Sous Vide Brisket Flat and finished on the Egg

Spring Chicken · May 2015

When I got my Sous Vide machine just over three weeks ago, I made a list of things I wanted to try. Steak, of course, and chicken breast, of course, and now Brisket. Actually a brisket flat because even this little 2½ pounder had to soak in the 131° Sous Vide bath for 48 hours. Yes, 48 hours.

This one I didn't do any of the things I would normally do for a brisket: smoke, heavy on the rub, inject, cook at 250°, trim fat off, rest in foil and towel, drink multiple rum and cokes. Nope... Not a one.

I just followed one of the YouTube video recipes, thinking the only thing I would do different at the end was to sear on the Egg instead of in a hot skillet like they did. But everything else was copasetic. I did this because I need to know what a "Great Sous Vide" brisket would taste like.

Anyway, if I ever do it again, I'll definitely use some of the really good rubs our good Egghead friends produce and use. I'll also smoke the brisket, probably cold smoke with some cheese, first. And I will definitely trim off almost all of the fat.

Here's my pictorial accounting of it.

http://youtu.be/81C6sJJgshU

Now I've got to try Sous Vide Salmon.

Spring "So Far The Egg Is Ahead" Chicken
Spring Texas USA

Raymont · June 2015

I did one recently where I smoked it first for ~8 hours then finished sous vide for 24 hours at 150. Turned out great!!

nolabrew · June 2015

Raymont said:

I did one recently where I smoked it first for ~8 hours then finished sous vide for 24 hours at 150. Turned out great!!

Would you do it the same way again? I'm getting a sous vide today and I'm really interested in doing a brisket, but I've heard some differing opinions on it. Smoke first and then sv makes the most sense to me, but I read that the smoke flavor dissipates in the sv.

bweekes · June 2015

@Spring Chicken This is one of the few instances where I'd recommend getting some smoke on it BEFORE you SV. You need to break down the connective tissue and have the fat render, otherwise, you'll be stuck with a "slimy" texture. All of this said, incorporating SV works great for a lot of meats, but I have never been a fan of beef (other than maybe short ribs) - but that's just my preference. I think SV really shines with vegetables, chicken, and things that require precise temperature control (poached eggs, creme brulee, etc).

Foghorn · June 2015

Nice video. I have a question about brisket parts definitions.

You clearly got a portion of both of the muscles (pec major which is larger and leaner and pec minor which is smaller and has more fat around and through it) that make up the brisket with the fat stripe that runs between them. Doesn't that make what you cooked really a "point"? In Aaron Franklin's video on sliding a brisket he basically stops slicing the "flat" and reorients to slice the "point" when he gets into some of the pec minor and surrounding fat.

Also, is the idea of 48 hours at 131 supposed to be that it will take a tough piece of meat and make it tender by cooking the protein and rendering the fat for that long at that time - similar to the effect of a traditional brisket cook that is done in about 1/4 the time but involves cooking the meat to a higher temp? If so, does it really accomplish that - was the brisket tender like it would be the way most of us cook it?

Raymont · June 2015

I will note that the brisket I smoked then SV was a flat that didn't have much fat. I was worried I would dry it out if I finished on the egg. It came out with great flavor, and I will certainly do it this way again. It is difficult for me to find a full packer and my Costco just sells flats. Another way to think of it.. If you haven't mastered brisket yet, try it this way with a flat, I really don't think you will be dissappointed. I actually think that it will help the learning curve for when you cook full packer briskets on the egg. (develop your knowledge of taste/doneness/tenderness). With SV, your taking the critical/hardest parts out of brisket--(when is it done? did I dry it out? Did I time it right when to serve).. Why not take these out of the equation until you get good at it!!?

Spring Chicken · June 2015

Thanks for the comments and suggestions guys. That's why I post these things. I always learn from the replies.

Spring "Still Learning After Seventy Four Years" Chicken

Spring Texas USA

Sous Vide Brisket Flat and finished on the Egg

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