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Partially frozen butt/Turbo style

dardenjdardenj Posts: 4
I didn’t realize my pork shoulder was still partially frozen on the inside..been cooking it at 350-375 for 2 hours and it’s only at 117. Anyone had any experience with this/know how much longer it will take?


  • You are going to have one heck of a bark.  :-O

    I've never cooked a frozen one but the last time I tried to turbo one the temp got away from me for too long and made the outside super crispy. 


    1 Large BGE

    Boston, MA

  • Internal temp got to 195 but something wasn’t didn’t claw apart and didn’t taste right. I’ve only had my egg for 6 months and each of the butts I have done have been great. Oh well..good thing it was .99 cents a pound. Thank you for responding. 
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