View Single Post
Old 06-05-2017, 09:06 PM   #6
Piomarine
On the road to being a farker
 
Piomarine's Avatar
 
Join Date: 06-27-16
Location: Arlington, TX
Default

Quote:
Originally Posted by SmittyJonz View Post
I just set them out on kitchen counter about 10 pm and by 7am they are ready to trim and rub........
Food safety police will scream at this recommendation. Too long in the danger zone (40*-140*) and unless you go by "Goose," "Maverick," or "Iceman" there no need to take a ride into the danger zone. Better method is to put the brisket in a large bowl (still wrapped) and put it under cool running water. Depending on the size of the brisket it should be thawed completely in 1-2 hours which is perfectly acceptable. Works for frozen Thanksgiving turkeys too!
__________________
48x20 Home built vertical cabinet -- http://www.bbq-brethren.com/forum/showthread.php?t=244384
Piomarine is offline   Reply With Quote


Thanks from:--->