Freeze after salting overnight?

[rmeugene]

Quick question...I am hoping to smoke a shoulder/butt tomorrow. I am salting it tonight. If I happen to NOT be able to smoke it tomorrow is it ok to freeze it for a later date?

[scottranda]

Yes it is fine. Brine overnight. And if you need to freeze, put rub on it. Then tightly wrap then freeze. Go straight from freezer to smoker.

[Darchie03]

scottranda, How come your avatar is not wiggling it's nose anymore? I always thought it was cute.

[scottranda]

Darchie03 it's either because of the new software update, or just sometimes on some browsers at random times, it doesn't wiggle. Can't figure out the rhyme or reason. But, I haven't changed it.

[Darchie03]

scottranda, Must have something to do to with the new software as when I go to your profile it still works.

[Craigar]

Absolutely. scottranda just explained what I do on routine basis. It actually helps improve the smoke ring if you're into that kinda thing.

[Spinaker]

As others have said, No problem at all. I do this with my Costco double packs. Brine and season both butts, on goes on the smoke, one goes in the freezer. Just give it days to thaw out before smoking. Although I've heard others going right from the freezer to the smoke but I never have, so I can't recommend it.

[Craigar]

Spinaker - Try it, you won't be disappointed and it will save you some time and space for not having to defrost. I haven't tried it yet with poultry, but I have with most everything else with no adverse effects.

[Spinaker]

Cool, I will give it a try next weekend.

[DWCowles]

I haven't try the freezer to smoker thing either. Will definitely give this a try with the next pork butt.

[vandy]

Question, has anyone had any experience going from freezer to smoke with a ribeye? Would this technique work to season the steaks before freezing? I have some in the freezer that are not seasoned but I could put them in smoke on my Traeger for about an hour or so then season them and put them over hot charcoal to sear them if that sounds logical. Not sure how that would work but I may try that when I cook them.

[tbob4]

Yes, I have many times. Good results. I dry brined before freezing. One weird thing - I have found that while it works really well with rib-eye its not great with a New York steak. Have done the New York thing many times, as well. Like burger, the rib-eye has more fat. That may be why.

[Gator Lau]

Although I didn't ask the question, I appreciate the answers. I probably will need that info someday. The only thing is- whatawed about the statement to my wife that says, "Well, it's rubbed now. I haves to cook it!" when I just want some smoke in my face?

[Steve R.]

Good on ya! My wife is now an enabler for my cooking addiction, thanks to this same logic!

[Danjohnston949]

Damn You Boys Is Smart! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[fuzzydaddy]

vandy I have not, but I found these threads that might help.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/208285-grilling-frozen-steaks

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/208195-anybody-try-grillin-frozen-steaks

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/95044-strip-steak-from-freezer-to-kettle-w-sns-so-what-do-you-think

[Medusa]

No probs here. Do it all the time. Last Boston Butt had 27 1/2 hours brine / rub prep time before going into the freezer on 10/9. Cooked the 5lb cut on 10/15. Started thaw on Thurs 10/13 PM in reefer.

I haven't gone straight from the freezer to the cooker, but I've read many threads that have. I think the rule of thumb is to add about 2 hours to the cook.

Good Luck!

--Ed

[Ernest]

Thawing before smoking is like bringing meat to room temp...........waste of time. Get smoker going, pull seasoned hunk a meat from freezer straight to the smoker.

[Spinaker]

I shoulda known.......