I read an old post on here about putting frozen butts on the FEC, has anyone tried this or with any other meat?
According to that post cooking times were not much different. How is that?
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We have a cook from the upper midwest that has done some with success.He is pretty knowledgable.
There was another that cooked farmer's markets and his interest was "doneness",not necessarily quality.
Both used traditional Cookshacks.
It must work,because crockpots use the technique to make meats done.
There was another that cooked farmer's markets and his interest was "doneness",not necessarily quality.
Both used traditional Cookshacks.
It must work,because crockpots use the technique to make meats done.
My problem with that method is seasoning. Both the smoke and the rub won't penetrate.
I've seen it done in a pinch, but I'm never that desperate for PP.
I've seen it done in a pinch, but I'm never that desperate for PP.
A couple of comments of the top of my head...
Depending on the temp of the freezer, the meat will be -10 to 10o F. Assuming the PB weighs in at 6 - 8 lbs, the ambient heat of the FEC, call it 225, will require extra time to bring the PB to a fully thawed temp of 32o+. Physics simply dictate a longer cook time.
My other concern is the time that the meat, once thawed will be resting in the danger zone of under 140o. Tom points out crock pot recipes that call for frozen meat. Fair nuff. Consider thought that the meat is a cut in small chunks (for stew) or smaller pieces (pot roast) or ground (chili) Probably not a huge deal overall but it still would leave me with some concern even though the finished temp of the pork is above 160.
Depending on the temp of the freezer, the meat will be -10 to 10o F. Assuming the PB weighs in at 6 - 8 lbs, the ambient heat of the FEC, call it 225, will require extra time to bring the PB to a fully thawed temp of 32o+. Physics simply dictate a longer cook time.
My other concern is the time that the meat, once thawed will be resting in the danger zone of under 140o. Tom points out crock pot recipes that call for frozen meat. Fair nuff. Consider thought that the meat is a cut in small chunks (for stew) or smaller pieces (pot roast) or ground (chili) Probably not a huge deal overall but it still would leave me with some concern even though the finished temp of the pork is above 160.
Good advice gents, thanks! I wasn't gonna try it unless you guys said it was a good idea.
Our pork comes flash frozen, and it's hard to thaw several 16# shoulder roasts at one time.
We put them on the FE750 frozen at 225F for something like 16 hours.
The inside is great, but much of the bark gets thrown away.
If I were cooking for competition, or to impress myself, I would prep thawed meat, and let it rest outside the fridgidaire for and hour or so, then cook it.
We put them on the FE750 frozen at 225F for something like 16 hours.
The inside is great, but much of the bark gets thrown away.
If I were cooking for competition, or to impress myself, I would prep thawed meat, and let it rest outside the fridgidaire for and hour or so, then cook it.
Thanks for checking in,as I knew you'd have good input.
Our last batch of shoulders were fresh, not frozen.
We rubbed them down, let them rest in the FE750 a few hours and smoked overnight.
Far superior to smoking frozen. Rave reviews.
Good luck!
We rubbed them down, let them rest in the FE750 a few hours and smoked overnight.
Far superior to smoking frozen. Rave reviews.
Good luck!