can i smoke a frozen pork shoulder? was thinking of putting it into the MES at 225 till i could get a probe into center and then add smoke and prepare normally from there. anyone with experience here? should i or it be the guinea pig? besides it being a longer smoke, is there any red flags i should be aware of?
precursor: dry rubbed a pork shoulder a week ago. found out the party didn't need any more food. froze it. thawing now but.....
precursor: dry rubbed a pork shoulder a week ago. found out the party didn't need any more food. froze it. thawing now but.....
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