Help: Briskets semi-frozen, need to serve in 14 hours

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

This is how they were laid out

ShadowDriver · 10-11-2015, 05:53 AM

Looking good, Paul!

I can nearly smell 'em from here!

10-10-2015, 08:04 PM	#1
PaulstheRibList Full Fledged Farker Join Date: 02-17-15 Location: SW Louisiana Name/Nickname : BishopofBBQ	Help: Briskets semi-frozen, need to serve in 14 hours 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 __________________ Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ

10-10-2015, 08:10 PM	#2
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	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. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

10-10-2015, 08:33 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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 __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-10-2015, 08:35 PM	#4
txags2011 Full Fledged Farker Join Date: 09-06-09 Location: Plano, TX Name/Nickname : Andrew	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) __________________ LSG Vertical - Lynx 36 LP - Weber Kettle

10-10-2015, 11:11 PM	#5
PaulstheRibList Full Fledged Farker Join Date: 02-17-15 Location: SW Louisiana Name/Nickname : BishopofBBQ	Thanks guys! __________________ Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ

10-11-2015, 05:42 AM	#6
PaulstheRibList Full Fledged Farker Join Date: 02-17-15 Location: SW Louisiana Name/Nickname : BishopofBBQ	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 This is how they were laid out __________________ Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ

10-11-2015, 05:53 AM	#7
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Looking good, Paul! I can nearly smell 'em from here! __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)