Best Way to Defrost Brisket

Your family is coming to town for the holidays. They’ll be here in just a few days. Two weeks ago, on a whim, you bought a 12-pound beef brisket to serve them. But now you’ve got a problem. That huge brisket’s frozen solid, and you have absolutely no idea how to defrost it!

The best way to defrost a brisket is to thaw it in the refrigerator. It will defrost the meat evenly and it is still cold enough so that bacteria won’t get into the food. The frozen brisket should be left in the fridge for about three days to fully defrost.

Other ways to defrost your brisket include cold water immersion and microwaving. However, these are not the optimum way.

Why is refrigerator thawing best?

Thawing your brisket in the refrigerator is your best option for three reasons:

• It’s the easiest way. You won’t have to think about it or lift a finger (except for removing the brisket from the freezer and placing it in your refrigerator, that is).
• It’s the safest way. Refrigerator thawing permits food to defrost gradually and, therefore, evenly. You don’t want part of your food to be thawed while the rest is still frozen, because that increases the chance of spoilage on the outer surfaces before it’s ready to be cooked.
• It’s the least invasive way. The texture of your brisket will not be affected by just letting it defrost naturally in the refrigerator.

How should I store it in the fridge?

Keep it wrapped and place a plate underneath it to catch any drips. Refrigerators are usually set at between 35 and 40 °F (2 and 4 °C). This is a safe range for the defrosting of meat. Of course, your brisket will defrost a bit faster if your refrigerator is set at the upper end of that range.

The US Food and Drug Administration recommends buying an appliance thermometer. This will ensure that your refrigerator is set at the correct temperature and that it remains there consistently. 

How long will it take to defrost that way?

Plan on three full days for a solidly frozen large brisket to thaw all the way through in the refrigerator. One extra day won’t hurt it, either.

You can poke it with a sharp knife to see if it’s thawed. But even if it’s slightly icy in the middle, that’s okay

How long can I keep it in the refrigerator?

After thawing, you’ll probably want to cook your brisket right away. However, it should stay safe for another three to five days in the coldest part of your refrigerator.

Why is 40 °F (4 °C) so important?

According to the United States Department of Agriculture, poultry and raw meat that is not kept cold can become hosts for Staphylococcus, Salmonella, and E. coli bacteria. These organisms thrive in temperatures that are between 40 and 140 °F (4 to 60 °C), a.k.a. the “Danger Zone.” Under these conditions, their quantities can multiply rapidly, doubling in just twenty minutes.

Food poisoning is the unfortunate result of bacteria or viruses getting on our food, and then into our bodies. The symptoms of food poisoning can vary, including stomach upsets, fever, and headache.

Persons most susceptible to severe effects from food poisoning are young children, older adults, the chronically ill, and pregnant women.

What’s another way to safely thaw brisket?

If you’ve run out of time and need a quicker process, you can safely use the cold water method. You’ll need to place it in a bath of cold water for about four hours, changing the water every half hour.

More about the cold water method

The cold water method requires a bit more effort and a watchful eye on the clock.

First, fill up your kitchen sink or ice chest with cold (never warm or hot) water. Wrap your meat in a waterproof plastic bag and seal it tightly. Then immerse it completely in the cold water.

Change the water every 30 minutes, ensuring that the water is always cold so that the temperature won’t rise above 40 °F (4 °C). The 30-minute rule is iron-clad and should not be skipped.

If you choose this method, it’s safest to cook the meat immediately after thawing.

Whatever you do, do NOT thaw it by leaving it out on the kitchen counter. This could spell trouble. The inside will remain cold but the outer layer will warm up to a temperature that allows bacteria to grow.

Likewise, never refreeze thawed meat. The bacteria that has accumulated on it will not be killed by freezing. Their growth will just be slowed down, but it will resume once the meat is thawed again.

Why does it take so long to thaw a brisket?

Beef brisket is a boneless cut that comes from the cow’s chest, which supports 60% of its body weight, and is therefore quite solid and full of collagen.

An entire brisket can weigh between 12 and 18 pounds, although it can be sold in two parts. These are called the flat cut and the point cut.

Because full briskets are so large and heavy, they defrost slowly, but even the separate parts are thick enough to require a fairly long thaw.

Can I use the microwave to defrost a brisket?

It’s possible, but you might end up with overcooked meat with an undesirable texture. More importantly, the external temperature probably will have entered the “Danger Zone” and the meat must be cooked right away.

The US Department of Agriculture has created a explaining the Danger Zone:

https://youtu.be/T5C335jleZA

Can I freeze leftover brisket?

Absolutely. Refrigerate leftovers within two hours and, as soon as possible afterward, freeze them in airtight containers. They’ll taste best if you use them up within two months of freezing.

What is the best part of the brisket to buy?

Cookbook author Jamie Geller explains that brisket’s flat cut portion (also known as the first cut) is the leaner of the two parts and that the pointcut (otherwise known as the second cut) is more marbled, making it harder to slice.

If you’re undecided, or if you’re going to be cooking for a large group, maybe just buy the entire brisket.

Ways to use brisket

Brisket can be braised, smoked, baked, boiled, and roasted. It is used to make corned beef, pastrami, pot roast, soup, tacos, and barbecue. Try reading some brisket recipes while you’re waiting for it to thaw.

And think about what you’ll do with the next big brisket you buy. You might consider cutting it in half and freezing both portions. That way, you can make a smaller one just for yourself  (and it won’t take as long to defrost).

Always wrap a fresh brisket well in a tightly-sealed freezer bag before freezing it. It should keep well, just as with other meats.

Historical and Cultural References

Another way to utilize your time during the defrosting period is to read up on the historical and cultural significance of briskets. This will undoubtedly have the extra benefit of putting you in the right mood for cooking your brisket. 

According to Wikipedia, the word “brisket” comes from the word “briósk,” which in the Old Norse language meant “cartilage.”

Brisket has been a popular food item among the Ashkenazi Jewish community since the 1700s, if not earlier. It is a traditional selection served at many gatherings for religious holidays, such as Passover, and is seen as one of the most significant foods in Jewish cooking and culture today.

Variations of brisket are featured around the world in dishes such as boiled beef (England), pot roast (United States), corned beef (Ireland), smoked meat (Quebec), Texas smoked brisket (Texas), and serve as the basis for a number of other dishes in Korea, Hong Kong, Thailand, New Zealand, India, and Italy.

And did you know that a brisket recipe is included in Nora Ephron’s novel, Heartburn?

Conclusion

By now, you’ve learned that the best way to defrost brisket is to plan ahead. Let time do all the work for you. But if that’s not possible, there’s always the cold water method.

Because brisket is one of the least tender cuts, it requires special attention to bring out its best qualities. One part of that attention is making sure it’s defrosted properly before cooking it.

The extra time you put into preparing this delicious cut of meat will be well worth it when you sit down to enjoy your meal. The reward for all that planning and waiting will be those mouth-watering slices of comfort food, surrounded by delectable juices that have been married with wine, herbs, onions, and other vegetables.

Your fork-tender brisket swimming in a rich sauce truly will provide a warm welcome for your family and friends.