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Frozen Butt Low and Slow - Retro Style
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MaskedMarvel
Posts: 3,143
Greetings friends,
No internet at the new house yet. Sorry if formatting goes awry.
I decided to see firsthand how a butt would turn out straight out of the freezer. No thaw. Rubbed and roasted.
Froze my hands solid rubbing this thing with garlic salt, paprika, crushed red pepper, brown sugar, and LOTS of yellow mustard. A real slurry. In the future I may just make the slurry on the side and squirt it right on the meat.
I did score the fat cap best I could. I'm hoping that helps with rendering.
Going on now with Fogo, mesquite and hickory smoking wood, and a homebrew beer pan at ~225*. Fat cap down. I usually go cap up, but wanted a little extra protection fireside. Probably doesn't make a difference...
No Maverick. Just the dome thermo. I left my Maverick in Arlington va and gave my other to a friend that just got their first BGE. RETRO TIME!!! Let's see how I know my vent settings...
Pics to follow if my cellular data link doesn't take a dump.
Thanks for reading!
8-Damien
I'll update as I go.
No internet at the new house yet. Sorry if formatting goes awry.
I decided to see firsthand how a butt would turn out straight out of the freezer. No thaw. Rubbed and roasted.
Froze my hands solid rubbing this thing with garlic salt, paprika, crushed red pepper, brown sugar, and LOTS of yellow mustard. A real slurry. In the future I may just make the slurry on the side and squirt it right on the meat.
I did score the fat cap best I could. I'm hoping that helps with rendering.
Going on now with Fogo, mesquite and hickory smoking wood, and a homebrew beer pan at ~225*. Fat cap down. I usually go cap up, but wanted a little extra protection fireside. Probably doesn't make a difference...
No Maverick. Just the dome thermo. I left my Maverick in Arlington va and gave my other to a friend that just got their first BGE. RETRO TIME!!! Let's see how I know my vent settings...
Pics to follow if my cellular data link doesn't take a dump.
Thanks for reading!
8-Damien
I'll update as I go.
Large BGE and Medium BGE
36" Blackstone - Greensboro!
36" Blackstone - Greensboro!
Comments
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I thawed one of over the weekend cooked it sunday and did fat cap down. Hands down the best bark ive ever had on the top of that thing. I will be doing butts fat cap down from now on
2 LBGE
Digi Q
green Thermapen
AR
Albuquerque, NM -
Now *this* cook I'll be curious about! Can my lazy ass keep a butt in the freezer and throw it in straight from there? Think of the possibilities...you can buy pork when it's on sale, put the entire mustard dry rub on it...freeze it! and be good to go.
Good luck.
Looking forward to PICTURES and a report on this cook!
LBGE/Maryland -
Let us know how the smoke ring turns out. I can't remember from the one I did frozen. Theory would be more time at a lower temp will yield better smoke ring.
Also, might want to check it a couple hours in and see if the rub has dripped off of it and if so add some more.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Gonna try one pic at a time here...
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Check out THE SLATHER MWAHAHAAHAHAAAAA
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
A few clarifications.
This was frozen in the cryo, which is the only way to really pull this off IMHO.
Rub was after pulling the frozen wrap off.
And I froze my hands so much I decided to go fat cap after all. Why change too much at once?Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Ok. So it DOES look like the rub is coming off, doesn't it?
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Yeah, that doesn't surprise me as it thaws. No need for mustard, just tip it up on the side and shake rub on each side. The top looks fine.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
How long did it take for the temp to get back up to where you wanted it, after dumping the ice block butt in.. Good luck and will follow this thread for sure..Have a great weekend..Greensboro North Carolina
When in doubt Accelerate.... -
Never thought about smoking one frozen! Can't wait to see the results.
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Not long if at all. I just plonked the cube in there and it help right at my desired 225*.johnmitchell said:How long did it take for the temp to get back up to where you wanted it, after dumping the ice block butt in.. Good luck and will follow this thread for sure..Have a great weekend..
I did sprinkle more dry run on top. The mustard would've worked on a thawed butt perfectly. Frozen, it just slid right off.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
So, is the butt done? How is the cook going? Is it cooking weird?XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Still going....
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
I just did 2 - 8lb butts on my large that were both semi frozen (about 6 hours out of the freezer in the fridge). At 250 dome temp they took 14 and 15 hrs respectively to hit 200 internally. Excellent bark with just dry rub. Pulled beautifully but took 3-5 hrs longer than usual!
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I don't do butts very often but when I do I'll add a frozen one if I have room. I think they develop better bark, better smoke ring and take more smoke flavor. I usually see 5-6 hours longer when rock solid.
Steve
Caledon, ON
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Tell me what YOU think...
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
First the whole butt...
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Some serious, and I mean SERIOUS bark baby. Way fantastic. Might be my FAVOURITE I've ever had.
Great flavour. Fantastic smoke ring. Only change for next time is dry ingredients in the rub only.
Thanks for reading!!
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Huh! Good info!!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Looks fantastic!!! Nice job!!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That looks great!! So what was your total cook time?XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
My estimation is about 20 hours, but that was at ~225* at the dome thermo.R2Egg2Q said:That looks great!! So what was your total cook time?
The next frozen butt experiment will be at 350*.
Thanks for the compliments. I really appreciate you guys.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Looks like a winner to me! I will gladly take any and all left overs!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
=D> ^:)^ awesome. Thanks @MaskedMarvel for the detailed info. Good knowledge for future BB'sSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Congratulations..Thanks for posting Frozen Butt cook..Love the pics as well..Greensboro North Carolina
When in doubt Accelerate.... -
Nice!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Very nice- thanks for sharing. I'm glad to know the frozen butt is an option. I have actually run out to the store to get butts when I had some in the freezer that I forgot to defrost.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Excellent cook and pics! Thanks for the info...good to know.XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
Good to know. I sometime have a hard time finding pork shoulders. From now on, I'll keep on in the freezer.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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