Sous Vide Brisket

GrateEggspectations

Packer sectioned up, slathered with mustard and salt and pepper, then sous vided for 28 hours. Pulled from the bath and then smoked with hickory for 4 hours.  

Sliced and served on brioche buns with vidalia onions, homemade dill pickles and barbecue sauce. 

Thanks for looking. 

lkapigian

Looks Great !!

JohnInCarolina

Very cool.  How do you compare it to a straight smoked one?

GrateEggspectations

JohnInCarolina said:

Very cool.  How do you compare it to a straight smoked one?

Hard to say, as this packer was literally in my freezer for years before use. Probably quite similar overall. I like bark, and the short period on the Egg didn’t allow much to develop. 

The thing I like about the sous vide is it negates the need for an overnight cook and allows one great control over timing. Guests for brisket at 6pm? Sous vide starting at noon the previous day and then simply smoke 3-4 hours the day of and then let rest. 

lkapigian

I did one a few weeks ago was very pleased ... was able to keep it whole but agressivly trimmed .....I did do a 3 hour smoke Before the bath

The Cen-Tex Smoker

GrateEggspectations said:

JohnInCarolina said:

Very cool.  How do you compare it to a straight smoked one?

Hard to say, as this packer was literally in my freezer for years before use. Probably quite similar overall. I like bark, and the short period on the Egg didn’t allow much to develop. 

The thing I like about the sous vide is it negates the need for an overnight cook and allows one great control over timing. Guests for brisket at 6pm? Sous vide starting at noon the previous day and then simply smoke 3-4 hours the day of and then let rest. 

When I do bbq style or pastrami Sv brisket I ice shock the brisket out of the bath, then rub it up and smoke until the bark forms. Starting with a very cold brisket gives you more time in the smoke and more time for the bark to form. 

Skiddymarker

The Cen-Tex Smoker said:

GrateEggspectations said:

JohnInCarolina said:

Very cool.  How do you compare it to a straight smoked one?

Hard to say, as this packer was literally in my freezer for years before use. Probably quite similar overall. I like bark, and the short period on the Egg didn’t allow much to develop. 

The thing I like about the sous vide is it negates the need for an overnight cook and allows one great control over timing. Guests for brisket at 6pm? Sous vide starting at noon the previous day and then simply smoke 3-4 hours the day of and then let rest. 

When I do bbq style or pastrami Sv brisket I ice shock the brisket out of the bath, then rub it up and smoke until the bark forms. Starting with a very cold brisket gives you more time in the smoke and more time for the bark to form. 

Pretty much the ChefSteps technique, always results in great brisket. ChefSteps uses a glaze with liquid smoke that is not overbearing and as CenTex says, the chill gives a little longer for the smoke to work, even a nice ring. 

lousubcap

I have gone down many slippery slopes thanks to this forum but I can honestly say I will not go down the SV road with a brisket.  I am fully able to acknowledge that I may be missing out on one of the finer things in life but I am good with that. 

The Cen-Tex Smoker

lousubcap said:

I have gone down many slippery slopes thanks to this forum but I can honestly say I will not go down the SV road with a brisket.  I am fully able to acknowledge that I may be missing out on one of the finer things in life but I am good with that. 

You aren't missing anything. I’ll never do it again for bbq style but it’s amazing for pastrami. Had to try it once.