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Safely Defrosting Brisket

Discussion in 'Beef' started by socalq, Oct 17, 2013.

  1. I have a frozen 12 lb vacuum-packed brisket packer that I'd like to smoke Friday night. In a perfect world, I would want to have the meat defrosted by Friday morning so I can rub and inject it.

    I don't think it will be defrosted in 24 hours if I let it sit in the refrigerator. What's the safest way to get the meat defrosted by Friday morning - at least to the point where I can rub and inject it?

  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Leave it in it's plastic and place it in a 5 lb. bucket, fill the bucket about half full of ice then place it in the tub and fill the bucket with cold water. Once the bucket is full continue a tiny stream of running water, add more ice every hour or so. It will take several hours to thaw, but this is how a lot of restraunts thaw out large chunks of frozen meat in a hurry. The ice is needed to keep the temps cold, but not freezing - ideally you would shoot for a water temp around between 32° and 35°.

    This is a bit of a pain to do right, but it is the fastest way to safely thaw a large chunk of meat.
    kc5tpy likes this.
  3. Hello JIRodriguez.  GREAT TIP!  I can see it may be a pain but needs must.  Learn something new almost everyday here.  Thanks for posting.  Keep Smokin!

  4. little smokey

    little smokey Smoking Fanatic

    Exactly how I learned working in hotels and restaurants.  Good job JLRodriguez
  5. Thanks, all!