I was at Sams this morning to pick up a couple of PBs. The price was $1.40 lbs and the warden said it was a good price. I picked out a 17lbs (2 bone in) and noticed a 18.5 lbs same deal cryo packed. I will start smoking the 17 pounder on 5/6 when it is done, FTP and pulled I will freeze (-20 non defrosting freezer). Sometime around 5/15 I will put it a cooler with 20lbs of dry ice and make a 2 1/2 day trip to my sisters. I have done this before and the dry ice lasts for 5 days. The cooler is not opened until we arrive and all is well until the gathering.
Now that I have run around the barn here is the question. I am also preparing an 18.5 pounder (the price was good) for a club picnic. I want to freeze until 7/1 of course I will need to defrost probably 3/4 days before smoking. How much of an effect will the freezing have on the pork butt before smoking?
Pictures will come in due time.
Thanks John
I use to purchase my butts from Sam's, purchasing the cryovac package that contains two butt. I often would freeze one, at times both. With any freezing and thawing, there will be some moisture loss, but for butts and whole shoulders; it is almost unnoticeable.
I have bought cases of pork butts from Sam's before and froze some of them for later, have had no problem smoking them or with flavor. Like you said give yourself 3-4 days in trig for defrosting you should be ok.
I smoke mine first, then wrap in tin foil with something for moisture. Let rest until cooled, then double wrap with more foil and freeze.
When I want to eat it I defrost, and then reheat in the oven in same foil. It always comes out just like the day I smoked it!
Thank you Hab, Dog, & Dave I thought I was OK but I wanted to be sure. I froze some before and I guess I put enough apple juice and no one noticed and they ate all of it. I will let you all know on the smoke(s). ;D
Thanks again for the reassurance.
John
JohnM70,
If you have a vacuum packer you can also pull the pork butt, vacuum pack and freeze. it will preserve a very long time and then when ready to use, put the pack in hot H20 for several hrs to heat up and then serve. Similar to the "Sous Vide" method of cooking except the food's already cooked. This is much faster than freezing and then thawing a whole butt. You go right from the freezer to the hot H2O. I've done this many times with smaller portions for serving small get-togethers. You can't tell the difference between that and "fresh off the grill" and everyone thinks you've slaved over a hot grill for 16 hrs. just for them. ;) ;)
Thanks Salmonsmoker, I have smoked, pulled and, vacuum sealed before with the exact results you mentioned. I was more concerned about freezing the butt, thawing and smoking. For the family, they descend like hungry hoards and devour everything. Of course my sister always keeps some in reserve... I was just concerned because I will be smoking for club members and family. I have served then before but I was not sure of any issue that may come up with freezing then smoking (after thawing of course). As always nature sides with the hidden flaw ;D.
Thanks for the advice.
John
I cook and then vac pack
Quote from: JohnM70 on May 05, 2015, 10:23:43 AM
Thanks Salmonsmoker, I have smoked, pulled and, vacuum sealed before with the exact results you mentioned. I was more concerned about freezing the butt, thawing and smoking. For the family, they descend like hungry hoards and devour everything. Of course my sister always keeps some in reserve... I was just concerned because I will be smoking for club members and family. I have served then before but I was not sure of any issue that may come up with freezing then smoking (after thawing of course). As always nature sides with the hidden flaw ;D.
Thanks for the advice.
John
I buy bulk at times when meats are on sale, freeze and then smoke, cure make into sausage etc. when time allows. Have never been able to tell the difference between fresh and frozen as long as it hasn't been freezer burned.