Just some butts

[squirtthecat]

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.   

[Sam3]

Oh Yea!!
Nice bark on those baby's!!

[Savannahsmoker]

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.

[squirtthecat]

Pulled and chilling in the fridge.   3.5 gallons o' poke. 

[sparky]

Pulled and chilling in the fridge.   3.5 gallons o' poke. 

thats a whole lot of goodness there.  yummy.  give me a bun and some sauce.   

[Wing Commander]

Nice color on these butts. Can't believe you put them frozen on the grill  But it seems to work.

[smokeasaurus]

I got me a big container of slaw and some vinegar sauce and I will be right over!!!

[RAD]

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.

[LostArrow]

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  
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

[TentHunteR]

3.5 gallons o' poke. 

Correction - That's 3.5 Gallons-O-Smoke-Poke-Yumminess!!!

And I want some!

[Hub]

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.   

I know what's goin' on . . . MAGIC 

Hub