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Uh oh.... guidance please?
stompbox
Posts: 729
I gave my brisket 2 days to thaw, but it is still frozen solid.
Can you put a frozen brisket on like people do pork butts? Or is this a bad idea?
Guests are coming in tomorrow.
Can you put a frozen brisket on like people do pork butts? Or is this a bad idea?
Guests are coming in tomorrow.
Comments
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Leave outside in a bucket of ice overnight to thaw out. No problemI've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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?
The issue is to smoke it for dinner tomorrow, I would have to put it on the BGE in 3 hours.... but, it is still frozen.
It was in my fridge for 2 days. -
Drop it in some ice water for the time up to the smoke at least to soften it so you can season it and maybe trim it up. If the center is still frozen it will thaw in the smoke. Might ad some cook time but you probably won't notice much over the length of a brisket.
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Put it in a bucket with water. Leave it in your kitchen to de-thaw. Should be mostly done just before you go to bed.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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You can put it on frozen. No harm no foul. After it thaws on the BGE, season the crap out of it. All cooking it frozen will do is add time to the overall cook time. Nothing more.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
is it cryovaced? if so you can stick it in a cooler and put it in the bathtub and run water over it for a few hours. ( i bet it'd work fine to throw it in the egg frozen, too, and throw some seasoning on in a few hours but i've never done it.)Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Egg on. Get the surface where it's jiggly and season per usual. Add some cool time or bump up the temp a tab.
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
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Yes, it is a cryovac SRF black brisket. Thanks guys.... I guess I may try a bathtub SV? Lol.
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I alao was worried how I would trim it otherwise.
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Don't trim it. I never do.
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@DoubleEgger - never have had a SRF that I didn't trim (black only) of the hard fat and a bit more. Good for you to cut down on the prep work.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I trim pretty aggressively. Take any meat you trim off and make it into the best hamburger you ever ate and render the fat down for kobe beef tallow.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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DoubleEgger said:Don't trim it. I never do."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I have this image of your wife walking into the bathroom and finding a SRF brisket in the tub surrounded by candles...
Phoenix -
blasting said:
I have this image of your wife walking into the bathroom and finding a SRF brisket in the tub surrounded by candles...I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
My go to defrost method is in a sink full of as much water as I can fit in there with the meat without overflowing. The large volume of above freezing temp water touching every surface of the bagged meat is the most efficient way to get the temp of the meat above freezing. I got this from Alton brown's good eats if my memory serves correctly. With a brisket, the tub is probably a more appropriate vessel to get the job done. Just use cool water, not hot, that way you can keep the meat at a safe temperature, and not partially cook it.
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Listen to @SGH..... He knows briskets like I know pbrGreen egg, dead animal and alcohol. The "Boro".. TN
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henapple said:Listen to @SGH..... He knows briskets like I know pbr
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Ozzie_Isaac said:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:You can put it on frozen. No harm no foul. After it thaws on the BGE, season the crap out of it. All cooking it frozen will do is add time to the overall cook time. Nothing more.
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so what did you end up doing, and how did it work out?
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I did a warm bath soak for 2 hours while I took my kids to swim lessons. By the time I got home, all was thawed but the point, but it was only slightly frozen. I actually wish I had used cooler water, it was pretty hot.
I was able to trim, season it, and get it on the egg by 7:10. Perfect.
I have the cook at 235 right now with the brisket at 170.2 so..... it may actually finish up a bit early, we will see. Inlaws should be here around 6.
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Fantastic. Looking forward to the final product.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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BAM!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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