Quote:
Originally Posted by SmittyJonz
I just set them out on kitchen counter about 10 pm and by 7am they are ready to trim and rub........
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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!