Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Cooking frozen pork butt
Options
HofstraJet
Posts: 1,156
I have a butt in the freezer that I want to make ahead of Irma arriving. Any suggestions on cooking from frozen? PS - FWIW, this is my first butt ever. Thanks.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com
Twitter: @ Bags
Blog: TheJetsFan.com
Comments
-
I've done partially frozen at 300-325 before. Added a couple hours to the cook. You could always wrap it to help it along. How big of a butt is it?~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I have heard people just put it straight out of the freezer on the egg, and once the surface has thawed remove remove it and apply the rub. If you move quickly you could just shake on the rub right on the egg.
Another option is a quick cold water thaw. If it is in cryovac you can drop it in the sink or other vessel large enough to submerge it for 20-30 minutes until the surface is defrosted and the rub will stick.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
You can thaw that butt in a large pot of cold water - same way you can do a turkey. 30 minutes per pound, change the water every 30 minutes. 8 lb butt would take about 4 hours. You can make that 4 hours up by cooking it turbo.
https://www.leaf.tv/articles/how-to-thaw-a-large-pork-butt/
XL Central Ohio -
You should be fine. You would just need to let it cook a while before applying rub.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
-
Good idea on the partial defrost. Thanks.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
It's an 8# Boston Butt.
In the cold water bath now.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
So I left it in the water bath for a few hours, rubbed with Gulden's mustard (no yellow on hand) and Meat Church Honey Hog.
Went on the egg at 9:30 last night fat side down on a CI grid on the PS Woo with a Lloyd Pans pizza pan for a drip tray. Used hickory and cherry chunks. Cheated and used my FlameBoss to maintain temps.
15 hours later, it looks like it's done - 198 IT and probing like buttah. Leaving it on until 203 for good measure. Will FTC for a few hours as recommended before pulling.
This will be for eating once Irma hits so I will FoodSaver once sauced and boil in bag as recommended when ready to eat (I believe I can boil water on the egg - will let you know if it works).
Here's the most interesting thing (to me, anyway): look at the graph below and note that when the meat was about to come out of the stall at 10:00 AM, the temp dropped in the egg. Coincidence? I'm guessing not. I also wonder why the overnight temp spiked a few times. I didn't open the egg until 12:30.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Nice cook. Stay safe!!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I've done a number of frozen solid butts. I slather with mustard then rub (basically the only time I do this) Past that I add about an hour to my expected cook time and I expect yummy pork!! I will say it's better to low and slow this butt than try and turbo. I got a deep ring of tough meat when I did that.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum