Arrived yesterday. Tic over 13 lbs. Cooking this on PBC next Sunday. Was going to cook it today but no way it would have thawed in time. When should I put this in my fridge to thaw for the cook? And do you recommend I dry brine? If so, when should I start? Thanks! I'm bummed I can't cook it Today so doing a butt instead. Gotta have something, right?
John "JR"
Minnesota/ United States of America
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Well you could cook it today! Many members will take meats right out of the freezer to cook. But I believe that is only if you have dry brined before freezing. I would take it out of the freezer now. And let it sit in the fridge. You can dry brine for days and days before the cook.
I cook from frozen, as needed.
I jus' thaw in sink, or on counter, 1-2 hours, where th' surface is summat thawed, an' will retain rub/seasonin's.
In this case, ya can use rubs with more salt, or add add salt, if they don't have.
That bein' said, with an SNF Wagyu??? I'd prob'ly thaw/dry brine it.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
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