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  • Quick Thaw Brisket/Pork

    Hey all, I have a 13ish lb brisket and an 8lb pork shoulder picnic and has been in deep freeze. I was just informed that I'll be smoking them for dinner tomorrow so need to thaw them fast so they can be rubbed down tonight.

    I have them in cool water in the sink now, but is there an effective way I can get them thawed faster able to put rub on (and then in the fridge overnight) in 8-10 hours?

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  • #2
    The fastest way that I know is to put them in water in the sink..... so probably not much help there.
    Smokem if you got em

    Yoder YS640
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    Deano

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    • #3
      Can I leave them out on the counter? They're gonna cook up to 190(or 200, I forgot atm) anyway....

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      • #4
        What you have to be most concerned about is bacteria growth. The danger zone is 40-140 degrees... never keep at these temps for longer than 4 hours unless you want to grow something funny. I would put them in the fridge overnight after you have thawd them. For my brisket sweetspot is 200-205 until the probe goes in like soft butter and pork shoulder is 195-200 for great pulled pork.
        Smokem if you got em

        Yoder YS640
        Weber EP-310 Gasser Grill
        A-Maz-N-Pellet-Smoker (AMZNPS)
        A-Maz-N-Tube-Smoker (AMZNTS)
        Frogmats
        Maverick ET 732
        Super Fast Purple Thermopen


        Deano

        "May the thin blue smoke be with you"

        sigpic

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        • #5
          Here are the guidelines to follow: http://www.fsis.usda.gov/wps/portal/...umers/CT_Index
          Smokem if you got em

          Yoder YS640
          Weber EP-310 Gasser Grill
          A-Maz-N-Pellet-Smoker (AMZNPS)
          A-Maz-N-Tube-Smoker (AMZNTS)
          Frogmats
          Maverick ET 732
          Super Fast Purple Thermopen


          Deano

          "May the thin blue smoke be with you"

          sigpic

          Comment


          • #6
            I would have made whomever gave such short notice go pick up a fresh brisket and butt. And that’s NOT being unreasonable. They are.
            In God I trust- All others pay cash...
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            • #7
              Originally posted by Richtee View Post
              I would have made whomever gave such short notice go pick up a fresh brisket and butt. And that’s NOT being unreasonable. They are.
              Here here!

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              • #8
                I agree with Rich on this one. You weren't given enough notice. And I certainly wouldn't leave them on the counter long enough to completely thaw. It could still be partly frozen in the middle while a nasty bacterial farm is growing on the outside. Start with fresh unfrozen meat under the circumstances.

                I usually defrost brisket or butt in the fridge. If I'm cookin' on Sunday, I take it out of the freezer on Thursday. Your 13 pounder may need to start on Wednesday.
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                "Once I thought I was wrong, but I was mistaken."
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                UDS, Viking grill

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                • #9
                  Originally posted by Tomshoots View Post
                  I agree with Rich on this one. You weren't given enough notice. And I certainly wouldn't leave them on the counter long enough to completely thaw. It could still be partly frozen in the middle while a nasty bacterial farm is growing on the outside. Start with fresh unfrozen meat under the circumstances.

                  I usually defrost brisket or butt in the fridge. If I'm cookin' on Sunday, I take it out of the freezer on Thursday. Your 13 pounder may need to start on Wednesday.
                  I agree but my parents came into town and are here until Wed so I gotta work with what I have. Cold water in the sink SEEMS to be working... would it adequately be thawed by this evening? It seems pretty thawed already...

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                  • #10
                    Originally posted by jgruberman View Post
                    I agree but my parents came into town and are here until Wed so I gotta work with what I have. Cold water in the sink SEEMS to be working... would it adequately be thawed by this evening? It seems pretty thawed already...

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                    You might get away with it. I doubt it would be completely thawed, but maybe enough on the outside to accept the rub. Put in the fridge til time to cook. But you'll be in for a really long cook time. Probly still froze, or at least really cold in the center.And it will likely cook unevenly. But it may be your only option. Good luck! Let us know how it turns out. I'd be interested to know just in case I have to face a similar situation. Hope this helps!
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                    "Once I thought I was wrong, but I was mistaken."
                    Tom, smoker of meats and fine cigars
                    UDS, Viking grill

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                    • #11
                      Originally posted by Tomshoots View Post
                      You might get away with it. I doubt it would be completely thawed, but maybe enough on the outside to accept the rub. Put in the fridge til time to cook. But you'll be in for a really long cook time. Probly still froze, or at least really cold in the center.And it will likely cook unevenly. But it may be your only option. Good luck! Let us know how it turns out. I'd be interested to know just in case I have to face a similar situation. Hope this helps!
                      This is about the best you can hope for...Set it out an hour or more before it's time to cook it...In fact that's when i would apply the rub...But that's just me...
                      Craig
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                      • #12
                        Originally posted by SMOKE FREAK View Post
                        This is about the best you can hope for...Set it out an hour or more before it's time to cook it...In fact that's when i would apply the rub...But that's just me...
                        I agree with setting it out an hour before for sure. As for applying the rub, the sooner the better IMO. Do it tonight to give it time to marinate. But only if it's not still frosty on the outside. Maybe add a little more in the morning. Either way, this isn't the optimal way to go. Might wanna start early. Again good luck!
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                        "Once I thought I was wrong, but I was mistaken."
                        Tom, smoker of meats and fine cigars
                        UDS, Viking grill

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                        • #13
                          No its not frosty at all.... it's practically right out of the fridge already. It's soft and limber already

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                          • #14
                            Here it is so far... pork shoulder about the same

                            https://vimeo.com/191576700

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                            • #15
                              Cool. I say go for it!


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                              "Once I thought I was wrong, but I was mistaken."
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