Frozen Butts | Cookshack

wheelzSmmmmoooookin'!

mnhogfarmer posted this in another topic and I didn't want to stray so thought I'd start a new thread. His post was:

This isn't an answer to the original question, but we don't thaw our pork before smoking .

Our freezers run at -20F and would take a week to thaw in the fridge.

We cook a few hundred pounds a week to sell at the farmers market, and catering as pulled pork and ribs.

We don't trim either. Our butcher bones them out, and we have them leave plenty of fat cover.

If we want to apply rub, we do that after an hour or two on smoke, other wise we just season the meat after it is pulled. Ribs are easier to thaw, and get rub before going on.

Our customers love them.

Good Luck! Roger

MY QUESTION: Has anyone ever tried smoking a frozen butt in an 08-09? If so, what was your process and results? This is just my curiousity getting the best of me. Roger explained that he uses the FE2000.

Thanks!

7/11/052:20 PM

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arkansasqerMember

The prospect doesnï¿½t appeal to me. So far letting them thaw in the fridge (while basting in my rub) seems to work well for us. How would you ever get the temp probe into a still frozen butt?

Former Member

lol, arkansasQer,

Thats easy, you just predrill an 1/8" hole! Use a new bit though!

wheelzSmmmmoooookin'!

My guess is that hogfarmer is experienced enough that a probe isn't necessary.

arkansasqerMember

Well, heï¿½s waaaaay past me then. Iï¿½ve just now gotten to where I can spell smooke.... smoak.... smoken.....BBQ!

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