It is the best looking piece of brisket I have seen since I’ve been buying the cut. A section of the point and weighs 5#. I did not hesitate to pay the asking price for this reason.
I hadn’t planned a brisket cook so I asked them to vacuum seal for freezing. It is now defrosting in the fridge for Sundays cook.
Can I remove it from the bag and salt while it is still fairly frozen. Is there any reason or reasons why this is or is not a good idea. I like to give at least 24 hours for dry brine but don’t look like it’s going to be completely defrosted before tomorrow evening, leaving only 12 hours before the cook.
I hadn’t planned a brisket cook so I asked them to vacuum seal for freezing. It is now defrosting in the fridge for Sundays cook.
Can I remove it from the bag and salt while it is still fairly frozen. Is there any reason or reasons why this is or is not a good idea. I like to give at least 24 hours for dry brine but don’t look like it’s going to be completely defrosted before tomorrow evening, leaving only 12 hours before the cook.
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