I've been reading about some people smoking from frozen. Would love to get opinions on this. Benefits/cons? Myths? Techniques??
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Smoking from frozen?
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Moderator
- Nov 2014
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John "JR"
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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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- Jul 2016
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
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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