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Unread 09-22-2006, 10:00 AM   #10
BBQchef33
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i use the cold water methood, with a slow stream running to keep the water circulating.. if its in cryovac, i keep it sealed.. kitchen sink works fine, as long as there is drain for the runoff. .

If there is time, I have also defrosted IN a marinade or brine.. like a turkey defrosting in a very weak brine... one its near comletly defrosted, i changed the brine to my normal mix.
EDIT.. I forgot to add, i do this in a closedd 5 gallon bucket... when outside temps are in the 30-40* range. Works great aroud thanksgiving.. :)

Maybe defrosting a brisket in Dr pepper marinade?? That be worth a try..

heres a little remedial reading.
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