Cooking frozen/partially frozen pork butt

[wu7y]

I believe I have seen an article on AR discussing smoking frozen or partially frozen pork butt. Since at 81 YOA I don't think I'll live long enough to go thru all 360+ pages to search this topic so I hope you will permit me to take a short cut.

I have a partially thawed pork butt which I intend to put on the pellet grill and turn into pulled pork on Saturday. Today is Wednesday and I am not confident that it will be completely thawed by Saturday AM. The butt is 9 lbs +/-. It has been at room temp since early afternoon. It's still quite cool and will go into the refrigerator tonight at 40F +/-

It seems to me that somewhere on this site a discussion was had to the effect that a frozen or partially frozen pork butt can safely be cooked in the smoker at the usual temp of 250-275F as long as the internal temperature of the meat is kept within safe limits. I usually cook butts to 203+/- but I'll do this until probe tender regardless of the temp. Either way the internal temp will be above the minimum safe temp of 145-150

Is this a fact or have I imagined it?

Any help/advice would be sincerely appreciated. Thanks.

[ItsAllGoneToTheDogs]

I actually like partially thawed butts on the pellet grill, I feel you get more smoke and maybe a different bark.

At 250 it'll definitely get above the danger zone. I do mine at 225 and just start an hour or so sooner than I usually do and then a few hours before desired finish I decide if I'm gonna wrap and/or crank up the temp to get to finish.

One thing with partially frozen, is you may have to wait a bit before inserting a leave in thermometer.

I've never got sick... and neither has anyone eating my food, but I'm sure some of our science friends will have some more valid input. My thoughts are it stays above 150 for soooo long, and if resting it stays at 190-200 for at least an hour...

[wu7y]

Thank you. That makes me feel a bit more confident.

[Jessterr]

I would not consider it to be an issue, probably within a few minutes under grill temperature the center will have become thawed and you will be on your way to pulled pork bliss. I did a partially thawed butt once, and it was one of the best I’ve ever done. The worst thing to do though, IMO, is to thaw for a prolonged period of time at room or higher temperature, That will allow the outer portions of the meat to reach higher (I.e., unsafe) temperatures for periods of time, which is not desirable. You still have until Saturday, I’d highly recommend sticking it back in the refrigerator to let it slowly thaw under those safe temperatures until then.

[wu7y]

Thank you.

[Steve R.]

I routinely take them straight from the freezer to the smoker and they turn out great. I started doing this when I first bought two-packs of butts at Sam's. I would prepare both of them as I normally would, so as to make only one mess, then one would go into the cooker and the other would go to the freezer after being tightly wrapped in Glad Press n Seal. I try to keep one of these "in case of emergency, break glass" butts handy at all times.

[wu7y]

Thank you too. I appreciate your info.

[jfmorris]

I’ve smoked Boston butts from fully frozen, where I just rinsed the surface to soften it and apply a salty rub, and hit the smoker with it fully frozen inside. Just add 1-2 hours to the cook, and all will be well. I come back a few hours in and insert my meat probe. Don’t sweat it.

[wu7y]

Thanks jfmorris. I appreciate your advice