Boston butt not completely thawed.....ok to still cook?

Rockosteel

Thanks for any advice. It's an 8lb sucker and I want to start it at 10p tonight

nolaegghead

Yeah, you can put them on frozen.  They'll thaw out fine in the egg.  I wouldn't do the same with a steak, but a roast cooked to 200F, no problem.

Rockosteel

Thanks

shtgunal3

@nolaegghead do you put them on fully frozen or partially thawed? Got two in the freezer now.

FanOfFanboys

Technically fully frozen would work but take long time, can't inject, harder to rub bc excess sweating.

nolaegghead

rub don't stick to ice very well.  Thaw it best you can within your time frame.

Little Steven

I've done them from fully frozen and they are better than than fresh IMHO. A little bit defrosted allows ther rub to hold better. Several hours longer but the smoke flavour is incredible

 

nolaegghead

Plus the lovely smoke ring....don't forget the aesthetics. 

Little Steven

And way better bark. I ain't skeered

 

nolaegghead

whoever said the bite was worse than the bark wasn't freezing their butts

Rockosteel

At 11 hrs of a 16 hr cook and the temp is at 300. Was there the entire night. Can't get it to 250. For an 8lber what does this do to my cooking time? Still 2hrs per lb?

lousubcap

The guidance of around 2 hrs/# at 250*F on the dome is just that...cook til the bone pulls clean somewhere in the 195-205*F meat temperature range.  With 300*F on your calibrated dome thermo you should see around 1.25 hrs/# plus some additional time (~ an hour) for the thaw-check the meat temp and bone resistance to gauge the finish-line.

Rockosteel

Thanks for the advice. I'm amazed the egg held a steady temp through the night and the entire burn. And left me quite a bit of unused lump behind to cook 6 chicken breasts and then some. The meat basically fell off be bone. Thanks for the advice.