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.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
2 Pit Barrel Cookers
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.