Brisket 2 ways

MasterC

I've been wanting to sous vide a brisket and my chance arrived. Decided on splitting the flat from the point and seasoned both with salt and black pepper. Shrink wrapped each placing the point in the fridge. The flat was put in a bath at 135° for 30 hours then in a ice bath followed by refrigerator.


Fired up the egg, got it burning at 275° and put both on. After two and a half hours the flat reached 135°. 



Added some bacon, cheddar cheese, bbq sauce between two slices of toasted bread



Later the traditional cooked point for dinner 

briwald

Looks tasty!  

Foghorn

What's the verdict?  Is the sous vide as good a one smoked for the entire cook?

lousubcap

Nice try but I am not going down the SV rabbit hole.  Way to experiment.  I would expect two different taste experiences if nothing else than two different cuts of brisket.
Next time your window opens  you may want to consider splitting length-wise so each type cook has the same flat/point make-up.  But just an observation.  
I'm sure it was fun and quite tasty across the cooks.

Photo Egg

Agree with @Foghorn
Tell us your opinion on the SV brisket.

smbishop

It sure is fun experimenting with cooks on the Egg.  Thanks for sharing.  I haven't seen my egg that white in over 10 years!

MasterC

The sous vide was good. Tender moist and you really got a smokiness which I thought would be lacking. Even after chilling the leftovers it retained the moisture. It's a winner.

The point is still a cooking 

MediumRarely

MasterC said:

The sous vide was good. Tender moist and you really got a smokiness which I thought would be lacking. Even after chilling the leftovers it retained the moisture. It's a winner.

The point is still a cooking 

Nicely done. You may want to try the next one @155F. I have found it to be a more traditional texture and still quite juicy. Cold beef does suck up the smoke -  I was a bit surprised as well. Did your 135F have a more firm texture? Like steak?

MasterC

Pulled at 208° degrees, wrapped and placed in a cooler?


I  sliced the flat thinner for sandwiches and it was extremely tender but not fall apart. I would do this again. 

MediumRarely

I go both ways!

caliking

I think you got the best of two/both worlds right there. 

caliking

Did some digging, and past SV brisket runs include 152F x 36hrs (brisket nihari) and 147 x 24hrs (brisket rendang). Both were finished on the egg at 250F x2-3hrs.

Both were made into non-'cue items, and  both were delicious. 

MasterC

Both were delicious. Here's the point


I need to compare again but the sous vide might have a smoker flavor. 

Money_Hillbilly

@MasterC I have experimented with SV briskets for a number of years.  I have tried temps from 135-155 and times from 24-36 hours.  I usually cut them into two pieces down the middle keeping the flat and point attached to each half.  While I was pretty happy with the results the outcome is very different than brisket smoked in my gravity fed smoker.  I love the SV for hanger steak, prime rib roasts, tritips and beef short ribs but I am back to fully smoking briskets.  

MasterC

Money_Hillbilly said:

@MasterC I have experimented with SV briskets for a number of years.  I have tried temps from 135-155 and times from 24-36 hours.  I usually cut them into two pieces down the middle keeping the flat and point attached to each half.  While I was pretty happy with the results the outcome is very different than brisket smoked in my gravity fed smoker.  I love the SV for hanger steak, prime rib roasts, tritips and beef short ribs but I am back to fully smoking briskets.  

It's always fun to step out and try something new. 
Our grocery always has cut up or small flats in the case and you guys cooking those corn beef briskets peaked my curiosity.