I read a post or posts a few months ago here on AR and forgot to bookmark them. There were some discussions/experiments around smoking frozen meats, and I think it was pork butt, but could have been beef. Of course, I may have dreamed it, so who knows. I've searched and searched and cannot seem to find a discussion about this.
Does anyone here remember anything about smoking from frozen, or am I just losing my mind over here?
Jerod Broussard , no particular questions. I just wanted to go back and reread to freshen up. I have a smaller pork butt that I might do. I'll let you know, and thanks!
Thanks a bunch, STEbbq , I think this was one of the posts. I was trying to remember if it was even doable. I'm adding to my list of stuff to try, just for fun. Thanks again!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
A couple of months ago I bought a 2-pack of butts and applied rub to both. One went in the smoker, and the other got tightly wrapped and bagged and into the deep freeze for two months.
So today I needed to prepare two butts and decided to do a side by side comparison: fresh vs frozen. My IR thermometer told me the exterior of
After experimenting in a variety of ways with my various grills/smokers I kind of backed into a cooking technique that I really like. I call it: "The Partially Frozen Technique". It works pretty much across the board for any grilled pieces of meat, but to simplify things I'll use steak for my example. What I like to
Thought I’d try that whole cook it from frozen thing. I’ve got a pork butt that I dry brined and put the rub on, then ended up freezing when I didn’t get to cook it the following day. Decided that I’d do that for Independence Day Q. Got the WSM fired up and running about 250F, pulled the pork butt from the freezer and
Not newer topics, though.
K.
Last edited by fzxdoc; October 29, 2023, 09:02 AM.
Help Finding a Post about Smoking from Frozen
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