Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
i have a couple 8ish lb bone in pork shoulders in my freezer and wanting to smoke one on Saturday. I’ll inject it right before it goes on the smoker. How soon should I sit it to thaw?
Thanks,
Jake
Given our outdoors in Winter is a giant freezer ...
When ever I have a HUGE chunk of meat to thaw, I leave it at room temp for a few hours to help get it going, then put it in the fridge a few days in advance. Checking it a few times a day. I've left things on the counter overnight to get them unthawed. At that size it can take few days. Make sure your fridge doesn't have a spot where things freeze..been there..done that!
If the meat is sealed up good, overnight in a 56qt. ice chest full of cool water will thaw them out. As it thaws, it drops the temp of the water to below 40* so no worries about spoiling. This is how I thaw meat out for making sausages.