enough to cook tomorrow night.
 
It will thaw slightly faster if it is in moving water. This is easy if you have a sink with two compartments: Put the frozen food in one side, plug the drain, and fill with water. Let the water slowly run from the faucet, with the excess overflowing to the other side of the sink and going down that drain. You may need to put something on top of the meat to keep is from floating.

If you don't have a sink with two compartments, you can still do this if you are able to rig your sink drain so that it is slightly open.
 
Chip, don't worry if it's not thawed. I hardly ever cook thawed butts any more. I put them on frozen with mustard to hold the rub on. After a few hours I insert the temp probe in when the meat has softened. I feel you get a great smoke ring by staying in that"zone" longer
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Chip, don't worry if it's not thawed. I hardly ever cook thawed butts any more. I put them on frozen with mustard to hold the rub on. After a few hours I insert the temp probe in when the meat has softened. I feel you get a great smoke ring by staying in that"zone" longer </div></BLOCKQUOTE>

are you serious? I have 2 shoulders in a 5 month deep freeze... i dont have to plan 2 days ahead (1 to thaw, 1 to do a 24hr rub) smoke on 3rd day, pull on day 4?
 
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