This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Defrost Brisket

  • Filter
  • Time
  • Show
Clear All
new posts

    Defrost Brisket

    Anyone have thoughts on how long a 16 pound brisket will take to defrost?

    Fully defrost? Maybe 3 days. But partial will probably be 2 and you can start cooking from a partially defrosted brisket.


    • scottranda
      scottranda commented
      Editing a comment
      Depends on fridge temps though. Speeding things up include putting it in an ice bath for a day, but that is quite cumbersome.

    Yup. 3 days is good. However, a few people here cook them straight from frozen with no reported issues.


    • CaptainMike
      CaptainMike commented
      Editing a comment
      Yep, just give it another hour or so.

    Thank you!


      I typically defrost in an ice bath due to limited fridge space. I'm guessing it may take 6 hours or so?


        I agree, throw that puppy on the smoker and let it go. If you want faster results and have a SV setup, you can always run it in a hot bath and get it going that way. A few hours go by then toss it on the smoker.


        • Sid P
          Sid P commented
          Editing a comment
          How do you handle dry brining if you’re starting from frozen?

        The issue with cooking from frozen will be trimming. You likely want to trim away most of the fat and if it was frozen untrimmed... you can't (unless you cook enough to thaw the outside, pull it and trim then).

        I'd pull it down, that in the fridge for a day or so in order to let you trim and then season and smoke.
        Last edited by rickgregory; October 20, 2021, 08:28 PM.


          If I'm strapped for time I thaw mine in a cooler in the bathtub (in a couple trash bags tied to not leak) with cold water overnight, by morning it's good to go. If I have the time I fridge it, give it 3 or 4 days at least.


          • Clark
            Clark commented
            Editing a comment
            Huskee Don't you trip on it when you shower?

          • Huskee
            Huskee commented
            Editing a comment
            Clark I shower every Sunday whether I need it nor not. Never have a brisket thawing on Sundays!

          DanMancuso I have a 13 lb brisket in the frig thawing now. It is day 3, and it is only now getting soft around the outside.
          I am not cooking it until Saturday so I am giving it plenty of time.


          • Huskee
            Huskee commented
            Editing a comment
            On day 3, but it hasn't been a full 3 days? Sounds about right. Would likely still be a little crispy as you started trimming anything deep. We usually pull them out on Sunday eve or Mon for me to prep on Thurs and cook Fri or Sat.

          Would it thaw similar to a frozen Turkey?



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          The Cool Kettle With The Hinged Hood We Always Wanted

          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special

          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker

          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailed review

          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker

          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          The Good-One Is A Superb Grill And A Superb Smoker All In One

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our complete review