About 4 days into the brining the fridge went haywire and froze the entire brisket and brine. We were gone for 4 days so now it's thawing out. Can I continue the brining when it thaws out or is it ruined?
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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Club Member
- Dec 2015
- 754
- Lubbock tx
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I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
you may be on to something? The ice crystals are sharp and will tenderize the meat maybe allowing the brine to penetrate more. Or it might make the meat mushy (not saying bad just saying you may have corn beef hash) or a combo of both but it will still taste great! Let us know!
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Originally posted by mad mike View PostAbout 4 days into the brining the fridge went haywire and froze the entire brisket and brine. We were gone for 4 days so now it's thawing out. Can I continue the brining when it thaws out or is it ruined?
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Erik S.
mad mike Was it the flat,fat or the whole thing? I would think that the slow freeze would destroy the cell structure, As compared to a blast chill. Mushy at worst I would "guess." The fat side may stand a better chance is my "guess." Honestly, I would be more interested in having you finish it ASAP and see what it tastes like. I am completely curious as to how much flavor got in there and what the damage is if you proceeded now as if it was ready. Well when it defrosts anyway. Good luck.
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