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Question on going turbo with a frozen butt

XLBalco
XLBalco Posts: 607
in EggHead Forum
do I need to allow for any additional time?   I just took out of the freezer and I am going to throw it on in the morning.  Won't be able to really put any rub on.  Any thoughts?
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Comments

  • RedSkip
    RedSkip Posts: 1,400
    Plan for additional hour or two.  Also, apply your rub about an hour in, that way the I exterior will all it to stick.  Don't be in a rush, just crack a few more brewskis.
    Large BGE - McDonald, PA
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  • SoCalTim
    SoCalTim Posts: 2,158
    Put it in a bucket of water and leave it outside, it'll be thawed in the morning.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • XLBalco
    XLBalco Posts: 607
    Going to throw it on in a few.  Still pretty frozen
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  • RedSkip
    RedSkip Posts: 1,400
    300 Dome should be about 265-275 grate.  Not sure what temp you're shooting for.  I like the 300 Dome and if it creeps up a little I don't fret over it...

    Good luck but you'll be fine
    Large BGE - McDonald, PA
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  • DaveRichardson
    DaveRichardson Posts: 2,324

    I cooked a butt straight from the deep freezer last weekend.  I have to run it under some water in the sink to get the cryo bag off, but interestingly enough it also thawed the top few millimeters enough to make it pliable.  On with the peanut oil and Meat Church Honey Hog.  Tossed it in for a LONG run at 250.  It took a couple of hours before I could even get a probe from the iGrill into the meat unit.  I just let it ride the whole time.  At 250, the 9 pounder took almost 24 hours at 230-250. 

    LBGE since 2014

    Griffin, GA 

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  • Hans61
    Hans61 Posts: 3,901
    DaveRichardson said:

    I cooked a butt straight from the deep freezer last weekend.  I have to run it under some water in the sink to get the cryo bag off, but interestingly enough it also thawed the top few millimeters enough to make it pliable.  On with the peanut oil and Meat Church Honey Hog.  Tossed it in for a LONG run at 250.  It took a couple of hours before I could even get a probe from the iGrill into the meat unit.  I just let it ride the whole time.  At 250, the 9 pounder took almost 24 hours at 230-250. 

    Did you have to add charcoal? The longest I've gone is 16hrs on pair of costco butts, there was still coal left for what I would guesstimated at least a few more hours.
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • DaveRichardson
    DaveRichardson Posts: 2,324
    It was a chock-full firebox of Forrest Lumps. I've liked that stuff and burned they quite a few boxes recently. Seems to last quote a while. This cook completely exhausted the full load. 

    LBGE since 2014

    Griffin, GA 

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  • henapple
    henapple Posts: 16,025
    Did one last week.... Thawed in the cryo just enough to hold the rub. Went with hickory till 170, wrapped and finished. It'll be good. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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