How long will it take to thaw a 12 lb brisket?

ChuckR

Thanks guys. I would like to cook it either Friday night or Saturday night. 

thetrim

I'd give it three or fours days.   Longer is better, because it can sit for a few days thawed in your fridge.  Go ahead and pull it tonight or tomorrow. 

Brason

I agree with above 

GregW

I would allow 5 days in a 40 Deg refrigerator. If it's in a cryovac bag, it won't hurt to spend a few days in the thawed state in the fridge as @thetrim said.

Smoker317

TONIGHT OR TOMORROW LATEST.  It depends on your fridge, most people's fridges are auto set to around 34 -35 degrees, some are a bit higher.   If yours is on the lower end then you will be surprised how much longer it takes to thaw, 6-7 degrees is a big deal in a fridge.  Our fridges are at 35 degrees and I would put that in the fridge tonight or tomorrow  if mine.   Again, if  your fridge is at 40, then you will have a bit of extra time to play with...

johnnyp

don't be afraid to put it on still a little frozen if your timing is off.  Wont hurt anything

kindaquick14

Did a 12 pound brisket on the night of the 17th.  Started thawing it 4 days early - no issues.

lousubcap

Another factor is from what type freezer did it come?  If coming from the bottom of a good chest freezer it will take every bit of 4 days in a fridge.  That said, if you aren't there a few hours before you want to prep the protein, place it in a cold water bath; change the water every 45 minutes or so and you will get it thawed.  FWIW-

Smoker317

lousubcap said:

Another factor is from what type freezer did it come?  If coming from the bottom of a good chest freezer it will take every bit of 4 days in a fridge.  That said, if you aren't there a few hours before you want to prep the protein, place it in a cold water bath; change the water every 45 minutes or so and you will get it thawed.  FWIW-

Good point that I didn't explain in my post, not only do our two fridges hover around 34-35 degrees, our freezer is around minus 2 degrees.  Our stuff comes out as hard as a rock.  LOL...  So that is why I deal with extended thawing times.

GalanteNate_OneEa

I have read that people freeze their meats before smoking to get a better smoke ring. Im sure you will want the exterior soft to apply seasoning though.