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Sous Vide Brisket with Egg Smoke
dlk7
Posts: 1,053
Experimented on a 6 pound flat - prepared with Dizzy Pig Dizzy Dust coarse, vacuum sealed, 48 hours at 134 degrees in the Sous Vide Supreme, patted dry with paper towels, added a new layer of Dizzy Dust, smoked at 200 degrees for 3 hours, finished off in the oven under the broiler for 10 minutes. No smoke ring but still smoky and came out extremely tender and juicy. Going to try the point next but I'm not sure whether to up the sous vide temp or keep in the bath longer for more tissue breakdown.
Two XL BGEs - So Happy!!!!
Waunakee, WI
Comments
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Med rare fork tender brisket. Love itKeepin' It Weird in The ATX FBTX
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If you want a "smoke ring" you can add a little celery salt to the rub. You can use pink salt too but it's pretty easy to screw that up. Done it.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:If you want a "smoke ring" you can add a little celery salt to the rub. You can use pink salt too but it's pretty easy to screw that up. Done it.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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Did you still probe for buttah feeling, or does this create a totally different finish time checks?Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
dlk7 said:The Cen-Tex Smoker said:If you want a "smoke ring" you can add a little celery salt to the rub. You can use pink salt too but it's pretty easy to screw that up. Done it.Keepin' It Weird in The ATX FBTX
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tikigriller said:Did you still probe for buttah feeling, or does this create a totally different finish time checks?
Two XL BGEs - So Happy!!!!
Waunakee, WI
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The Cen-Tex Smoker said:dlk7 said:The Cen-Tex Smoker said:If you want a "smoke ring" you can add a little celery salt to the rub. You can use pink salt too but it's pretty easy to screw that up. Done it.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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The Cen-Tex Smoker said:dlk7 said:The Cen-Tex Smoker said:If you want a "smoke ring" you can add a little celery salt to the rub. You can use pink salt too but it's pretty easy to screw that up. Done it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Just watched that chefsteps vid.
That is some straight up, wicked a$$, voodoo magic on a cut.
Anyone treat a SRF with the liquid smoke and pink salt bath?
Man Meathead couldn't get enough of that chit.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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