The Thawing of a Brisket

kweitz

how long will it take to defrost a 14# brisket from the deep freeze? 

Durangler

Good question.
In a refrigerator? In a bucket of cold water? On the counter?
Probably as long as a 14# turkey.
3 days in the refrigerator. 24 hours +/- in a bucket of water.
I wouldn't thaw on the counter.

Skiddymarker

In my bar fridge, surrounded by beer, it takes four days for a USDA Prime from Costco. Maybe more, if you don't open the door so often looking for the beer....

theyolksonyou

In a cooler or sink full of cold water, change water every 30 min or so.  Less than 5 HR. 

thetrim

Give it 3 days at a minimum, but 5 days would be for sure enough.

HeavyG

It took about 4 days for a 16 pounder to thaw in my fridge.

nolaegghead

Many rates you can thaw it at depending on if you thaw in water or air and the temperature of that medium.

Here's some food for thought:  Take it out of the freezer a couple hours before  you want to cook, throw in a bucket of water.  120 F or less.

While it's thawing in the water, start your EGG and get the temp stabilized about 10 or 20 F above where you want to cook it.

After an hour or two, when the fire is ready and you have good smoke, take the brisket out of the wrap and season like normal.  If you're Jack Sprat with your trimming, it will need to thaw a lot more, but no need to waste fat, right?

Anyway, throw it on frozen.  It doesn't matter.  Some people actually swear they get a better brisket.

hoosier_egger

4 days for a 15#er here

kweitz

All good advice, thanks fellas!

bigegger

I have to remember next time to try a frozen brisket instead of thawing it all the way. Thanks for the posts.

billt01

nolaegghead said:

Many rates you can thaw it at depending on if you thaw in water or air and the temperature of that medium.

Here's some food for thought:  Take it out of the freezer a couple hours before  you want to cook, throw in a bucket of water.  120 F or less.

While it's thawing in the water, start your EGG and get the temp stabilized about 10 or 20 F above where you want to cook it.

After an hour or two, when the fire is ready and you have good smoke, take the brisket out of the wrap and season like normal.  If you're Jack Sprat with your trimming, it will need to thaw a lot more, but no need to waste fat, right?

Anyway, throw it on frozen.  It doesn't matter.  Some people actually swear they get a better brisket.

while @nolaegghead makes fun of my use of words on here (hopefully in jest)..

I believe his outline will not steer you incorrectly...