expatpig
is Blowin Smoke!
Does the panel think that five days in the fridge will be long enough to thaw a 25lb packer brisket in cryo?
Thawing a 25lb packer ?
- Thread starter expatpig
- Start date
Untraceable
Babbling Farker
25lbs! are you sure thats not a whole quarter? lol monsterous
expatpig
is Blowin Smoke!
yea, I know...it's huge. I plan to start it whole and separate it at about the 10hr mark. I'm thinking it might take about 20hrs @225.
El Ropo
Quintessential Chatty Farker
I'm thinking you might want to up your temp, cooking at 225, it's gonna be a long, long, long time. I'm also thinking its probably two 12.5 ish lb briskets.
bigabyte
somebody shut me the fark up.
Wow, that is big!:shock: If it's not completely thawed after 5 days, it should be mostly thawed and you can put it on. I would bump up the temp too to the 275-300 range.
