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Thawing Pork Butts

KruegsKruegs Posts: 124

I have two 8 lb, butts that are frozen.  I want to start them Saturday evening.  If I pull them out this morning and put them in the refridgerator do you think they'll be ready by Saturday?  If not, any tips and speeding up the thawing process?  Alternatively, I'll throw them back in the freezer and buy fresh for the this weekend and plan further in advance for next time.


XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin


  • GriffinGriffin Posts: 6,362

    I've heard of people tossing them on frozen before. Supposedly just adds an hour or two to the cook. Might look into that.


    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • EddieK76EddieK76 Posts: 415
    I just take them out and then check tomorrow and if not place in cold water in the sink, changing out the water every few hours or so.
  • Should work fine, like Griffin said a frozen butt may only add a few hours to the cook. Don't be tempted to cook at a higher temp. Time is your friend, start early and use the cooler at the end for a little longer if it get to final temp early.
    Wilson, NC
  • yzziyzzi Posts: 1,416
    Last one I did I pulled it out of the freezer Thursday morning and let it thaw in the fridge until I put it in Friday night. It was soft on the outside but still frozen in the center when I put the maverick in. My thought was as long as it's soft on the outside so I can get some rub soaked in I'd be fine. It turned out perfectly fine, and I'd do it again just so I don't have to eat up all the space in my fridge with butt.
    Dunedin, FL
  • Little StevenLittle Steven Posts: 26,177
    I've done them from frozen a couple of times. Once when I was doing four and thought "why waste the space",  and the next one cause that turned out the best of the five. That's the last butt I cooked. Ill look back in my posts but I believe it went several hours longer.


    Caledon, ON


  • I usually take mine out of the freezer the night before and let thaw on the counter for 12 hours or so.  Is there any danger in that?

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • Little StevenLittle Steven Posts: 26,177

    The exposure of the surface of the meat to warm temps (40* to 140*) is what they talk about in food safety.


    Caledon, ON


  • JRWhiteeJRWhitee Posts: 1,892
    Just thawed one yesterday, I left it on the counter overnight and put it in the fridge in the morning. I do it that way all the time and never had a problem. 

    Large BGE 2006, Small BGE 2014, Adjustable Rig R&B, PSWoo3, Thermapen.
    Weber Gasser for the Wife. 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia

  • Check them Sat AM and if need be, place them on the counter for an hour or two, but not too long.  I took one out of the freezer last night for Sat AM cook.  Left on counter from 5PM till 10 PM and then put in fridge.  Outside was already thawed, but could tell inside was still frozen, but I believe I'll be good to go Sat AM.  That's my usual routine with anything frozen.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • Little StevenLittle Steven Posts: 26,177
    JRWhitee said:
    Just thawed one yesterday, I left it on the counter overnight and put it in the fridge in the morning. I do it that way all the time and never had a problem. 
    I was just talking about the food safety guidelines. If somebody is comfortable with what they do then that's just fine. We kept the leftover turkey in the garage for weeks growing up and nobody died. And our Thanksgiving is in early October.


    Caledon, ON


  • OptiontraderOptiontrader Posts: 171
    I was always told from childhood that as long as it is still cool to the touch, when thawing, it's OK.  I have never had a problem.  If it's packed in cryovac, even better.  But I'm no expert.  Do what you feel comfortable with.
    Brighton, IL (North East of St. Louis, MO)
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