Came across an article from Meathead (Amazing Ribs .com) on reducing "purge" when thawing meat. Have a box of St.Louis' that I bought frozen and went right in freezer so figured I give it a try with some chicken breast's to experiment. Going with a (very cold water bath) and will measure remaining purge after thaw. Has anyone gone this route thawing before and what are your opinions? Yard work today, smoke tomorrow. Will log results on whole process.