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Brining before freezing?

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    Brining before freezing?

    curious if this would work, especially on chicken wings - if I could dry brine an entire bag of chicken wings then freeze them it would make for much faster spur of the moment meals!

    #2
    Yep, I do it all the time for chuck roasts and butts. You can go ahead and apply the rub prior to freezing, as well.

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    • OSB
      OSB commented
      Editing a comment
      Do you dry it on a rack after it thaws out? Steve R.

    • Steve R.
      Steve R. commented
      Editing a comment
      OSB, I take it from the freezer straight to the smoker, and it can thaw on its own time. Might add up to an hour of additional time to cook, but I have had a frozen 8# butt and a fresh one of the same size get done around the same time sitting side by side.

    #3
    Interesting! I never thought of doing that. Great idea that I will be utilizing.

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      #4
      ^ Having said all of that, I have only done it for low and slow cooks. Frozen wings might do best if they are thawed prior to cooking.

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        #5
        If I wanted to do frozen wings, I'd go low and slow until they were thawed, and then crank up the heat. Just think of this as a faster way to get 'em thawed.

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