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Frozen Butt

fregg
fregg Posts: 58
edited November -0001 in EggHead Forum
Just found a frozen butt in the freezer( 3-4lb),not too worried about the time when done.
Should I still do low and slow?
Or should I let it thaw first?
Thanks
Fregg
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Comments

  • boston_stoker
    boston_stoker Posts: 794
    I think you are going to have to thaw that out.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    I would let it thaw.

    BTW - I heard everyone north of I-10 has a frozen butt.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    I always cooked them unfrozen but, I will be interested to see if anyone had cooked them froze or partially froze. It seems like I have read some have to a point done so. I will be interested to see how this post develops. Tim ;)
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  • Fidel
    Fidel Posts: 10,172
    You can slap it right on the grid frozen if you want, then end result won't suffer.

    Let it thaw a bit so your rub will stick to it.

    If you prefer to inject flavors, you can inject at the end of the plateau or even right before you pull it as it finishes up.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Little Steven says he did one from frozen (right out of the freezer). As I recall, he said it took a little longer, but otherwise, there was no discernible difference. Not sure what his "little longer" meant. The last one I cooked (almost 9 lbs) had been defrosting in the fridge for a while (1 or 2 days), but was still partially frozen. Took nearly 20 hours, about 4-5 more than mine usually take. But that could have been the butt, some just take longer anyway. Good eats.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fregg
    fregg Posts: 58
    Well I threw er on, let's see what happens?
    Thanks
    Fregg
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  • MemphisQue
    MemphisQue Posts: 610
    I would definitely let it thaw. If put on frozen you will have a harder time getting the smoke flavor into the meat.
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  • Beaker
    Beaker Posts: 293
    Post pics, and let everyone know about taste n texture etc! good luck!
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  • CBBQ
    CBBQ Posts: 610
    Frozen is fine. When I cook 30-60 butts at a time many of the ones in the middle of the cases are still frozen. They all go on together and you cannot tell the difference when they're done. Because of the high fat content in butts they soften up and start cooking rather quickly. Touching each other doesn't really matter either because they start shrinking and pulling away from each other almost immediately. Like Fidel said, if you put rub on it you may want to let the outside get a little soft so the rub will stick. You can also run warm water over it for a couple of munutes.
    I have never had a frozen butt, ribs or brisket finish more than an hour later than a thawed one. It can take a little longer in the egg because a big chunk of frozen meat will slow the egg from getting back up to temp. If frozen I always put it on at 275-300 degrees until it gets back up to 250.
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