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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-27-2008, 05:50 PM   #1
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Default 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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Unread 08-27-2008, 05:56 PM   #2
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Default brisket or butt

Quote:
Originally Posted by bobaftt View Post
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.
if you are worried dont be about the thaw time take it out today leave in sink counter ect. then tomorrow night season wrap in saran wrap put in fridge and toss it on later the next night no biggie it actually doesnt take as long as one would think to defrost a brisket
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Unread 08-27-2008, 05:59 PM   #3
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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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Unread 08-27-2008, 06:47 PM   #4
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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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Unread 08-27-2008, 06:51 PM   #5
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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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Unread 08-27-2008, 06:55 PM   #6
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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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Unread 08-27-2008, 07:12 PM   #7
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Quote:
Originally Posted by bobaftt View Post
so it will stay cold enough if I just leave it on the counter all day tomorrow while I am at work?
yes then season and put back in fridge for rest of time
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Unread 08-27-2008, 07:15 PM   #8
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yes then season and put back in fridge for rest of time
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
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Unread 08-27-2008, 07:33 PM   #9
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Quote:
Originally Posted by OUT OF ORDER View Post
if you are worried dont be about the thaw time take it out today leave in sink counter ect. then tomorrow night season wrap in saran wrap put in fridge and toss it on later the next night no biggie it actually doesnt take as long as one would think to defrost a brisket
I hope you didn't mean to say to leave a frozen piece of meat sitting at room temp all day long!

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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Unread 08-27-2008, 08:17 PM   #10
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its a 9 lber.
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Unread 08-27-2008, 09:07 PM   #11
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Quote:
Originally Posted by Professor Salt View Post
No. Not safe.

If you have to speed thaw, keep it cryovac, and thaw in a cooler full of water.

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Unread 08-27-2008, 11:07 PM   #12
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Quote:
Originally Posted by Bbq Bubba View Post
I hope you didn't mean to say to leave a frozen piece of meat sitting at room temp all day long!

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.
just to be 100% honest yes i have always done that leave it out in the sink for anywere between 8 and 12 hrs and then season put back in fridge i mean were talking 10 to 14 lbs of meat its still cold dont know exact temp but what is wrong as long as its not room temp or warmer
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Unread 08-27-2008, 11:12 PM   #13
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Quote:
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just to be 100% honest yes i have always done that leave it out in the sink for anywere between 8 and 12 hrs and then season put back in fridge i mean were talking 10 to 14 lbs of meat its still cold dont know exact temp but what is wrong as long as its not room temp or warmer
in the cryo if thats ever crossed any mind never out of the bag
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Unread 08-27-2008, 11:41 PM   #14
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in the cryo if thats ever crossed any mind never out of the bag
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
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Unread 08-28-2008, 12:02 AM   #15
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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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