Weird Brisket Q

NDG

Weird Q  . . bought a big $75 costco packer brisket for a small neighborhood chili cook-off this Sat.  We are super busy, so I dont have time to eat it fresh off the smoker, so really only need it for (1) batch of smoked brisket chili. 

My weird question . . . could I cut this brisket length ways in two pieces (so each part still has flat/point) and just smoke half of it & freeze other half for future chili cooks?  Weird I know, but this would also lower my cook time on the BGE (not require me to wake up at 5am) but I wont do it if the end product will be crap.  Let me know your thoughts - tnx !!

JohnInCarolina

Absolutely.  

lkapigian

Heck if for Chile, cube it pan the cubes and smoke, more surface area , more smoke , 

GrateEggspectations

I have portioned out packers (often in 3-5lb chunks) and cooked them separately on numerous occasions. No issues. Never lengthwise though, but I don’t see what difference that would make. 

I say go for it (not that I really know anything). 

NDG

Great thanks everyone !! I thought you all would say “smoke it all, then freeze leftovers” but happy to my original idea to split is not blasphemy. 

 Split long ways would allow for mix of fatty bites (point) and leaner bites (flat) bites, but it’s going to be a SOB to wrap and freeze. 

Langner91

Do any of your buddies / neighbors / co-workers / acquaintances have a vacuum sealer?  I would fit that half brisket in a long bag and vacuum seal it.

Unless you are going to smoke it in the next few weeks.

Let us know how it turns out!

NDG

Yes I have long bags, so I will use my vac sealer for sure - not sure why I didn’t think of that - tnx !!

GrateEggspectations

NDG said:

Yes I have long bags, so I will use my vac sealer for sure - not sure why I didn’t think of that - tnx !!

If you have a sous vide circulator, I highly recommend S&P before vac sewing and being put into the freezer. Then, you toss the bag into a pot with the circulator from frozen at your leisure. 

NDG

GrateEggspectations said:

NDG said:

Yes I have long bags, so I will use my vac sealer for sure - not sure why I didn’t think of that - tnx !!

If you have a sous vide circulator, I highly recommend S&P before vac sewing and being put into the freezer. Then, you toss the bag into a pot with the circulator from frozen at your leisure. 

Interesting . . do you miss the smoke?

NDG

Thin 2 Win - getting a little twisty on me but thinking all this bark / smoke will make some killer chili !!

NDG

Worked out well - I’d slice in half long ways again for sure.  Few slices were damn perfect, the rest turned to chili ingredient.

lkapigian

NDG said:

Worked out well - I’d slice in half long ways again for sure.  Few slices were damn perfect, the rest turned to chili ingredient.

Beautiful, awaiting the Chili..( then we all chime in on what is chili lol )

GrateEggspectations

NDG said:

GrateEggspectations said:

NDG said:

Yes I have long bags, so I will use my vac sealer for sure - not sure why I didn’t think of that - tnx !!

If you have a sous vide circulator, I highly recommend S&P before vac sewing and being put into the freezer. Then, you toss the bag into a pot with the circulator from frozen at your leisure. 

Interesting . . do you miss the smoke?

After 40 hrs of sous vide cooking at 160F, you give it an ice bath, then pat dry, then re-season, then smoke for three hours at 275-300. So the smoke is not missed, and the bark ends up being nicely set. Great results, in my (limited) experience. 

NDG

@GrateEggspectations yes I’ll try that 100% Next time.  Thanks.  

Chili is going for the 3 hr summer - oven has got pizza now, corn bread next, still breaking in new kitchen, feels good so far 👍🏼 

GrateEggspectations

lkapigian said:

NDG said:

Worked out well - I’d slice in half long ways again for sure.  Few slices were damn perfect, the rest turned to chili ingredient.

Beautiful, awaiting the Chili..( then we all chime in on what is chili lol )

Beans or no beans? Or is that question too caustic to be touched this evening? 😉

NDG

added 1 can pinto - classic salado smoked Brisket chili I learned here so long ago 

GrateEggspectations

Beautiful kitchen. Congrats. I bet you’re quite pleased. 

fishlessman

lkapigian said:

NDG said:

Worked out well - I’d slice in half long ways again for sure.  Few slices were damn perfect, the rest turned to chili ingredient.

Beautiful, awaiting the Chili..( then we all chime in on what is chili lol )

I don't use tomato or beans, would never win a chili cook off up here.   A bean cook-off, no problem.  Nothing better than Boston beans in a sandwich

GrateEggspectations

fishlessman said:

lkapigian said:

NDG said:

Worked out well - I’d slice in half long ways again for sure.  Few slices were damn perfect, the rest turned to chili ingredient.

Beautiful, awaiting the Chili..( then we all chime in on what is chili lol )

I don't use tomato or beans, would never win a chili cook off up here.   A bean cook-off, no problem.  Nothing better than Boston beans in a sandwich

Pics or it didn’t happen. 

NDG

fishlessman said:

lkapigian said:

NDG said:

Worked out well - I’d slice in half long ways again for sure.  Few slices were damn perfect, the rest turned to chili ingredient.

