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How long does it take to thaw a whole brisket?

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baychilla
baychilla Posts: 387
in EggHead Forum
I have a brisket I was gifted for Christmas that's been sitting outside in the deep freeze.  I figured it needs to be cooked so I can make room for other things.  How long does it take a 15lb brisket to thaw?

Near San Francisco in California
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  • stlcharcoal
    stlcharcoal Posts: 4,684
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    Couple hours if you put it in the sink--you don't have to worry that much about the temp on it being the "danger zone".  But it's going to need to be good and thawed to trim it.

    BTW, you don't need to freeze it.  It would be about perfect right now.  Leave them in that bag 30-45 days in the fridge.  It will be a little off and slimy when it comes out of the bag, just spray it off with cold water and trim away.  Then rub it.  A lot guys on the competition circuit shoot for 45 days, but they'll wash it off a few times and let it sit on the counter a few hours, then seal it back up several times during that 45 days.   
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  • lousubcap
    lousubcap Posts: 32,332
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    It will take every bit of around 5 days in a fridge (assuming it is rock-solid).  You can speed it up by going with a cold water bath and changing the water every 45 minutes or so until it starts to regain the floppiness.  Have not gone down the cold water route but I would guess at least 8-10 hours.  
    Should it thaw early then it is fine wet-aging in the cryovac for at least a few weeks.
    Some here have gone months and beyond with the wet-age deal, not me.  FWIW-
    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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  • GATraveller
    GATraveller Posts: 8,207
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    If you have it in the fridge to thaw I'd give it a week.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • GrateEggspectations
    GrateEggspectations Posts: 9,259
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    @lousubcap: I’ve often wondered about the rationale for changing out the water. Wouldn’t the frozen brisket keep it sufficiently cold for the duration of the thaw? I may go through this exercise myself this weekend before sv’ing the thing.
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  • baychilla
    baychilla Posts: 387
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    I think the point ODed on viagra.  The flats mostly floppy but I could use the point to play baseball.
    Near San Francisco in California
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  • Carolina Q
    Carolina Q Posts: 14,831
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    GrateEggspectations said:
    @lousubcap: I’ve often wondered about the rationale for changing out the water. Wouldn’t the frozen brisket keep it sufficiently cold for the duration of the thaw? I may go through this exercise myself this weekend before sv’ing the thing.
    If you're gonna SV, can't you just throw it in there frozen?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • lousubcap
    lousubcap Posts: 32,332
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    The deal with the water is that you get a fresh charge that is not nearly as close to equilibrium temperature-wise with the brisket.  Thus you get more heat transfer to help with the defrost.  FWIW-
    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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  • DoubleEgger
    DoubleEgger Posts: 17,170
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    3 days has been my experience in the fridge 
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  • lousubcap
    lousubcap Posts: 32,332
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    baychilla said:
    I think the point ODed on viagra.  The flats mostly floppy but I could use the point to play baseball.
    If your original post was somewhat close (time-wise)  to when you started the defrost then you nuked that protein   =)
    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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  • GrateEggspectations
    GrateEggspectations Posts: 9,259
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    Carolina Q said:
    GrateEggspectations said:
    @lousubcap: I’ve often wondered about the rationale for changing out the water. Wouldn’t the frozen brisket keep it sufficiently cold for the duration of the thaw? I may go through this exercise myself this weekend before sv’ing the thing.
    If you're gonna SV, can't you just throw it in there frozen?
    Lol. Good point. 
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  • baychilla
    baychilla Posts: 387
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    lousubcap said:
    baychilla said:
    I think the point ODed on viagra.  The flats mostly floppy but I could use the point to play baseball.
    If your original post was somewhat close (time-wise)  to when you started the defrost then you nuked that protein   =)
    I started the defrost yesterday morning and then switched to the sink this morning.  No Godzilla producing methods used. ;)
    Near San Francisco in California
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  • Carolina Q
    Carolina Q Posts: 14,831
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    GrateEggspectations said:
    Carolina Q said:
    GrateEggspectations said:
    @lousubcap: I’ve often wondered about the rationale for changing out the water. Wouldn’t the frozen brisket keep it sufficiently cold for the duration of the thaw? I may go through this exercise myself this weekend before sv’ing the thing.
    If you're gonna SV, can't you just throw it in there frozen?
    Lol. Good point. 
    Is it? I don't know (from a food safety perspective). That's why I asked the question. People throw frozen butts on an egg all the time. The cook just takes a little longer. Probably fine.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • thetrim
    thetrim Posts: 11,357
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    I usually will pull a frozen one out the weekend before I want to use it.
    =======================================
    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
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