Thawing Meat
 

What have yall found is the best way to thaw and prep meat before smoking? Sometimes I do resort to a frozen meat or one thats very cold starting off. Im curious about beef, pork and chicken. I didnt want to hijack the other posters thaw time post but will be following that too since mine is slightly different.

For thawing is it best to leave it in the fridge until its done or to rinse it once its softer? How about if you forgot to thaw it and need it done ASAP? After the thaw I know many things ive read say atleast for beef to let it get to room temp but what about the others?

I usually submerge frozen meat in a pan of water until thawed. of course meat is in a ziplock to prevent water contacting the meat.

Run cool water into a sink or cooler and let it trickle until thawed.

Grandma would thaw the thanksgiving turkey in cold water in the sink. She would try to submerge it. She said that as long as it went straight to the oven it would be under the safe handling practice but once you go to water you have to cook it. Cold tap is probably 20-30 degrees above freezing. She would change it out when it would warm towards room temp.

I generally try to thaw in refrigerated conditions, if I am serving to others, I definitely plan around being safe. Rapid thawing works, but, is frowned upon in food service. If I am in a bind, I prefer to buy fresh meat, over taking any chances with rapid thawing.

All that being said, I have never had a problem with thawing in cold, running water.

First method of course is refrigeration. But in a time crunch, running cold water over the meat in the sink seems to be most efficient and safe.

I thaw in the fridge, now. Depends on the weight and type of meat as to how early I throw it in. BUT....when I was "less informed" I've taken meat (beef, pork and chicken) out in the morning before work and thaw it on the counter until I got home from work and cooked it. I haven't died yet and no ones has gotten sick either. Lucky? Maybe.

Here is a super helpful tip:

For those quick defrosts, toss the frozen meat in a cast iron skillet. The thermal mass of the cast iron skillet will thaw the meat very quickly.

Another tip is to put frozen meat in front of a fan. The fast moving air around the meat will thaw it quicker.