I'm smoking 2 butts today 1 for Easter dinner and the other for camp!When I freeze butts they have reached room temp and are triple wrapped in extra heavy foil with all the juice left in the foil.I have kept them for almost a year frozen and popped 1 in the oven at 350 to reheat and you would not know they were not cooked that day!When I find them on sale like at Superlo for 99cents a pound,I buy several and freeze them until I smoke them.If you gonna smoke butts you might as well do several and freeze the ones you want to save for later. 1 little secret. I use Wickers basting sauce when I go to wrap the butts. I add a small amount inside the foil and double wrap them and turn the heat up on the smoker to 275.The vinegar based sauce tenderizes the meat and makes them moist with awesome flavor.You don't need a pan of liquid unless you are looking for a different flavor Here is the start pics.
