Big Smoke Required Freezing

Discussion in 'Pork' started by teewinot, Aug 12, 2009.

  1. teewinot

    teewinot Newbie

    Recently I had to smoke for about 35 folks on my GOSM. I smoked in advance on 2 different occasions a 10 lb. brisket, and 12 racks of baby backs total and froze it. On the day of get together, I smoked 6 more racks of baby backs and my first fatty. (Italian consisting of Jimmy Deans Mild Sausage, stuffed with Whole Foods Roasted Vegetable Spaghetti Sauce, Mozzarella cheese, and shredded Peperoccini peppers, with a laticed bacon wrap.) I thawed in fridge all the frozen items the night before and kept in cooler with bag of ice morning of smoke. I stuffed all the frozen items in the smoker for about an hour and half right before serving and spritzed regularly with mop sauce. Everything turned out wonderful. You couldn't tell the frozen from the just smoked ribs. Brisket was very good also even after being frozen.

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