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Frozen shoulder

post #1 of 11
Thread Starter 


I had a frozen shoulder in the freezer, put it in the fridge to thaw out on Sunday.

I want to do a overnight smoke with it tonight, but it is still partly frozen.

Should I be concerned? Will it do anything to the meat?

Or should I wait and smoke it another day?

Thanks

post #2 of 11

I would put it in a sink of cold water this afternoon. it'll thaw faster then in the refrig.

post #3 of 11
Thread Starter 

Cant, wont be home till 6 pm.

 

I would like to start it around 8pm.

post #4 of 11

As soon as you get home pop it in a pot of cold water and keep the very cold water running into the pot for almost the entire two hours before smoking that should get you thawed depending on the size of the beast.  This is the quickest safe way to thaw your shoulder without nuking it.

post #5 of 11
Thread Starter 

Oh I don't want to nuk it.  I will wait before nuking it.

post #6 of 11

Hello Adam.  How partially is it frozen?  Rock hard or just center?  If still pretty frozen I'd wait.  If only center you might just pull it off. The cold water idea mentioned by little smokey will work but I don't just put the meat in cold water.  I think it "washes" out some flavours.  "Leeches" out blood and other flavours.  Put the meat in an unsealed bag and then into cold water and let the cold tap trickly into the pot.  Weigh down the meat if necessary but don't let water into the bag.  Just my suggestion.  Good luck.  Keep Smokin!

Danny

post #7 of 11

If it was partially frozen, why didn't you leave it out today while you were at work?

post #8 of 11
Thread Starter 
Quote:
Originally Posted by SuperDave View Post
 

If it was partially frozen, why didn't you leave it out today while you were at work?

 

Didn't want to leave it out without me being there to check it.

post #9 of 11
Thread Starter 
Quote:
Originally Posted by KC5TPY View Post
 

Hello Adam.  How partially is it frozen?  Rock hard or just center?  If still pretty frozen I'd wait.  If only center you might just pull it off. The cold water idea mentioned by little smokey will work but I don't just put the meat in cold water.  I think it "washes" out some flavours.  "Leeches" out blood and other flavours.  Put the meat in an unsealed bag and then into cold water and let the cold tap trickly into the pot.  Weigh down the meat if necessary but don't let water into the bag.  Just my suggestion.  Good luck.  Keep Smokin!

Danny

 

 

It is still in the cryovac bag.  The outside is soft.

post #10 of 11

Hello.  Go for the 2 hour cold water bath.  Open the top of the bag is my suggestion.  Good luck.

Danny

post #11 of 11
Thread Starter 

Thanks Danny

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