How long does it normally take to thaw out a Brisket? I want to say it is 7lbs or so

Discussion in 'Beef' started by tr00ter, Mar 27, 2014.

  1. tr00ter

    tr00ter Smoke Blower

    I fell behind the 8-ball and also the fact I didn't have room in the fridge to move the Brisket over.  Was hoping to smoke it Sunday but I don't know how long it will take it to thaw out.  Any ideas?  It is cryopacked so I can probably do the submerge in cold water trick.


  2. beeflover

    beeflover Smoke Blower

    What is cold water trick & how does cryopack make it safe? I put mine in fridge for several days to thaw

  3. tr00ter

    tr00ter Smoke Blower

    Some folks recommend submerging it in cold water and continuing to change out the water for an hour or so and that thaws it pretty quick.  Yeah I think I'll just stick it in the fridge and hope it thaws by Sunday.
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I will start with my Disclaimer, I am not USDA versed and surely I must do mine improperly and I, if wise, would not say this but......... I fill a bucket up with water and immerse the frozen meat and let it sit over night in the kitchen sink. Usually the next day its thawed.

    I can do this because I know my meat when its frozen, I don't freeze meat that I feel is near the "due Date" simply to save it for spoiling. I realize that with the Cryo pac systems now you don't really know what your meat is, but if I freeze a piece of meat than has a two week due date or like a loin I got from Sam's that had a 6 week date, I feel pretty safe doing a cheat when thawing.

    I don't do it with ground or cut up meats, or meats I intend to make into cured products.

    I believe we get better safer and fresher meats today from more healthy animal's for the most part. As illustrated by the reduced temperature required to ensure food safety while cooking.

    Again, all of the above are my opinions only and not that of the SMF Board which maintains strick USDA guidelines in all cases.
  5. tr00ter

    tr00ter Smoke Blower

    Thanks Foamheart.  I will try letting it sit in the Fridge for a bit, and if that fails I'll try your plan of action.
  6. I almost always thaw in fridge but the few times I've thawed in water I had a thermo in the water and kept adding ice cubes to keep water at or below 40*. Not a food health expert but seemed reasonable and didn't get sick. Still, I try to thaw in fridge.
  7. tr00ter

    tr00ter Smoke Blower

    Thanks Chuckles.
  8. rweidner86

    rweidner86 Fire Starter

    I have been in the restaurant business a looong time and it is ok to thaw it under RUNNING water for awhile as long as the water temp is 70 degrees. You want to make sure that the meat does not get into the temperature danger zone. That is between 40 / 140 degrees Fahrenheit. if it sits in the temperature danger zone it will produce bacteria twice as fast as normal. best bet is to thaw in the refrigerator for 3 days.

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