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PaulstheRibList
10-10-2015, 08:04 PM
OK, well I have 4 beautiful choice-plus briskets, wet aged to perfection and I'm cooking them to serve for brunch tomorrow morning for church at 10. I started prepping late, about 6:30, and found out the new bbq fridge was too cold, and the 3 of the 4 were partially frozen. They range from 12 to 16 pounds.

I've got them on the counter, trimming what I can. The flap on the point is sort of frozen folded over on a couple of them.

I'm thinking I'll trim what I can, salt and rub, and put them on.

Then, in a couple hours, I'll unfold the flap and put some rub on the bar areas.

I'm cooking in my large gravity-fed insulated cabinet. I have been cooking the first 4-5 hours at 225, then upping to to 275, wrapping in butcher paper at hour 10 until probe-tender.

I'm thinking I should start them at 225 for a couple hours, then up to 275, and if they are not progressing in time, I'll need to wrap in foil at the end, particularly for the large one.

HELP, Please.

paul

pjtexas1
10-10-2015, 08:10 PM
i think your plan is good but I would bump up the temp now. they can rest for a long time and that is better than being late. i will add that i have never cooked a frozen brisket but have cooked a few that were below 32 in the middle when the cook started.

landarc
10-10-2015, 08:33 PM
Since they are so cold, I, also, question the value of the low start. Bump it up, and get them warmed up faster. Otherwise, your plan is solid, rub applied at two hours works fine as well

txags2011
10-10-2015, 08:35 PM
I'd agree with PJ, go hot! Everything shall be fine.

Do a quick search for Bludawgs method, it has served others well in similar situations (fast cook needed)

PaulstheRibList
10-10-2015, 11:11 PM
Thanks guys!

PaulstheRibList
10-11-2015, 05:42 AM
The regular size three were all at or over 200 and probe tender at 5:15, about 8 hours into the cook.

The bark on the 2 on the bottom rack had much more distinct pock marks from the fat dripping from the overhead briskets than I have seen before
https://lh3.googleusercontent.com/1PwK5wvOSk5FohvPo62yb-7A_FUrSefL-dUXMd9YJi9MIxg1ihLjSvROa2FX9p8uX9nm133PB_D6OprK0yd W9tmfk_skeaxxMBs3McmyrfG0RwpImZ4zTJ5723cK8zqUSw3zJ QEhkw-8QduSiRyVZRZ3--ILHkjHDJ9T315h_VwK_I4PwuuMQ7orFaOi2QVlAvButIU9P0Hv txUImoSrBENnihOSAtJ9hGGM7LoQAgWpkuBLeeP3bajW1Uo37c 1608XFP6pf_xpq4edD0PWjsbApaZb5jTZbe8rBqUW-Ar1dQq6VlDh5T_B7Y4BUW_h09Y52fH2c4fNqBgbGUWMy2mAoHa gO39hRsV2l5RKTCWPgAei04dYptlcfk4m8_6vUqsAvq57SKPr_ QIznOeVBQxQVf6Fx1lGS4Xf2pxeh6kghXEIiid1Ci2P_9CUEIy L8l6e52M5G6F7toQmHlbNV6GZ_R3ehlHBVgtzYJqUsqQSY_j3n vbcV4hiUiISx5m5gknmxVnjrD3YJk3wZ_2f9lTfbvq9skM8hsB uMJ0A=w763-h1017-no

This is how they were laid out
https://lh3.googleusercontent.com/6767oVbN5XjYJLK4LYC5AyrdoPvnFXbGBJr7YBTEyuqIq2MxV7 oFQdIteJEy5Ra3lhbMoMGDry-cS0nQF5fPy32psuQh26CZYOi30lxWsthelFwvWYMjdQSs2bAQ7 YZRb-_Ok5LPvrkLdXgTEyhD--sidNQziRcM1wTLRHY39z8DcxQI5hVhqzv17tJOqRCkf2G_1rCH yUP_CYdk1yHptXNgH17WOxRXh34dbgndsWPuEvISjmD19D-ZyxGM_g57Vlm6kErkdx5Olh8RDiND7us6FG8LuYcGtXmLZWETP oXfdytl3Pd0-2yNB1CMTZmlvMvaM5lSg5iuhAr6MRqEEMk3oVCCn0VTkOUhOKh x4xZeX2aSpeFmZh5ySxZf4OCdEqzOKWS4AgsCV4SQAwL8hvCbn _HRulFpQlgzHDmH2O4eP-7zoxpF1EhEiKoPUWakfEvWqGL4aAk59QLCoc6y8kxGSiPNCyTZ NUCi0DE7wkAA921F7WKT6qbohmkO2xNqM3761M55kPkoVcY4-O-fsTzQzRcPjJJKJPUSHxY=w1356-h1017-no

https://lh3.googleusercontent.com/nmVVhHNJi6EKmmzqaLGr6AcKAI1wwxIFvDw3k8Uan_vOGctiEN muLIUBs2OPUBT9PZQHb6mK1uglvyu5aFk8sfwDjejUY55EhPWB J1QIelyU6S_rCOy8XPHYixgKtrE1oc-3d2o6Hl7TsNEnr20LBHi_lw3zT2i-8BwLuxKziVudskWvf0beISts-XwRuyy5pEoCGX9w9UW0Laj5grZgdnxVO6naKwmhR0kjZP7qv3P aXnR4ZNP5FiaENGvZ9jcEQfdcG7B58IRo8y1ZwgnZxyV8BTCvW GnNgLV9AsxkUmla7P4dbKWQAv6b0IvWOSQWCIpfa3JY1lNbu9I ITP38ukK4qrwY-3ayyfXmdC5-PEASUb_XAQdWWi_Fby6h33CowiEHGu548SQZcRt0HW9A9oNTuc cU1YsgFaDDfa8NycQW1EHSG1Noi3Fk76rTtGr-qSEQn6tl_xcjJFZP1X829vtaJ2uYZA8OsApwUvrnLgTS0devZY 0ROcLe_U5VPptKqyTOdBDKLpt0gWr1tW1c15rjYQyxUfuzTeOb Vgs=w763-h1017-no

https://lh3.googleusercontent.com/oMGm07QBpO4-9VVdawqx-240blXieYWdLEePvHS5-hCcYKAKs26OvA-nin_e9-RnpTi6WJIsPYDXyQCLk7cfr_nvW2vM7wqGVPxXa5A8F9CWqDer Y6HqdHru7mYhUh5I1BMf3qDXt9fzPtWrBNYInl7IWUJo4o8raW ZGaNK54yCZ3KB_YFUB8eksHEgn75qn3m4yn8TzZnd4Ml1ufkDJ 950UOc6H4VpSgwnitWlCMuW4qYJz6MFzPBHMcATONUzqCZjiqG YVkFr3w9uAzlzNu8mhmTdydOqweG0hft3a7MsGNNDL2TVxomLt sEOfObcWo5ox0SU_G_zKzGo_Ir9hS8vcNnce-tHjoX9xEJ4VVaRDfJtDnciOjv5EoDlc2powlCF_OVPxIo4Ji0A Ba5VlEqH7afvmsIWb0ZSJWH9OE1eiwF6pDizknqRuMGmy2wYMD r-AIAza9JPC9tocG1xUsDZDwP1TdLa8U3e-RmWDpVHnrqAWKzZiIHzZ7pipZf4_hXZc8Z3hKh4o89TDzr3LAf dDnEVo4z5y7QWjSbg=w763-h1017-no

ShadowDriver
10-11-2015, 05:53 AM
Looking good, Paul!

I can nearly smell 'em from here!