To thaw or not to thaw. That is the question.

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Smoke Blower
Original poster
Jan 24, 2007
Seems like a silly question, but I can't be the first to wonder.

Other than the obvious, that an unthawed bird won't take as much flavor from the brine as a thawed one, is there any danger in not thawing it prior to the brine.

To me it would seem that it could speed up the thaw time by putting it in frozen as the brine would help draw out the cold (kinda like tossing a vacuum selad peice of chicken into a sink full of luke warm water) and if you left it in long enough it would eventually take as much flavor. I was thinking up putting the frozen bird into the brine tonight and then smoke on Sunday.

My biggest concern would be that your meat might get mushy. That’s a long time to brine poultry…I think IMHO!
I was thining the same thing, right now I have it in the fridge to thaw anyway so maybe i'll just leave it as is and brine on Friday. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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