Thinking of new ways to deal with thin emaciated briskets with no fat. We can't always have a 18lb Wagu to cook. Maybe dry brine/ rub the day before and toss it in the freezer for the night. Then smoke it 325-350f. By theory it should have more bark and smoke ring. Any thoughts?
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Smoking a frozen brisket
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May loose some moisture due to purge. Would be better to dry brine and let sit 48 hours for the salt to work its way deeper before freezing. That way when cooking those ruptured cells that loose the fluid will retain the moisture at least between the fibers better. I dunno though. Never tried it. Do two side by side and maybe a 3rd normal to be a control. I would think a better bark due to the colder meat as well as ring.
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Definitely the smoke ring should be incredible starting out with that cold meat and using one of your stick burners.
Can’t comment about the bark though. As I have never tried smoking frozen meat before.
Good luck and please let us know how about this turns out.
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I frequently cook butts from frozen, and they turn out just fine in about the normal amount of time. Brisket is a different beast, but I think your plan is solid.
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Well I only had about 20 kilos of mesquite at the house so I had about 3 hours total cook time. Was rushing with work so tossed it on at 200f with dirty smoke. Cooked it for 3 hours till it was about 120f and I was out of wood. Was also cooking 4 pork shoulders so pulled it all and jammed it ( as it jammed to fit) in the oven and cooked on lowest heat posible till the shoulders hit 200f and pulled it all. Brisket hit 165. I will take it to a bbq class on Sunday and finish it off for the clients to eat. Pork shoulder is for my sons 4th birthday on Saturday.Last edited by Ahumadora; November 8, 2019, 03:11 AM.
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