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Mar 7, 2013 #1 Bought a two-pack at Sam's a couple of weeks ago due to a great price and froze them individually. Hauling one of them out next weekend. How long before the cook should I transfer it from the freezer to the fridge? Bob Mann TVWBB Honor Circle Mar 7, 2013 #2 3 days. If it's still frozen in the middle, it's fine.
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Pork — Start with a fresh, 8 to 10-pound Boston Butt, pork shoulder roast, or picnic shoulder. Look for meat that is deep red with a lot of marbling. If the meat is frozen, be sure to allow plenty of time to completely thaw the meat in the refrigerator before starting the smoking process.
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For gas grills, keep one or two burners unlit. Heat the indirect side to 225° F. Take the (thawed) meat from the refrigerator and coat with barbecue. Wrap pork in two layers of foil, adding ¼ cup of water before sealing it up. Place over indirect heat until your grill or smoker thermometer reads 165° F.
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Reheating a Whole Boston Butt. To reheat a whole Boston butt: Preheat the oven to 275 degrees Fahrenheit. Wrap the entire cut loosely in foil. Place in an oven-safe dish with a cup of water, juice, or broth. Allow it to cook slowly for a minimum of 20 to 30 minutes. Check periodically until the center reaches 165 degrees Fahrenheit.
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To avoid this, it is essential to thaw the Boston butt in the refrigerator overnight before reheating. Thawing at room temperature can promote bacterial growth, which can cause food poisoning. Additionally, it is crucial to reheat the Boston butt to a safe internal temperature. The United States Department of Agriculture (USDA) recommends.
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[COMPREHENSIVE ANSWER] Cooking the Thawed Boston Butt Preparation Before cooking, pat the thawed Boston butt dry with paper towels. This step helps achieve a better sear and enhances the overall flavor. Seasoning Rub the Boston butt with your favorite seasonings or marinade.
Pork Boston Butt Roast
Pulled pork shoulder or Boston butt is usually made in large batches on the smoker, grill, or in the oven. Because it's such a large cut of meat, there's generally a lot leftover. Barbecue enthusiasts may be wondering how to use up all of the leftover meat.
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Preheat the oven to 450ºF. Mix all of the spices together in a bowl. Rub the spice mix on all sides of the pork butt. Place the pork butt fat side up in a roasting pan with a rack. Cook pork for 30 minutes at 450ºF. Then, without opening the oven, reduce the oven temperature to 250ºF.
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Step 1: Defrost Overnight. The best way to thaw meat safely is to plan ahead. Defrost it overnight on a plate in the refrigerator. By the next day, you're ready to cook. Step 2: Safety Tip. Never.
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There are three safe ways to thaw pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Foods thawed in the microwave or with cold water should be cooked immediately after thawing. Never thaw on the counter or in other locations at room temperature.
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Preparation: A Boston butt will not need much preparation as far as trimming and cutting goes. Apply a binding agent, such as mustard, before applying a rub. This is not for flavor, but rather to help the rub stick. Apply the rub just before you put the butt in the smoker, and don't go too crazy with the amount of rub.
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To make it in the slow cooker: Add all the cooking ingredients except water to your slow cooker. Set to low heat and cook for 8-9 hours. Shred the pork and return it to the slow cooker. Stir in the remaining bbq sauce and cover the slow cooker. Simmer the shredded pork for another 15-20 minutes.
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Instructions Craft the Spice Rub: In a small bowl, combine the salt, pepper, thyme, brown sugar, onion powder, and garlic powder. Generously Season the Roast: Rub the spice mixture all over the pork roast, ensuring it reaches every nook and cranny for maximum flavor distribution.
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While the sous vide bath preheats, rub pork butt with seasonings. Heat cast iron pan to medium-high and add olive oil. Vacuum-seal pork and drop the bag in the sous vide bath at 165ºF for 24 hours. When done, remove the pork from the hot water and transfer it to an ice bath to cool down and come to room temperature for 5-10 minutes.
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Oct 20, 2010. 8,179. 77. Mountains west of Colorado Springs, CO. Feb 21, 2012. #3. I think the proper way is to put it in the fridge to thaw. But with impatience or time crunch I do the cold water bath, changing the water frequently and then into the fridge for the remainder of the time.
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Refrigerator This is the best option for thawing pork shoulder. However, it is time-consuming, so make sure to plan ahead. After removing the pork shoulder from the freezer, place it in a baking dish that's lined with paper towels. You can also use a wire rack set on top of a sheet pan, which allows for better air circulation.
