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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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08-27-2008, 05:50 PM | #1 |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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frozen solid what to do Brisket or butts?
I have a brisket and several butts frozen solid. If I start thawing tonight will I be able to put them on friday evening so they can cook overnight and be ready saturday? how should I thaw meat to decrease contamination?
I have never done a brisket before so any advice on that is appreciated as well. |
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08-27-2008, 05:56 PM | #2 | |
Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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brisket or butt
Quote:
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In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber |
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08-27-2008, 05:59 PM | #3 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I usually transfer from freezer to fridge Tuesday afternoon, then prep, inject / rub Friday evening for a Saturday morning cook.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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08-27-2008, 06:47 PM | #4 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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You should be good for Friday if you get them in the fridge now. I wouldn't let them thaw out of the fridge until you're ready to put them on the cooker and only if they're still pretty solid.
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Heavy Metal BBQ |
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08-27-2008, 06:51 PM | #5 |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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so it will stay cold enough if I just leave it on the counter all day tomorrow while I am at work?
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08-27-2008, 06:55 PM | #6 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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No. Not safe.
If you have to speed thaw, keep it cryovac, and thaw in a cooler full of water.
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
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08-27-2008, 07:12 PM | #7 |
Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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yes then season and put back in fridge for rest of time
__________________
In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber |
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08-27-2008, 07:15 PM | #8 |
Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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i have always done this are you all saying no every time i come home after letting set in sink its still cold as if in fridge or more for just that 10 to 12 hrs
__________________
In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber |
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08-27-2008, 07:33 PM | #9 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
You can set it in the sink of cool water either letting it trickle over the meat or changing the water often. I've thawed out frozen meat in a matter of hours with this procedure. I would NEVER leave anykind of meat sitting at room temp for defrosting purposes. You can try the top shelf of your fridge, but 48 hrs is tight, depending on the size.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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08-27-2008, 08:17 PM | #10 |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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its a 9 lber.
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08-27-2008, 09:07 PM | #11 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Quote:
Best Advice
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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08-27-2008, 11:07 PM | #12 | |
Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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Quote:
__________________
In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber |
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08-27-2008, 11:12 PM | #13 | |
Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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Quote:
__________________
In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber |
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08-27-2008, 11:41 PM | #14 |
Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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ok so i read the handle and cater post and know understand sorry for giving crap info to one of the breth that was in need good info i had no idea that was bad
__________________
In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber |
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08-28-2008, 12:02 AM | #15 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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OUT OF ORDER,,, I am truely trying to read your posts,,,,,,
Bobaftt, if it was me, I would not try that, wait intill you have time to really defrost, like a frozen turkey, you wouldn't let just set in the sink! I read somewhere that commercial folks do use frozen products, something about the weight afterwards,, I been searching about frozen briskets into a smoker for a while now, I saw it on another forum before, I even know who posted it, but never found it yet good luck brother
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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