Thawing meat question

[invader q]

I usually don't freeze larger hunks of meat like pork butt and brisket, but there was a deal on pork butt a while back locally, and I got a few for the spring. How long do I need to thaw them in the fridge before I smoke 'em? I've read everything from 5 to 8 hours a pound.

Thanks!

 

[smokin' joe]

I just put mine in the fridge for a day or two depending on the size. Remember to allow yourself another 24 hrs or so once its completely thawed to apply your rub and give it some time to sit prior to smoking.

So if you were going to smoke it on a saturday, take it out on wednesday. Rub it down friday, and smoke it saturday or sunday.

Thats how I do it anyway.

 

[geek with fire]

Also, if you need to thaw them quickly (still will take several hours), put the vac sealed roast in a 5 gallon bucket in the bath tub (pack in another sealed bag if you worried the vac seal isn't good). Run a slow stream of cold water in the bucket until the roast thaws. You just need enough water to create a little movement for convection to thaw the meat. Don't be tempted to use warm water or you will be in the danger zone for too long.

 

[gabriel]

Also it's always good to leave it out of your fridge for a few hours before you're going to cook meat letting it raise to about room temperature so you don't have such a drastic change in temperatures too quickly. That's always true for cooking meats.

 

[fatback joe]

I like to give the big cuts a couple of days when I can. If they are still frozen some on the inside it won't hurt a thing, just adds some to the cooking time........and usually gets you a better smoke ring.

 

[invader q]

Thanks everyone!

 

[richoso1]

Smokin' Joe and Geek have got it going on...