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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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07-09-2011, 06:48 PM | #1 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Thawing a 25lb packer ?
Does the panel think that five days in the fridge will be long enough to thaw a 25lb packer brisket in cryo?
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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07-09-2011, 06:50 PM | #2 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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25lbs! are you sure thats not a whole quarter? lol monsterous
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07-09-2011, 06:56 PM | #3 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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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.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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07-09-2011, 08:08 PM | #4 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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07-10-2011, 04:41 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Wow, that is big! 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.
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