I’ve had a pork butt in my freezer for a few months now. I expected to cook it on July 4th, for my annual Porkth of July, but things got in the way. So I ended up having to cook it in August. It took 3 days to defrost, and the weather wasn’t looking great. I wasn’t going to let that stop me.
When you make 15lbs of pork for 2 people, you tend to get leftovers. Sure I could make less, but why waste that smoker space? I have to use the same amount of fuel anyways, and more meat doesn’t usually extend cooking time. It just makes more sense to make more meat. I have a vacuum sealer, and BBQ tends to freeze and reheat very well, especially pulled pork and brisket.
The second Porkth of July! This year I finally tracked down a pork butt. For some reason, in NYC it is near impossible to get an untrimmed butt. The Picnic is easy to find, but I wanted to smoke a good ole Boston Butt. After tracking one down at a butcher shop, and paying more than I should’ve (actually Marisa picked it up, and paid, sucker!), the first part was over. That got me thinking, now that I have my new WSM, why waste all that room? So I went to the grocery store, and picked up a picnic (on $ale! too)