Pork Butt Straight From Freezer to Smoker -- Preparation
I bought a pork butt from my grocery store because I couldn't pass up the inexpensive price / pound.
I don't plan on smoking it right away, so I'll store it in my freezer.
How would I go about preparing the pork butt to go in the freezer? I know all I need to do is add an extra ~1.5 hours to the cook once I put it on the smoker, but, do I put rub on it now (before putting it in the freezer)? How about a dry brine?
How long do you expect to wait before using? One of my local stores will have cryovac pork butts/arms at .99/lb and I always pick one up and just keep it in the fridge if I can count on using it within 2 weeks (usually 1). Granted, I wouldn't dream of getting one without freezing it if it wasn't sealed like that.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
scottranda, I have had vacuum sealed chicken in the freezer for over a year without a problem, as long as the seal is good. I kept pork for six months or more. According to the USDA, food kept constantly at 0 degrees will not spoil, however, the quality will start to deteriorate after several months.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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