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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 10-10-2021, 01:52 AM   #1
I'm a grumpy SOB
Join Date: Feb 2008
Location: New Ulm, MN area
Posts: 7,886
Default Brisket question.......

I have about a 15 1/2 to 16 lb. 'Packer Brisket' in the freezer.

I wanna have a 'family & friends get together' before the weather turns to shit & the snow flies.

How many days prior, should I put it in the fridge to thaw? I remember reading something about meat thaws, somewhere around 3 1/2 lbs., per day.

If I pull it from the freezer Monday morning, will it be thawed by Friday morning, so I can inject it and shake the rubs on it, for an 'overnight camping trip' in the fridge (under a 'tent' of Saran Wrap), before going in the smoker Friday or Saturday evening? I'm still waiting to hear back from my kids and a couple friends, as to whether Saturday or Sunday would work best.

What say you?
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Old 10-10-2021, 03:01 AM   #2
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Join Date: Feb 2010
Location: Houston
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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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Old 10-10-2021, 02:48 PM   #3
I'm a grumpy SOB
Join Date: Feb 2008
Location: New Ulm, MN area
Posts: 7,886

Thank you for the information. When I wrap it, I wrap the entire pan it sits in. The wife has a couple pretty good sized, shallow cake/brownie pans. When we go to put it in the smoker, I just use a scissors to cut the Saran Wrap along one side of the pan, and it comes right off in one big piece.
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