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The Thawing of a Brisket
kweitz
Posts: 305
how long will it take to defrost a 14# brisket from the deep freeze?
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
Comments
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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.XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
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....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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In a cooler or sink full of cold water, change water every 30 min or so. Less than 5 HR.
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Give it 3 days at a minimum, but 5 days would be for sure enough.
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
It took about 4 days for a 16 pounder to thaw in my fridge.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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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.
______________________________________________I love lamp.. -
4 days for a 15#er here~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
All good advice, thanks fellas!
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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I have to remember next time to try a frozen brisket instead of thawing it all the way. Thanks for the posts.
LBGE with 76" Challenger Cooking Island -
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.
I believe his outline will not steer you incorrectly...
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga
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