Frozen Pork Butt

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Original poster
Aug 25, 2023
Put 8.5lb pork butt on the smoker along with a couple of pork loins earlier and realized the pork butt was still frozen at the center...reading 29.5 on the probe. Assuming it will just take longer to come up to temp but concerned about the rest of it going too long.

Anyone have experience with this situation?


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As long as the surface temp of the butt hits 140° in 4 hrs it will be fine as long as it's bone in and hasn't been injected. but yeah, it will likely take longer to finish.
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Well, loins take 90 to 120 minutes, so you have that in your favor. As far as the partly frozen butts, drop your pit temp so all of the meat can sneak up to your finish temp. Most importantly is the rendering if the fat. So, 'low-n-slow' is the way to go. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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