Brisket sandwiches

GrateEggspectations

Wanted a fun but easy-ish cook this afternoon, as it’s my first day of two weeks off to celebrate the birth of my son, our second child. 

Took a previously sous-vided brisket (to 140 IT) out of the freezer, thawed it, rubbed with a homemade concoction and smoked for a good four hours or so, until 203 internal temp. Surprisingly, was really, really tender. 

I can’t claim this as the most traditional brisket sandwich out there, but it did the job and did it well, and my five year old daughter asked for more (which she never does!). 

Thanks for looking. 

lkapigian

That Second Pic....OMG

GrateEggspectations

Live update: Daughter just asked for a third helping. Literally never seen that before. 

SciAggie

Good eats right there. I made a brisket sandwich the other day - I had almost forgotten how yummy they are.

pgprescott

You can keep that “traditional”. I’ll take a couple of those. BRAVO!

ColbyLang

Looks awesome. How long did you sous vide it? Been wanting to do it on a brisket 

lousubcap

Congrats on arriving home with your expanded family.  Glad all are doing well, especially Mom and baby!

Way to help out in the kitchen with brisket   No surprises with a well-cooked brisket going in, thus you just reaped the reward of a great prior cook.

So, a few days into this paternal leave gig (a GWN deal) it's time to go for the gold and fire up another brisket to enjoy the cook, eats and even the freezer restock.

Congrats again on the birth of your son!

Mattman3969

Killer sammich !

Theophan

Congratulations on the birth of your son!

And what a great story and pictures -- never would have thought of any of that.  Sure looks like it turned out great!

smokingal

That's one tasty looking sandwich.  The request for seconds from the kiddo is proof positive of a job well done.  Nice work!

CigarCityEgger

Yep, that’s how you do it 

GrateEggspectations

ColbyLang said:

Looks awesome. How long did you sous vide it? Been wanting to do it on a brisket 

It was a while back that I SV’d it, but I think it was maybe 24hrs at 140. I then froze them and smoked for about 4 hours at 300 yesterday. Surprisingly, despite the freezing, this was one of the most tender briskets I’ve made. 

When I want to SV anything, I often look to Kenji.
https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

If you do try a SV brisket, be sure to circle back with your results!

GrateEggspectations

@Theophan: Thanks so much! We feel so lucky that things went so perfectly, despite it being a high risk delivery. 

thetrim

That

Looks

Incredible