Trying a new Brisket Method ... Input PLEASE

Alton

Whats your honest thought..... Rub and refrigerate the brisket for two nights.... cold smoke brisket for 3-5 hrs... sous vide for 40+ hrs @145°.... refrigerator over night.... smoke on grill with beer pan @225° until internal is 150° then FTC for an hour or two before serving....
looking for your thoughts..? 

Thanks 

kl8ton

I would skip the beer pan.  Drink the beer.  Do it.  Document it.  Share your results with us.  Take pics! 

Battleborn

Seems like a bunch of unnecessary work to me, but as kl8ton said above, give it a whirl and document. You may have stumbled upon an all new rage.

lousubcap

No clue but appreciate the progressive thinking here.  Will be interested to see how, after that cycle the 150*F brisket turns out. 

Mattman3969

I think @The Cen-Tex Smoker did some experiments with SV brisket with decent results. Maybe he will chime in with his thoughts. 

I question 2 day with rub especially if the rub has much salt in it.  I think it will start a curing process and change texture of the meat. Other than that I think it would be a fun experiment 

Alton

Mattman3969 said:

I think @The Cen-Tex Smoker did some experiments with SV brisket with decent results. Maybe he will chime in with his thoughts. 

I question 2 day with rub especially if the rub has much salt in it.  I think it will start a curing process and change texture of the meat. Other than that I think it would be a fun experiment 

After some thought, I did decide just one night of rub in the fridge ...

QDude

What do you think this method will do for the brisket?  Or is this just an experiment?

The best brisket I have done to date was with my new KBQ smoker.  Added flavor that my egg can't do.

Mattman3969

After thinking about this some more doesn’t meat need to be cured before a cold smoke?  I guess it depends on the pit temp you plan on but I always think of cold smoking as temps between 60 & 85ish degrees.  I don’t think that is safe. Hopefully someone more knowledgeable than me will chime in.  

Alton

QDude said:

What do you think this method will do for the brisket?  Or is this just an experiment?

The best brisket I have done to date was with my new KBQ smoker.  Added flavor that my egg can't do.

I expect it to be extremely tender... a better beef flavor, more like steak then brisket...I SV a brisket before with only the smoke on the back... incredible tenderness and consistency.. but not enough smoke... that’s why I’m going cold smoke - sv- finish smoke ... we’ll see..stay tuned 

Alton

Mattman3969 said:

After thinking about this some more doesn’t meat need to be cured before a cold smoke?  I guess it depends on the pit temp you plan on but I always think of cold smoking as temps between 60 & 85ish degrees.  I don’t think that is safe. Hopefully someone more knowledgeable than me will chime in.  

The way I’m looking at it’s only for three or four hours before hitting the SV immediately...safety should be fine 

The Cen-Tex Smoker

I make pastrami almost exactly like this. It’s works really well. 

I will say the Sous Vide brisket does not have the texture I like compared to a smoked brisket. It’s a little firmer and lacks some depth of smoke. The pastrami works better because of the long brine and I steam it at the end as well. 

Alton

The Cen-Tex Smoker said:

I make pastrami almost exactly like this. It’s works really well. 

I will say the Sous code brisket does not have the texture I like compared to a smoked brisket. It’s a little firmer and lacks some depth of smoke. The pastrami works better because of the long brine and I steam it at the end as well. 

That’s why I’m smoking on both ends of the cook 

The Cen-Tex Smoker

Mattman3969 said:

After thinking about this some more doesn’t meat need to be cured before a cold smoke?  I guess it depends on the pit temp you plan on but I always think of cold smoking as temps between 60 & 85ish degrees.  I don’t think that is safe. Hopefully someone more knowledgeable than me will chime in.  

Good call- If you want to ensure that you stay on the safe side, You wouldn’t want to go over 3+ hrs or so in the cold smoke. Then i would vac seal and ice bath it until cold before the SV cook. You could go 4 if you ice bath it right at 4 hours. If you go 5 hours then throw it into a sous vide it could take another couple of hours to get to a safe temp in the middle of a big brisket. You Would be well past any recommended safety guidelines at that point. . 

The Cen-Tex Smoker

Alton said:

The Cen-Tex Smoker said:

I make pastrami almost exactly like this. It’s works really well. 

I will say the Sous code brisket does not have the texture I like compared to a smoked brisket. It’s a little firmer and lacks some depth of smoke. The pastrami works better because of the long brine and I steam it at the end as well. 

That’s why I’m smoking on both ends of the cook 

That’s what I do with the pastrami. It helps. Definitely firms up the bark and you’ll need that. Your bark won’t firm up much if any in the cold smoke part. 

The Cen-Tex Smoker

I would ice bath after the sv cook and cook a little hotter. It takes a little time for the bark to setup. I go like 325-350 with  a cold brisket for that part. 

20stone

150F IT seems pretty cool for a brisket, and may not melt the fat as much as you might like.  With the SV, it would be safe to eat, but perhaps not fun to eat (think about biting into a 130F chicken thigh after a 10 hour SV).

As a side note, I have done @The Cen-Tex Smoker's pastrami, and it's awesome.