Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on January 19, 2013, 10:27:00 AM
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Smoking backwards today. Starting in the morning and pulling at night.
Frozen solid. ;D
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We'll check back later..
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Hey Squirt!
How much time do you think it adds to the cook - starting with the pork still frozen?
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I'm going to be watching this, too. I've never cooked butts from frozen.
Hub
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It only adds a couple hours at the most. And I'm running at a higher temp as well. Just over 255°.
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I have done the butts from a frozen state on my pellet grills without any issues. I learned it from Squirt ;)
I start mine at 225F then bump it up once they are thawed.
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Nice! Watching this one!
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Gonna be watching this as I've never seen it done before. Of course, since muebe has done it before I know it'll be all right. Dee
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Does putting them in frozen help keep the temp down in the cooker so you get more initial smoke??
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First time I ever seen that, was posted from Squirt. Thought he was CRAAAAAAZY! Butt they always come out looking great.
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Yeah, I think they get more smoke this way. (they just turn out 'better', hard to describe) Frankly, I just don't have room in the fridge for 30+ pounds of butts, so into the freezer they went. ;)
I slather and rub them right on the Traeger while it is heating up.
Fat side down. 8)
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Yeah, I think they get more smoke this way. (they just turn out 'better', hard to describe) Frankly, I just don't have room in the fridge for 30+ pounds of butts, so into the freezer they went. ;)
I slather and rub them right on the Traeger while it is heating up.
Fat side down. 8)
Love it. Perfect for the guy....me....who forgets to thaw things out sometimes. ;)
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I often cook BB ribs frozen. It's great for a last minute cook.
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I also will be watching to see how you like the frozen idea. I sure do because it is nice to spread the work out over a couple of days.
Did three butts from the fridge freezer in my post "Three Butts, Three Rubs and Frozen" and it did not make much a difference in time but we think we got more smoke flavor. Need to see squirtthecat's results.
I applied the rub and the injection the day before and put em in the fridge freezer, not the deep freeze, so they were lightly frozen.
Three Butts, Three Rubs and Frozen
http://www.letstalkbbq.com/index.php?topic=2332.msg24276#msg24276
Will check in later for squirtthecat's final and I bet it will be good.
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Also have done this with Tri-tips ;)
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Following Squirt's lead, I have done butts and turkey boulders frozen with good results. They do take on more smokeflavor.
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Unless I remember to dig it out of the garage freezer tonight, I'm going to do some frozen chicken tomorrow. :D
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How does this sound. If I remember correct, I read that meat stops taking on smoke flavor after it gets to a certain temp. Maybe what's happening is that since they are frozen, obviously it takes longer to heat up thereby taking more smoke :P ???
Ok, bring on the corrections and comments :). I'm at work and in between jobs so take it easy on me.
Sent from my iPhone 5 using Tapatalk
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Could be Mike, I am thinking since a very cold mass of meat is placed in the smoker the pit wont come up to temp as fast and you will get more smoke early on as the meat comes up to temp and then the temps in the pit stabilize.......(http://i1213.photobucket.com/albums/cc469/s1cott11/twocents.gif)
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'Bout 5 1/2 hours in..
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Those are looking real nice!! Nice and Smokey!!
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Looking good.
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Could be Mike, I am thinking since a very cold mass of meat is placed in the smoker the pit wont come up to temp as fast and you will get more smoke early on as the meat comes up to temp and then the temps in the pit stabilize.......(http://i1213.photobucket.com/albums/cc469/s1cott11/twocents.gif)
Smoke the pellet pit with a thermostat will come up to temp regardless. The pellet grill digital thermostat like on Squirt's Traeger will increase the amount of pellets to compensate for the frozen meat unless you are running it in smoke mode.
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Thanks Muebe, I still think like a stick burner owner!!
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Looking good so far and btw what temp are you smoking at.
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So we get home from dinner at the 10 hour mark. Time for a peek.
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Perfect!
Excuse the workbench clutter.
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Foiled tight and parked in my Samsbro for about 90 minutes or so. Then I'll pull and stuff in a couple 2 gallon ziplock bags to get happy overnight in the fridge..
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Looking good so far and btw what temp are you smoking at.
250° for the first 6 hours, then down to 225° for the last 4. They all penned between 196° and 201° IT.
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Those must be fancy grade AAA butts cause they look good!!
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Really nice bark and color on those. Gonna be some good eats!
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This is great to know! And - glad to herar it only takes a couple of extra hours.
I had seen squirt do this before - but wanted to draw more attention to the fact that they are FROZEN when he puts them on the cooker. ;D
T
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they look really good squirt. love the bark on them. nice job. ;)
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Caveat. (Hub, Sav Smoker, Smokin' Soon, Scallywag and others will appreciate this)
These temp settings I'm mentioning are the Traeger Controller temp. Lord knows what is really going on inside that pit. :D :D
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Oh Yea!!
Nice bark on those baby's!!
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Love the bark on those butts and I am sure when you mix that bark in the rest of the pork it is got to be good.
Nicely done. :)
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Pulled and chilling in the fridge. 3.5 gallons o' poke.
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Pulled and chilling in the fridge. 3.5 gallons o' poke.
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thats a whole lot of goodness there. yummy. give me a bun and some sauce. :P
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Nice color on these butts. Can't believe you put them frozen on the grill :o But it seems to work.
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I got me a big container of slaw and some vinegar sauce and I will be right over!!!
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This a great post, thanks for sharing. I would never have thought to cook frozen butts or ribs. This makes for a great last minute idea.
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How does this sound. If I remember correct, I read that meat stops taking on smoke flavor after it gets to a certain temp. Maybe what's happening is that since they are frozen, obviously it takes longer to heat up thereby taking more smoke :P ???
Ok, bring on the corrections and comments :). I'm at work and in between jobs so take it easy on me.
Sent from my iPhone 5 using Tapatalk
The meat will take on more smoke flavor as long as there is smoke.
The "smoke ring" chemical reaction stops about 140-145F
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3.5 gallons o' poke.
Correction - That's 3.5 Gallons-O-Smoke-Poke-Yumminess!!!
And I want some! :D
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Caveat. (Hub, Sav Smoker, Smokin' Soon, Scallywag and others will appreciate this)
These temp settings I'm mentioning are the Traeger Controller temp. Lord knows what is really going on inside that pit. :D :D
I know what's goin' on . . . MAGIC ;D
Hub