The Step You Can't Skip When Smoking Brisket

When smoking brisket, it can be tempting to skip the hours-long thawing process. However, the defrosting step is crucial not just for flavor and texture but also food safety.

Smoking frozen meats can allow dangerous bacteria to proliferate, as a smoker won't cook frozen brisket quickly enough, exposing the meat to risky conditions.

Exposing the cut to freezing temperatures also impacts juiciness, as water suspended throughout the meat will leak during thawing, which increases the odds of mushy or dry beef.

To avoid this, let the beef slowly rise in temperature in the fridge. Thawing in cooler temperatures causes less harm to the beef's structure while making it food safe.