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48hr Sous Vide Brisket

GRN96WS6
GRN96WS6 Posts: 60
in Beef
I did a 48hr sous vide brisket @145 degrees then seared it 2 mins per side on the BGE at 600 degrees, the result made me happy, let 's hope the party patrons later feel the same.




















Tommy
LBGE
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Comments

  • Black_Badger
    Black_Badger Posts: 1,182
    I've been wondering bout this for quite some time now, but haven't pulled the trigger yet. Hard to argue with the bend on that slice! How do you like the taste?

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • hoofaloos
    hoofaloos Posts: 242
    Looks good.  I love my sous vide but don't know if I can bring myself to going with a brisket.  Maybe the flat though.  Let us know how it turns out
    XLBGE- Napa, CA by way of ATX


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  • GRN96WS6
    GRN96WS6 Posts: 60
    The taste was good, not quite as good as smoking it but it still had good flavor all over and the party attendees didn't complain. 
    Tommy
    LBGE
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  • Tinyfish
    Tinyfish Posts: 1,755
    Looks good.
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  • KamadoDragon
    KamadoDragon Posts: 18
    I wonder what would happen if you put a brisket on the egg until you hit the stall then in the Souis Vide for 12 hours. You would get the best of both worlds; the traditional flavor of a smoke, and the collagen phase change goodness of a long exposure to heat.
    Cooks on: Large Big Green Egg
    Location: Somewhere north of Dallas and south of Oklahoma.

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    KamadoDragon said:
    I wonder what would happen if you put a brisket on the egg until you hit the stall then in the Souis Vide for 12 hours. You would get the best of both worlds; the traditional flavor of a smoke, and the collagen phase change goodness of a long exposure to heat.
    You can do that or you can slow smoke it for a few hours after the bath to the set the bark. I used an ice bath to chill mine then rubbed it and threw it on the egg for like 6 hrs at 225. Still a work in progress but I like that technique the best so far


    Keepin' It Weird in The ATX FBTX
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  • hoofaloos
    hoofaloos Posts: 242
    The Cen-Tex Smoker said:
    KamadoDragon said:
    I wonder what would happen if you put a brisket on the egg until you hit the stall then in the Souis Vide for 12 hours. You would get the best of both worlds; the traditional flavor of a smoke, and the collagen phase change goodness of a long exposure to heat.
    You can do that or you can slow smoke it for a few hours after the bath to the set the bark. I used an ice bath to chill mine then rubbed it and threw it on the egg for like 6 hrs at 225. Still a work in progress but I like that technique the best so far


    how long in the bath before the smoke?  and at what temp?
    XLBGE- Napa, CA by way of ATX


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    hoofaloos said:
    The Cen-Tex Smoker said:
    KamadoDragon said:
    I wonder what would happen if you put a brisket on the egg until you hit the stall then in the Souis Vide for 12 hours. You would get the best of both worlds; the traditional flavor of a smoke, and the collagen phase change goodness of a long exposure to heat.
    You can do that or you can slow smoke it for a few hours after the bath to the set the bark. I used an ice bath to chill mine then rubbed it and threw it on the egg for like 6 hrs at 225. Still a work in progress but I like that technique the best so far


    how long in the bath before the smoke?  and at what temp?
    First one I did was 24 hrs at 155. It wasn't right. I will try 48 hrs next time and may fiddle with the temp too. The point was really good but the flat was weird. 
    Keepin' It Weird in The ATX FBTX
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  • hoofaloos
    hoofaloos Posts: 242
    I guess what I'm wondering is what is the overall goal?  I love what the sous vide can do but I also love how brisket turns out on the BGE.  Are you attempting to get a medium rare finish with smoke and the tenderness of a low and slow?  Just curious.
    XLBGE- Napa, CA by way of ATX


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    hoofaloos said:
    I guess what I'm wondering is what is the overall goal?  I love what the sous vide can do but I also love how brisket turns out on the BGE.  Are you attempting to get a medium rare finish with smoke and the tenderness of a low and slow?  Just curious.
    Just playing with texture. I don't love most of my briskets off the egg but I have had some great ones as well. I've cooked 100 briskets in my egg. Just trying something different. 
    Keepin' It Weird in The ATX FBTX
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  • Chubbs
    Chubbs Posts: 6,929
    The Cen-Tex Smoker said:
    KamadoDragon said:
    I wonder what would happen if you put a brisket on the egg until you hit the stall then in the Souis Vide for 12 hours. You would get the best of both worlds; the traditional flavor of a smoke, and the collagen phase change goodness of a long exposure to heat.
    You can do that or you can slow smoke it for a few hours after the bath to the set the bark. I used an ice bath to chill mine then rubbed it and threw it on the egg for like 6 hrs at 225. Still a work in progress but I like that technique the best so far


    You mastered brisket now changing method  :o. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited December 2015
    @The Cen-Tex Smoker Don't love most of the briskets off the egg.  Comparing to a stick burner yes?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    NPHuskerFL said:
    @The Cen-Tex Smoker Don't love most of the briskets off the egg.  Comparing to a stick burner yes?
    Yes. You can get there with an egg but not every time. Gets frustrating But part of the chase. 
    Keepin' It Weird in The ATX FBTX
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