Pork Butt Straight From Freezer to Smoker -- Preparation

[scottranda]

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?

Thanks! I do have a FoodSaver, if required!

[Jerod Broussard]

Dry brine for a couple days, apply rub, freeze.

[scottranda]

Thanks!!! Will do!

[CeramicChef]

+1^

I'd be certain to use rather quickly, 4 weeks or so, as you don't want freezer burn, unless you are planning on vacuum packing.

[scottranda]

Thanks!

[boftx]

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.

[scottranda]

Weeks or months. I suppose if I do the FoodSaver, I'll be ok, even if it's not cryovac'd. Right?

[boftx]

Ok, definitely freezer with those timeframes. Foodsaver should help a lot.

[Thunder77]

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.

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index

[fuzzydaddy]

Thunder77 thanks for that link...bookmarked!

[Thunder77]

You're very welcome! 👍