Frozen Butt Low and Slow - Retro Style

KiterTodd

SmokeyPitt said:

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.  

But...at 20 hours...it may have been quicker to run to the store!   LOL


Thanks for sharing the pics MM, that's a cool experiment to witness.  Now I know it's possible.  I  may try it some time for the bark...but man, I don't know about messing with perfection if I like the way they turn out now. 

sctdg

That is a great looking cook .How long did it take for internal temp to come up to 140 degrees . From what I have heard over the years is that you should hit 140 in 4 hours or you are taking a chance at making yourself pretty sick .

DMW

sctdg said:

That is a great looking cook .How long did it take for internal temp to come up to 140 degrees . From what I have heard over the years is that you should hit 140 in 4 hours or you are taking a chance at making yourself pretty sick .

@sctdg

The primary concern with commercially raised port today is surface bacteria. The air temp of the cooker is high enough that it pasteurized the surface. No need for worry on this one. 

MaskedMarvel

Keep in mind I was relying on a beat up dome thermometer too. My Maverick is on semi permanent loan. Maybe my temps are off.

I recalibrated before the cook. It was fun to go retro and just use the dome thermo. Nice to be able to dial in my temps so closely from previous experience.

Legume

That looks fantastic - I will definitely try that next time I cook a butt.

Has anyone tried this with a brisket?  Any reason to think it wouldn't have the same result?

lousubcap

Calibrated temp is calibrated temp and serves as a reference whether dome or grid or wherever you choose to monitor.  Great cook and I know butts are quite forgiving with the freezer to pulled pork result.  WRT brisket-I don't know of anyone giving that a go.  So the data base on brisket is empty-@Legume-you could make the first entry.  I would think the odds of success are much lower for a brisket but w/o an eggsperiment, who knows.  FWIW-

MaskedMarvel

lousubcap said:

Calibrated temp is calibrated temp and serves as a reference whether dome or grid or wherever you choose to monitor.  Great cook and I know butts are quite forgiving with the freezer to pulled pork result.  WRT brisket-I don't know of anyone giving that a go.  So the data base on brisket is empty-@Legume-you could make the first entry.  I would think the odds of success are much lower for a brisket but w/o an eggsperiment, who knows.  FWIW-

By beat up I mean - the thermo is now reading 300*. Egg's been shut down for a day. ....time for a new one.

If someone wants to foot the bill for a brisket I'll take one for the team here and report in full.

EGGjlmh

Thank you for posting this, very interesting