Quick Thawing Brisket

FatDaddy · 09-22-2006, 05:44 AM

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.

Qczar · 09-22-2006, 06:40 AM

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?

djmarko · 09-22-2006, 06:51 AM

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?

Roo-B-Q'N · 09-22-2006, 07:45 AM

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.

qman · 09-22-2006, 08:02 AM

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.

RichardF · 09-22-2006, 08:02 AM

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.

nonthink · 09-22-2006, 08:36 AM

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.

Bill-Chicago · 09-22-2006, 08:37 AM

Quote:

Originally Posted by RichardF

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.

Agree with the above comments. I leave it on the counter for 4 hours, flipping once after 2 hours, before it goes in the fridge.

Your gonna take it to 190* anyway, so your not in danger at all

Bill-Chicago · 09-22-2006, 08:40 AM

Quote:

Originally Posted by nonthink

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.

I agree, but I think he needs to push it, just a bit, for more counter over fridge today.

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.

BBQchef33 · 09-22-2006, 10:00 AM

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.

cmcadams · 09-22-2006, 10:08 AM

I agree with Phil's method... fastest, most uniform way to thaw is to do so under cold running water.

timzcardz · 09-22-2006, 10:19 AM

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.

bbqjoe · 09-22-2006, 10:30 AM

Cold water method for the fastest and safest results.

nonthink · 09-22-2006, 10:48 AM

Quote:

Originally Posted by willkat98

I agree, but I think he needs to push it, just a bit, for more counter over fridge today.

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.

True. I didn't think of that. In that case, I'd soak in the cold water too.

scottyd · 09-22-2006, 11:03 AM

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.

09-22-2006, 05:44 AM	#1
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	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. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

09-22-2006, 06:40 AM	#2
Qczar Full Fledged Farker Join Date: 02-10-04 Location: NorthEastern, PA	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? __________________ THANKS SCOTT! ( KCquer ) - Char-Broil / Bandera Smoker & Al`s Basket - Lynx / 27" Freestanding Grill & Sideburner - Wally World / Turkey Fryer & Fish Basket - Mini 14" Weber kettle - Char-Broil Electric Vertical Smoker - Little Chief Electric Fish Smoker x2 - Char-Broil Komander

09-22-2006, 06:51 AM	#3
djmarko Full Fledged Farker Join Date: 07-20-05 Location: Massapequa, NY	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? __________________ Rich KCBS CBJ, Klose 20"x48" offset, WSM, Weber 1 Touch Gold, Kamado Joe Classic

09-22-2006, 07:45 AM	#4
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	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. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

09-22-2006, 08:02 AM	#5
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	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. __________________ qman Para Bellum

09-22-2006, 08:02 AM	#6
RichardF is One Chatty Farker Join Date: 03-07-05 Location: the best day ever	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. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

09-22-2006, 08:36 AM	#7
nonthink Full Fledged Farker Join Date: 07-18-06 Location: West Babylon, NY (long Island)	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. __________________ 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)

09-22-2006, 10:00 AM	#10
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	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 Grand PooBah 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, 2 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 Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "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. WWW.BBQ-BRETHREN.COM

09-22-2006, 10:08 AM	#11
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I agree with Phil's method... fastest, most uniform way to thaw is to do so under cold running water. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

09-22-2006, 10:19 AM	#12
timzcardz Babbling Farker Join Date: 07-22-05 Location: Long Island, NY	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. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©

09-22-2006, 10:30 AM	#13
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Cold water method for the fastest and safest results.

09-22-2006, 11:03 AM	#15
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota	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. __________________ [FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B]

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