Got a large one-day food concession event coming up in 2 weeks and am trying to get as much prep done in advance. I typically season the meats overnight in the fridge and smoke the next day. For this event I’m going to pre-season and freeze as much as possible so I’m not up all night the night before and burn-out during or after the event.
What is your experience (meat quality and cooking times) with barbecuing meats from frozen vs. thawed?
How does the type of meat (chicken, pork butts) and cook temp affect the outcome?
Thanks for your help.