Frozen Butt

Orio Kid

I am completely out of pulled pork, I have three butts in the freezer and I do not want to buy another right now. Can I use the frozen one since I will be doing low and slow?
Oh, and by the way, the Wabash Valley Warriors,from here in Mt. Carmel, are now the National Junior College Champions.
Jake

Char-Woody

Orio Kid, congratulations on the Wabash Champs..! I have a theory that you can do a frozen butt. Never tried a fully frozen one, and reason says that it should make no difference how you thaw it, other than a fast thaw in a micro wave. The only hitch is you might have a deeper bark, and a much slower cook to the finish. I won't know till I try it myself. I have done frozen ribs wih no ill affect and actually a much deeper smoke ring. Just thaw the exterior enough to get a rub to stick.
Best I can do for ya...Good luck.
C~W[p]

Cornfed

Char-Woody,[p]I have some giant pork chops that have been in my freezer for a while and are frozen solid. I put them on my kitchen counter around noonish. I would like to cook them tonight at around 7ish. Should I do that sink trick of placing them in a sink full of warm water (I think that's the sink trick...)?[p]Cornfed

Char-Woody

Cornfed, aye brother,, but use cold water..right from the tap.

Spin

Cornfed,[p]If you are going to sear and dwell them, I would lower the searing temp a bit (for near frozen) as the surface will char before the inside is done. The water trick works also.[p]Spin

Spin

Orio Kid,[p]Frozen won't work well, but partially thawed will. You need to thaw the surface 1/4" of meal (warm water with the meat in a ziplock bag). Dry very well and apply your rub. Smoke heavy very early in the cook (<200°F) and add no more smoke unless you like a slight bite to the crust. Cook as usual.[p]Spin

Cornfed

Cornfed,[p]Thanks, CW and Spin. I'm thinking sear and dwell, but I think I'm gonna go for about a 550 or 600 degree sear instead of 800+. These are pork loin center cut chops. At least an inch and a half thick. We've been debating how to season them. I have some garlic peppercorn charcrust. My friend and neighbor just bought some Bonesuckin' BBQ sauce. I usually go with salt, pepper, and rosemary plus a small amount of olive oil. I really enjoy that simple flavor, and might do that on one of the large chops since these things are so nice looking I don't want to ruin them by excessive seasoning. Perhaps one will be simple and the other will have some crazy concoction. Any ideas?[p]Thanks,
Cornfed

Char-Woody

Cornfed, best idea I have is to come over and soak suds and enjoy that meal with ya..hey..you will love that B'suckin sauce.
C~W

Cornfed

Char-Woody,[p]Come on over! I'm a pretty boring guy today, though. I'm sitting in front of this darn computer trying to work on a school assignment. No suds today yet, but probably tonight after I reach my frustration threshold with this program.[p]Nothing like big thick pork chops and a beer or two to get past the frustration, though...[p]Later,
Cornfed

Spin

Cornfed,[p]I agree with C~W. The nice thing about cooking is the variety of ways to make a single cut of meat.[p]If cooking the partially thawed chops, leave a slightly longer sear and dwell time (about a minute each).[p]Spin

Smoka-Man

Char-Woody,
That sounds great. So ya think an overnight thaw would be good enough for anything.

Char-Woody

Cornfed, Sounds like a deal..OK to make ST do the dishes??
Cheers ro ya..its Sunday, take a break.:-)
C~W

Char-Woody

smokaman, My head says..what better way to thaw than during the cook..but I have yet to blunder thru a partially thawed item. Some say to bring to room temps before the cook..I kinda wonder about that one also.
I can also see a overcooked exterior and a very under cooked interior..Not know till I do it. Like diving, where did the bottom go? Unknown till ya hit it.
Cheers to ya..
C~W