This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

For Science! Frozen vs Thawed Pork Shoulder

  • Filter
  • Time
  • Show
Clear All
new posts

    For Science! Frozen vs Thawed Pork Shoulder

    I've been wanting to do this one for a while now. I will update later with some stats, but the frozen and thawed chunks have been seasoned and the chimney is heating up. I wanted these to be ready for lunch, and since i have no idea how long frozen will take, I will be putting in on in about 5 minutes which is 12:30 AM CST, and I plan to add the thawed butt in about 2 hours. I spent 9 hours today helping people move, so if I don't wake up we will at least see what cooking one from frozen tastes like.
    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.

    Click image for larger version

Name:	20150125_002002.jpg
Views:	96
Size:	101.3 KB
ID:	56548

    Off the hooks at about 165, frozen on left, which at this point you can tell has a few extra hours in the pit.
    Click image for larger version

Name:	20150125_090233.jpg
Views:	106
Size:	87.2 KB
ID:	56549

    Ran a bit long, so I only rest for 30 minutes. Frozen is on the right.
    Click image for larger version

Name:	20150125_123040.jpg
Views:	92
Size:	71.9 KB
ID:	56544

    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.
    Attached Files
    Last edited by _John_; January 25, 2015, 02:34 PM.


    I thought about installing the hooks before freezing. At least you know they won't come out the first few hours. hehehe
    Last edited by Jerod Broussard; January 25, 2015, 09:06 AM.


      I thought about that as well, but just grated it instead. I got the first one on at 12:45 and set the alarm for 3:30 for the thawed butt. Seems like 2.5-3 hours is just right, these 2 are within 2 degrees of each other as of 9:00 this morning.

      I hoped that I could get a full 10 hours in the PBC at high temp but that didn't work out. The 7% chance of rain I was supposed to get turned into 100% rain and ice which took the pit down to 205 and burned up quite a bit getting back up to operating temp. I just dumped a full large chimney of coals into the pit to finish them off (I hope, they have been stalling for hours).

      I will upload some pics soon, no real surprises in the visuals, 1 looks like it has had a few extra hours to cook, which it has.


        Good call on the timing. I've only added charcoal one time, and that was the last time I used just Kingsford for butts or briskets.


          John I find the frozen had the following additional time at 225*F box temp. I smoke on a pellet grill and the 225*F is pretty consistent.

          9 lb pork butt add 1.5 hr

          rack of full ribs add .75 hr

          You didn't say what size and shape the frozen pieces were so if they are all different sizes you will just have to monitor closely.


            They were about 5.5 for the frozen and 4.5 pounds for the thawed. The frozen one was essentially an ice cube, the rub did not stick well at all with my typical oil slather, would recommend mustard slather I think.
            I'm really surprised a 9 pound butt only takes you 1.5 hours longer, especially at 225.


              I always dry brine and rub before I freeze now.

              In your case, since you use a PBC, I would also install my hooks before they are frozen or take other steps so you can install the hooks in your frozen meats.

              The additional times are just guide lines. I don't use a crutch when doing PBs so they get some extra time in the smoker as they are. At 225 a 9 lb PB usually takes about 12 hrs. So figure.


                Updated the top post with pics and additional info. Cliff notes: very good results, might want to use a mustard slather or reapply rub once thawed.

                Marauderer mentions dry brining AND adding rub before freezing, this may be the best. I will continue to cook thawed for my planned cooks, but I no longer have any hesitation about cooking from frozen. The only real catch here is the PBC, I can usually get thawed butts done right as the coals run out, but for a couple of frozen ones I would definitely have to add coals near the end.


                  try putting dry rub on an ice cube and you get the idea.
                  Too funny, I thought you had rubbed it before freezing. Got scared when I saw your comment about no flavor from the rub.


                    Cool post, good job John!



                    No announcement yet.
                    Rubs Promo


                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order

                    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                    Click here to read our detailed†review

                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker


                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.

                    Groundbreaking Hybrid Thermometer!

                    Thermapen One Instant Read Thermometer

                    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                    Click here to read our comprehensive Platinum Medal review

                    The Cool Kettle With The Hinged Hood We Always Wanted

                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special

                    GrillGrates Take Gas Grills To The Infrared†Zone

                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special