Originally Posted by BBQDaddio
Just from personal experience with defrosting beef, slow defrosting will help with retaining moisture. I have defrosted a frozen 5 pound Tri-Tip in a few hours in running cold water and the meat seems to be not quite the same, there also seem to be a lot of liquid in the cryovac bag when defrosting fast. But it took 2 days to defrost another tri tip that was left in the fridge and it came out juicy and beautiful. Again this is just from my experience.
2 days for a tri-tip...sounds like I'll need 4 days for an 11lb brisket???