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Semi-frozen brisket cook advice needed
Options
I pulled a 4.8 kg (10-12 lb?) brisket out of the freezer yesterday and put it in the cooler to thaw. But it's still very hard today. I am gonna leave it out in water to thaw more but it may still be somewhat frozen.
Any issues putting it on for an overnight at 225-250? Want to do burnt ends so want it done in decent time. Figured slow overnight and then can wrap and turbo if needed tomorrow.
Option 2 is to see how much it thaws today and put it on about 2 am or so as I have to pick my son up from work after his shift
Thanks
Any issues putting it on for an overnight at 225-250? Want to do burnt ends so want it done in decent time. Figured slow overnight and then can wrap and turbo if needed tomorrow.
Option 2 is to see how much it thaws today and put it on about 2 am or so as I have to pick my son up from work after his shift
Thanks
Mt Elgin Ontario - just a Large.
Comments
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If you change out the water every 45 minutes or so you will get it fully thawed by early evening. Then go will whatever supports your schedule.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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no issues putting it on partially frozen. will add a little to cook time.XL & MM BGE, 36" Blackstone - Newport News, VA
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Agree with @lousubcap but worst case throw it on little frozen. Good luck.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Agree with all above. Mine thaw out in a few hours in water. I think you should be ok.Keepin' It Weird in The ATX FBTX
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It's pretty well thawed now so I will just treat it as normal but thank you all for the input.Mt Elgin Ontario - just a Large.
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