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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-22-2006, 05:44 AM | #1 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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Quick Thawing Brisket
Ok I want to have this thing thawed out by saturday night. I put it in the fridge wednesday night. what is the safest way for me to get it ready for the WSM It still feels rock solid frozen. and today is friday.
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09-22-2006, 06:40 AM | #2 |
Full Fledged Farker
Join Date: 02-10-04
Location: NorthEastern, PA
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Yeah, when I thaw in the fridge, there is a fine line when the meat starts to get soft. My guess is when the meat rises from 32º to 33º. My thermometers for both my freezers read -5º to 0º. So after a few days in the fridge, it will suddenly thaw. Tough to judge sometimes and some counter time may be in order?
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09-22-2006, 06:51 AM | #3 |
Full Fledged Farker
Join Date: 07-20-05
Location: Massapequa, NY
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Depending on size put in sink, bathtub or big bucket with cold water. Change water every so often. I'm assuming it's too big for Microwave?
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09-22-2006, 07:45 AM | #4 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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I am with Rich, also open the packaging a bit to allow air exchange, or take it out completely and loosly cover with a towel. Just my 2 cents.
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09-22-2006, 08:02 AM | #5 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Alternating between counter time and the fridge will speed up the process without over warming. If it is in cryo-vac, I would leave it sealed.
The bucket and/or bathtub soak works. For fastest thaw, put cyro-vaced brisket in a 5 gallon bucket, put the end of a hose inside the bucket, going to the bottem, and run tap water slowly and conteniously, allowing it to overflow the top. Needless to say, bucket need to be positioned where run-off will not be a problem. A couple of hours of this should get it thawed enough so you can finish in the fridge.
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09-22-2006, 08:02 AM | #6 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Put it on the counter with a tray under it. It's not going to go bad, and I don't think you have to worry about it being under-cooked for health reasons.
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09-22-2006, 08:36 AM | #7 |
Full Fledged Farker
Join Date: 07-18-06
Location: West Babylon, NY (long Island)
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Since you don’t need it ‘till Saturday night, I would alternate between counter and frig. Then on Sat. reevaluate if you need more drastic defrosting measurers.
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09-22-2006, 08:37 AM | #8 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Your gonna take it to 190* anyway, so your not in danger at all
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09-22-2006, 08:40 AM | #9 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
If he needs it tomorrow night, then, for my own personal preference, he actually needs it late tonight to at least be thawed enough to apply a rub. I like a full 24 hours in rub (or Dr Pepper marinade), but thats a personal preference.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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09-22-2006, 10:00 AM | #10 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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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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09-22-2006, 10:08 AM | #11 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I agree with Phil's method... fastest, most uniform way to thaw is to do so under cold running water.
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09-22-2006, 10:19 AM | #12 |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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My $0.02.
Take it out and put it on the counter. It is frozen and condensation will form on the outside of the cryovac in the form of frost. As long as there is frost on the outside, the meat is still at or below 32*, and there is nothing going on bad with the meat. There is no guesing about the temp. The frost is your thermometer. When the frost melts, the outside of piece of meat is now at 33*, although the middle will still be frozen. From here you can put it back in the fridge for the remaining time, or give it a water bath to defrost some more if you don't think that you will get the degree or three more that will be needed for a full defrost.
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09-22-2006, 10:30 AM | #13 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Cold water method for the fastest and safest results.
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09-22-2006, 10:48 AM | #14 | |
Full Fledged Farker
Join Date: 07-18-06
Location: West Babylon, NY (long Island)
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Quote:
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Killer Of Threads WSM w\ Stoker Char-Broil Silver Smoker Smokey Joe Gold Weber Kettle (18 in.) Kingsford Kettle (it came w\ the house) Kenmore Gasser (I've grown tired of being a charcoal purest) |
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09-22-2006, 11:03 AM | #15 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
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cold water method, or if overnight fill a cooler with cold water and place the meat in cooler overnight, this works for me where I need it the next day.
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