Thaw in the fridge whenever possible. You will avoid nasty bacteria that way. Just start the thaw a couple days before you plan to smoke it.Bumping an old thread...
I have a frozen butt, about 9 lbs. What's the best way to get it ready to smoke? I have plenty of advance notice. Do I want to refr thaw, thaw on counter, etc? How long?
Thanks!
So leave it out for a few hours, then refrigerate to finish the dethaw?Partially unthaw on the counter and it's good the next day.
That is what I do. Some people will point out safety concerns I'm sure, but that's how I've been doing things for my entire life, it's how my parents did it..so in 31 years I never got sick from it, I like to think it means the method is sound :)So leave it out for a few hours, then refrigerate to finish the dethaw?
So leave it out for a few hours, then refrigerate to finish the dethaw?
Yep, this is what I meant!I think Tom means to do something like we usually do:
Big things like a Prime Rib or a Boston Butt, after being in my below Zero freezer, take about 3 or more days to thaw in the fridge. So for those we usually put it in the "Dry" sink for about 3 hours to give it a jump on thawing. After 3 hours, I still can't even make a dent when I poke my finger "hard" on the outside surface, so it in no way is getting into any danger area. Then it goes in the Fridge for the rest of the time.
Smaller (thinner) items, like a Ribeye Steak gets one to two hours in the Dry sink, before going in the Fridge (Still hard on the surface).
Bear
I've had that happen...and it's not always the back either! Had it happen up front with fully seasoned and cooked food! 39f is what it's set for, but I'm not sure on that being trustable!Our fridge runs cold, too.
Sometimes things that ain't froze, get froze in there. :confused:
YMMV ;)