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Smoking from frozen?

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    Smoking from frozen?

    I've been reading about some people smoking from frozen. Would love to get opinions on this. Benefits/cons? Myths? Techniques??

    #2
    I have done it. I try to avoid freezing any BBQ meat that I make. It does give you one heck of a smoke ring, because cold is attracted to cold meat. Cook it just like you would any other piece of meat. And make sure you rub it before freezing. If you can't, allow it to thaw enough, in the fridge, for the rub to adhere to the surface.

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      #3
      Rub it good and smoke it, you should get a great smoke flavor. Just make sure that the meat is up to safe eating temperatures before you serve it.

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        #4
        Don't know about smokin frozen. ThermoWorks has a piece on frozen steaks on their News letter & it seems to me Dave at ABCsomethin something had a thread on it somewhere.
        I apologize Dave, I've always been lousy with names.

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          #5
          I cooked 2 chuck roasts on Saturday night/Sunday morning, 1 frozen after dry brining and rub applied, and 1 fresh. After about 8 hours in the smoker they were within a couple of degrees IT. I'm a big fan of doing it this way. The smoke ring in the pre-frozen one was almost all the way through the meat in places, and the roast was fairly thick. Spectacular. No pics, so it technically didn't happen, I suppose.

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          • FireMan
            FireMan commented
            Editing a comment
            No pics & ya thought ya'd get away with it did ya? Well mister, it's good ya fessed up.

          • dgarozzo
            dgarozzo commented
            Editing a comment
            Cool experiment and surprising results. Thanks for the info.

          #6
          I forget who, but someone posted about smoking frozen chuckies and butts not too long ago. I brined and rubbed down a chuckie last night, vac sealed it and threw it in the freezer to give frozen smoking a try for the first time. I'll try to post my results when I get around to the cook.

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            #7
            The majority of my large meats (chucks & butts) go straight from the freezer to smoker and have had great results, very similar to Steve R. 's description. Just follow what Spinaker has suggested and you will not be disappointed with the results.

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              #8
              I did a frozen pork butt straight from freezer to grill and it had an awesome smoke ring, it was seasoned with MMD before going in the freezer.

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