B
BrooklynQ
Guest
How long should it take to defrost a whole packer brisket in the fridge? I guess it's about 12 - 14 lbs.
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J
jminion
Guest
Couple of days if not 3, start out in cold water for 8 to 12 hours first and finish in refrigerator if you need it quicker.
BrooklynQ said:How long should it take to defrost a whole packer brisket in the fridge? I guess it's about 12 - 14 lbs.
Depends on the fridge. Everything is slow in my beer fridge which is kept at 34 *. Higher fat content will help. The thickness of the point etc. will play a role too. As Mr. Minion pointed out, it's better to set it in water at the beginning than the end.
G$
is One Chatty Farker
BrooklynQ said:
My rule has been 24 hours per 5 pounds, rounding up to the next day. That one would be more than ready in 3 days. And you could certainly speed it if you had to.
G$
is One Chatty Farker
Plowboy said:
Interesting, is that anecdotal experience or accepted science? Not sure it makes sense, but i could maybe believe it being more tender on a slow thaw. Tell me more.
Plowboy
somebody shut me the fark up.
G$ said:
America's Test Kitchen
A chicken breast thawed on the counter will release more liquid than one thawed at lower temps in the fridge. I'll see if I still have the episode on TIVO so I can tell you which one it was.
Plowboy
somebody shut me the fark up.
G$ said:
I think I recall it had something to do with the outside that is exposed to room temp is drying out as the inside is still thawing. Makes sense to me if you think of it in terms of putting a half frozen steak on the grill. The outside will be well done while the center will be barely thawed. More extreme "room temp" but similar affect.
G$
is One Chatty Farker
Plowboy said:
It must be that the moisture from a slower melting of internal ice (which is what thawing is) is re-absorbed to the meat easier than quicker thawing, which escapes to the surface and evaporates. I am going to look in to this, but part of why I ask is because I 'sensed' this to be true but never tried to compare the two strategies.
B
BrooklynQ
Guest
Thanks guys. It's in the fridge, melting away for Saturday.
backyardchef
Babbling Farker
I've been using slowly running cool water in a big bowl and weighing down anything that might float. Works great. That's a great, quick route to defrosting....Just thought I would bump this up....some good info here.
ETA: interesting about losing more moisture the faster you defrost.....
ETA: interesting about losing more moisture the faster you defrost.....
We use to use cold running water to quick defrost things at the restaurant. I always thought it was a waste of water. Most of the thawing was frozen sauce bases or cryovac'd meat(cubed 1oz. peices in 3 lb pouches) and shrimp.
I did just defrost a pork loin that was probaby 4-5 lbs and it took 2 days, before that was a 7lb pork shoulder that took almost 3 days. Both in the fridge. I like to get stuff thawing for the weekend in the fridge by at least wednesday so it is ready to rub buy friday night and start cooking late saturday morning and eating around 6-7pm.
I did just defrost a pork loin that was probaby 4-5 lbs and it took 2 days, before that was a 7lb pork shoulder that took almost 3 days. Both in the fridge. I like to get stuff thawing for the weekend in the fridge by at least wednesday so it is ready to rub buy friday night and start cooking late saturday morning and eating around 6-7pm.
Single Fin Smoker
is Blowin Smoke!
Thats what I was gonna say. If its competely sealed, what about submerging it in a cooler with water straight from the hose?
backyardchef
Babbling Farker
I got started thinking about this the other day when someone asked me if I could cook a brisket for them on really short notice. I picked up two extra that are in the freezer now, but I might want to cook one this weekend....being safe when defrosting, etc...is always on my mind when I'm cooking for someone else.....
Call me pollyanna (ok, don't call me that), but I think there's virtually no chance of a pathogen introduced during the defrosting process impacting a properly cooked brisket, especially if the brisket is cryo'd and the seal isn't broken. OK now let me put on my foil helmet for protection.
Norcoredneck
somebody shut me the fark up.
Take note.... Kevin is a Hoser!:biggrin:
I think it's the running water that does most of the defrosting. Otherwise the water temp just goes down and you don't get a fast defrost.
Also remember to not run the water directly onto the meat, the water coming out of the spout will destroy the meat. It's o.k. to run over the meat just not directly on it straight from the spout.
backyardchef
Babbling Farker
Thanks, Andy. Somewhere along the way I started defrosting using the running water. I usually add the water so that it causes the vessel to overflow-- not so that it's on the meat directly.
Why is it that the water destroys the meat?
Why is it that the water destroys the meat?
