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Folks today we wanted to test a method that we’ve seen on the net and from friends. We didn’t believe in the method at face value but wanted to give it a try, so you could draw a conclusion on doing it or not. We even had to create another category for this one as we were simply testing a somewhat unproven method. What this un-named method consists of, is taking a pork shoulder from the freezer to the grill with no thawing involved.

First thing we did was set our fire to get our smoker to 300 degrees using apple and oak wood mixed with our coals.

We used a little of byron’s butt rub and some yellow mustard. We then put another layer of Byron’s butt rub and placed the meat in the freezer till our smoker reached our target temp

We then took the temp of our meat and as you can see, our maverick-73 thermometer couldn’t even go as low as the meat temp

We then put the meat in the smoker, fat side down like so

After the first hour, our meat temp only reached 28 degrees and the look of it didn’t really change much as expected.

At the 2 hour point, we flipped the shoulder over to fat side up, to preserve the juices.

We recommend checking the temperature every hour to make sure your meat is moving along swimmingly

This took us 5 more hours to get to 198 degrees and at that point, we used the “Texas Crutch” method to reach the targeted 200 degree meat temp.

VERDICT: We’d recommend that you fully thaw your pork shoulder prior to cooking it. While the meat turned out to look nice, it was a little tough and chewy as shown in the video below. We admit, we probably shouldn’t have placed the meat in a deep freezer as opposed to a regular consumer freezer in the beginning, but to guarantee the proper taste, please thaw the meat.