Beautiful, awaiting the Chili..( then we all chime in on what is chili lol )

I don't use tomato or beans, would never win a chili cook off up here.   A bean cook-off, no problem.  Nothing better than Boston beans in a sandwich

Ha I love it.  Chili always stirs the pot !!

fishlessman

GrateEggspectations said:

fishlessman said:

lkapigian said:

NDG said:

Worked out well - I’d slice in half long ways again for sure.  Few slices were damn perfect, the rest turned to chili ingredient.

Beautiful, awaiting the Chili..( then we all chime in on what is chili lol )

I don't use tomato or beans, would never win a chili cook off up here.   A bean cook-off, no problem.  Nothing better than Boston beans in a sandwich

Pics or it didn’t happen. 

Do you want my too hot for texas Yankee Chile recipe or my bean recipes, blue collar or holiday. I think I have 8 or9 bean pots. Bean sandwiches are a staple, Canadian white with ketchup. Have done Italian style beans as well. Goes well with a pork Canadian pie for the holidays

GrateEggspectations

@fishlessman

Call me ignorant, but I didn’t know bean sandwiches were a thing. Do I have to restrict myself to a quota of one recipe, or can you share all? 🙂

I am Canadian, and even I don’t know what “Canadian white” or “pork Canadian pie” are. If you are writing about them though, I hope it’s safe to assume they’re delicious. 

fishlessman

Toutiere, a traditional pork pie in eastern Canada. The gravy is ketchup. We cook it in December for Xmas parties.  Bean sandwiches is an newengland thing.  We have Gorton for sandwiches here on white as well but there's so many french spellings itmay be hard to find. A french tortiere pork pie is delicious,  remind me next week and I'll send my version. I can send bean recipes too, new england style, holiday sweet, and roschette blue collar,. Bean pots rule over crock pots

GrateEggspectations

@fishlessman

Thanks, I thought you might be referencing the pork pie we call “tourtière” but didn’t want to assume it wasn’t something else. Yes, they are great, and are a staple of the Christmas season in our household. Funny story - my mother used to make large batches at Christmas, so when we saw them make repeated appearances into the summer months, we called them “torture” pies. Thanks for jogging that memory. 

Thanks for the recipe offers. I’ll gladly take whatever you recommend whenever you have the time. 

fishlessman

My grandmother used to make them and freeze them, for me it was always a treat. Xmas time and family reuinions.  She gave everyone a different recipe,  I had to play around and come out with my own to replicate hers. I'm at camp,  if i don't send it next week,  really remind me

MaskedMarvel

GrateEggspectations said:

NDG said:

Yes I have long bags, so I will use my vac sealer for sure - not sure why I didn’t think of that - tnx !!

If you have a sous vide circulator, I highly recommend S&P before vac sewing and being put into the freezer. Then, you toss the bag into a pot with the circulator from frozen at your leisure. 

Interesting! We were on the outer banks and basically did this exact thing. Once. Was about a 40 hour sous vide, so in line with this thread. 

I’d brought my BGE out there from Greensboro, and we smoked it off for a few hours or so after the bath. 

Came out with what I’d describe as limited bark. Decent smoke flavor, not pronounced. And the whole thing being the color red of a pastrami. Texture followed as you’d expect from a pastrami, as well. 

Honestly - I was a fan. It was ridiculous doing the circulator with such a huge cut. We thought we were pretty spiffy with our giant Cambros. Go big or go home style. And the meat was really succulent and juicy. 

But. I was the only one. Everyone else was disappointed they didn’t get a more traditional Texas brisket out of the process. And, we’ve never tried it since. 

GrateEggspectations

MaskedMarvel said:

GrateEggspectations said:

NDG said:

Yes I have long bags, so I will use my vac sealer for sure - not sure why I didn’t think of that - tnx !!

If you have a sous vide circulator, I highly recommend S&P before vac sewing and being put into the freezer. Then, you toss the bag into a pot with the circulator from frozen at your leisure. 

Interesting! We were on the outer banks and basically did this exact thing. Once. Was about a 40 hour sous vide, so in line with this thread. 

I’d brought my BGE out there from Greensboro, and we smoked it off for a few hours or so after the bath. 

Came out with what I’d describe as limited bark. Decent smoke flavor, not pronounced. And the whole thing being the color red of a pastrami. Texture followed as you’d expect from a pastrami, as well. 

Honestly - I was a fan. It was ridiculous doing the circulator with such a huge cut. We thought we were pretty spiffy with our giant Cambros. Go big or go home style. And the meat was really succulent and juicy. 

But. I was the only one. Everyone else was disappointed they didn’t get a more traditional Texas brisket out of the process. And, we’ve never tried it since. 

From what I’ve read, the texture and taste is really contingent upon your times and temps. You can dial it in anywhere from a steak like texture to mush, if that’s more your jam. I think I’ve seen Kenji Lopez-Alt discuss this somewhere. 

Also, I should mention that the long sous vide sessions can generate some pretty substantial evaporation, so I did what a lot of people do and doctored an old cooler to be used with the Anova.