Fill your sink or something deep enough with cold water. Put the side of the brisket you want thawed in the water up to the point where you'd like to cut. If you can't cut it with anything while frozen, you should be able to do so in short order when it the side you want to cut softens a bit. Vac seal the side that remained frozen and put it back into the freezer.

I bought some frozen large pork chops from a farm and they came frozen in a vac pack of 4. I only needed 2, so I put the pack in the sink so that the two were in the water. They softened up very quickly, so I could pull them apart from the other two chops. Vac sealed the other two and put them back in the freezer. Worked great. Using the other two this evening.

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Posted by andouille

A table near a waiter.

Member since Dec 2004

10726 posts

Posted on 8/10/15 at 1:43 pm to Gris Gris

What Gris Gris said. The danger on refreezing from a complete thaw is bacteria grow and the surface while thawing, then if you refreeze the bacteria have a head start during the 2nd thaw. And of course the ice crystals get to do their damage twice, making for mushy meat. As GG said, the secret is not completly refreezing the 1st time.

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Posted by Tiger Ree

Houston

Member since Jun 2004

24557 posts

Posted on 8/11/15 at 4:57 pm to Gris Gris

Thanks for the replies, especially yours Gris Gris. Sounds like it would work.

Kosmo Cramer's sounded good too.

quote:
This is what they invented band saws for.

If only I had room for a band saw in my garage.

I have thawed the whole thing and am eating brisket every day this week. Tonight it is brisket on white bread with Miracle Whip and mustard.

Tomorrow brisket with Sweet Baby Rays warmed in the microwave and dill pickles on hamburger buns with Lay's potato chips.

Next night, I don't know yet maybe tonight's same thing or maybe brisket tacos and then back to sandwiches.

Thanks again !!!

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