I will be placing the frozen one on the grate until it gets thawed enough to hang, then I plan on hanging.
Updates to come.
The frozen one was about a pound larger, that is it on the left. Rub did not stick really at all, try putting dry rub on an ice cube and you get the idea.
Off the hooks at about 165, frozen on left, which at this point you can tell has a few extra hours in the pit.
Ran a bit long, so I only rest for 30 minutes. Frozen is on the right.
End result is that cooking from frozen is a very viable option, especially if you have more cooking time than thawing time. I would recommend pulling it off after thawing and adding another dose of rub. While the frozen got a little darker, I couldn't really tell the two apart when eating except for the bark, the frozen one had 0 flavor from the rub, might as well have not put any on it at all.
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