It really depends on you fridge temperature! I give it more thaw time because your not going to inject it frozen. If your cyrovav stays tight and the brisket was not old when you froze it 2 weeks would be fine. The cryovac being still tight is iffy from the brisket expanding while frozen. You need to realize that brisket will give up fluid when thawed out.
When I do rubs on meat I have let them sit 2 days & I generally just use foil to cover. Plastic wrap gets me cussing so I don't buy it. I worked with meat wrapping film to long & saran is not meat wrapping film.
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