uh oh, frozen butt


 
T

TroyRedington

TVWBB All-Star
certain areas of my fridge will occasionally cause some problems with freezing.

A few days ago, it was the pork butt that I had in there for this weekend.

I moved it as soon as i noticed, and i THOUGHT it was completely thawed.

But tonight when i put the temp probe into the center, it was clearly still frozen.

It's been an hour, and my et 732 still reads LLL on the food probe.

Will this turn out OK?
 
I did that once and the outside got really dark before the inside was at the proper pulling temp. mopped the butt really good wrapped it in foil and kept it on the smoker for a few more hours. It turned out fine and nobody died
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everyone in my family avoids the bark anyway.

I think i'm the only one who enjoys is.

Thanks for the tips. If I noticed the outside getting too dark, I might try to foil it for a while.

Internal temp is 37 now. This cook may take a while. Luckily my mini smoker is holding 244 without a problem, and I have two 12 packs of stella in the fridge.
 
Before you hit the stella´s go and get another 6-pack
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as you said this may take a while.

But i have seen ppl on this board smoking a frozen butt from start to finish so it wont be a problem.
 
I cook them from partially to fully frozen quite often and all it does is add an hour maybe. However I always start my cooks slow then creep up on my target.
 
you guys were right, after a couple hours the internal temp came up just fine.

The bark did get a little extra dark, but I'm OK with that.

However, towards hour 13 or 14, the internal temp of the butt DROPPED 5 degrees (181 down to 176)
The pit temp was 255.

I assumed it was due to the crazy wind and rain, and i was tired of walking in and out of the rain - so i pulled it and finished it in the oven.

On the brighter side, i experimented with a fatty and it came out F'ing awesome.
 
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