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Frozen Pork Butt

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  • ecowper
    Founding Member
    • Jul 2014
    • 3149
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Frozen Pork Butt

    Thought I’d try that whole cook it from frozen thing. I’ve got a pork butt that I dry brined and put the rub on, then ended up freezing when I didn’t get to cook it the following day. Decided that I’d do that for Independence Day Q. Got the WSM fired up and running about 250F, pulled the pork butt from the freezer and stuck it straight on the WSM. Can’t even put a probe in it yet, it’s frozen that hard. I keep my freezer at 0F, so that pork butt has a lot of cooking to do :-).

    You can see the frost on the outside, that’s how cold it is
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    Look at what putting it on did to my grate temp
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  • Spinaker
    Moderator
    • Nov 2014
    • 10516
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #2
    This is gonna be interesting. I bet you won't find much of a difference. You will have great smoke adhesion from the meat being so cold in the smoke.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      That’s what I’m thinking. If this works the way I want it to, I’m just going to do it this way all the time.

    • ecowper
      ecowper commented
      Editing a comment
      I’m doing a fast, hot cook too .... intending to run the WSM around 280’ish. Normally, if I put meat on from the fridge at 250, there’s hardly a bump on the way to 275-280. Putting the frozen hunk of meat on there slowed that way down. Took about 10 minutes to get out of that 230’ish plateau.
  • ecowper
    Founding Member
    • Jul 2014
    • 3149
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #3
    Pork butt has been on for almost an hour. Was able to insert the meat probe. Butt’s internal temp is 26F now. WSM is running about 290F, which is just fine for a hot/fast cook.

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    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3149
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #4
      Just a reminder why we need to measure temp at the grate with a good thermometer. The WSM bi-metal thermometer says we are at 220F. The actual grate temp according to the Fireboard is 281F

      Click image for larger version

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      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 5205
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

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          Erik S.

        #5
        I’m thinking this will be a fast cook. Frozen and all.

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          Yep, aiming to be done around 3 PM
      • HouseHomey
        Club Member
        • May 2016
        • 5205
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #6
        I’m not sure there is any science behind it but in my experience... wet brined/mostly thawed and marinated meat cook faster.

        Comment

        • ecowper
          Founding Member
          • Jul 2014
          • 3149
          • Maple Valley, WA
          • Grill = Hasty-Bake Gourmet Dual Finish
            Smoke = Weber Smokey Mountain 22.5"

            Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
            Thermometer = Maverick ET732
            Thermometer = ThermoWorks Chef Alarm
            Thermapen Mk IV = Light blue
            Thermapen Classic = Grey
            PID Controller = Fireboard Drive + Auber 20 CFM Fan

            Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
            Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
            Favorite beer = Sam Adams Boston Lager or Shiner Bock
            Favorite whisky = Lagavulin 16 year old single malt

            Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


            Eric Cowperthwaite aka ecowper

          #7
          Pork butt is 7 1/2 hours in ... bark looks great, internal temp is 178. Never really had a stall at all, running the WSM at about 275 usually wipes out the stall. Figure I’ve got about 1 1/2, maybe 2 hours, of cooking left. Won’t bother to hold it in a cambro, just rest until it’s cooled down enough to pull. K

          Click image for larger version

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          Comment


          • Jfrosty27
            Jfrosty27 commented
            Editing a comment
            Yum

          • Sweaty Paul
            Sweaty Paul commented
            Editing a comment
            Looks awesome
        • BFlynn
          Charter Member
          • Oct 2014
          • 752
          • Third Coast

          #8
          Waiting to see results!!

          Comment

          • Ahumadora
            Club Member
            • Oct 2015
            • 2043
            • Pilar Buenos Aires, Argentina

            #9
            Glad you tried the ol frozen trick. Saves having a half your fridge taken up while de thawing. Looks great so far. Frozen n hot n fast saves a bunch of time..

            Comment

            • Dadof3Illinois
              Club Member
              • Jul 2017
              • 805
              • Southeast Illinois

              #10
              Now I wish I would have bribed prior to vac sealing and freezing the ones I got the other day...🙄🙄. This was a very interesting cook...thanks!!

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3149
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #11

                Interesting, this pork butt ran right through the stall ..... never happened. Temp was good all the way to about 185 and then .... BAM .... stalled. Not horrible, just sat there for about an hour. Finally decided that was enough and pushed the grate temp up to 300F. That took care of the problem. Pulled off the WSM at 199F internal and wrapped for about 30 minutes while everything else was getting prepped.

                I can pretty well guarantee that this is how I’m going to be doing pork butt from now on.

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                Comment


                • BFlynn
                  BFlynn commented
                  Editing a comment
                  Looks awesome!
                  Glad to see a new {at least to me} technique!!

                • Parkin
                  Parkin commented
                  Editing a comment
                  Looks great, man. Gonna try this next time I get a 2 pack.

                • Sweaty Paul
                  Sweaty Paul commented
                  Editing a comment
                  Looks fabulous
              • Steve R.
                Club Member
                • Jul 2016
                • 2265
                • Elizabethtown, KY
                • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

                #12
                Yeah, this has been my go-to method for awhile now, especially if I'm buying a two pack and only need one. Then that frozen one can be cooking on just a moment's notice, and with zero mess to clean up in the kitchen. I pretty much always keep one on standby like that.
                Last edited by Steve R.; July 4, 2020, 09:59 PM.

                Comment


                • ecowper
                  ecowper commented
                  Editing a comment
                  What I really like is that I didn’t have to add all the meat prep to getting ready for a big BBQ. There’s already enough with salads and sauces and such.

                • Steve R.
                  Steve R. commented
                  Editing a comment
                  ecowper, about the only thing I might change going forward is to cut that hunk of meat in half before freezing. Sometimes I just don't need to cook a full 8-10 lbs. Or for those times that I do, more bark is always a good thing.

                • ecowper
                  ecowper commented
                  Editing a comment
                  Steve R. I was thinking about cutting in half, pulling the bone, and tying. Would give me double the bark!
              • Andrrr
                Club Member
                • May 2019
                • 294
                • Wisconsin
                • WSM 22”
                  WSCG
                  Weber Kettle 22”
                  Weber Smokey Joe

                #13
                Thanks for sharing your results. Most interesting and I'm thinking this is going to happen here someday

                Comment


                • ecowper
                  ecowper commented
                  Editing a comment
                  I had read a couple folks here on the Pit talking about doing this and figured I’d give it a shot. It works great.

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