Brisket question to everyone

[boomers bbq]

Here is my problem, I have a 15lb brisket in the freezer that I completely forgot about taking out. I wanted to cook it for tomorrow
So is it possible to take it out now and still be able to cook it and have it done in time for the game tomorrow?
Thank you all for your help

 

[Jbowie]

Sous Vide

If you have a sous vide and meat is still in cryovac, throw it in for 3 hours or so.

 

[SmittyJonz]

Put it in a 5 gallon bucket (in cryo still) with water slowly running into full bucket for a cpl hours

 

[SmokeOCD]

Start earlier than normal, after the thawing methods already given, and once you wrap you just keep cooking until it probes tender. If you start it tonight, you easily have 18 hours to cook + tons of time to rest before the game.

 

[Itsdone]

fill a cooler with cold water and submerge the brisket till thawed. I would say about 4-6 hours.

 

[Jason TQ]

I mean you could just cook it from fully frozen :becky:.

The outside doesn't look as good since the rub doesn't set well, but it was still damn moist and flavorful :grin:. Took about 2hrs to get it to a "thawed state" of where'd you normally just put it on the cooker and then it cooked like normal after that.

https://www.bbq-brethren.com/forum/showthread.php?t=252841

Even shot a video of live slicing as to not fake anything.

https://www.youtube.com/watch?v=hRR_Qe9srts

 

[Vision]

https://www.youtube.com/watch?v=ZT3m4xV34V0