I have learned two valuable lessons since joining this forum. #1 Shop for meat on sale and #2 proper storage for uncooked and left overs. Prior to this site and prior to purchasing my Lang it was always go to the meat market and grab what we wanted to eat that day. So right out of the gate I was paying full price and a lot of left overs just got tossed. I could probably add Lesson #3 as what to make out of left overs from all the great threads on the site. Its awesome how much there is to learn here outside of the just recipes and cooking. So, with all that the first thing I did after I received my Lang was go on craigslist and find a freezer so I could stock up on meat that was a good deal. I have now reached the point to where I will be shopping from my freezer for awhile LOL. Now to the topic of the thread. Im cooking a 14 lb brisket and Three or four racks of St Louis this weekend. Can anyone help me with proper technique and time guidelines on how get the Brisket thawed out to be ready for the grill at 4 am on saturday morning. Besides taking it out of the freezer LOL does anyone have suggestions on proven ways to keep the integrity of the meat. Thanks in advance