Sous Vide Brisket first time question

jeroldharter · May 2017

I am gearing up for my first sous vide brisket. I have settled on 155 degrees, 36 hours, salt and pepper rub with some pink curing salts added, followed by smoke on the egg. My question is about smoking at the end.

What is the best time and temperature?

I have seen recommendations for 300 degrees at 3 hours. That seems too hot and too long to me. Don't want to dry it out. I am thinking 250-275 on the DigiQ for maybe 2 hours to get some bark. Thoughts?

buzd504 · May 2017

Cook to temp, not time. Your brisket should be done between 195 and 205 in the flat, and when it probes smoothly everywhere (like butter), and has the "jiggle". 3 hours at 300 seems reasonable. Longer for lower temps, but all briskets will vary as to when they're done. Remember, it's still going to hit the stall.

Usually dry brisket means it's undercooked. Also, make sure you let it rest at least an hour (wrapped in a cooler is best).

caliking · May 2017

I've done one SV brisket, and game plan was similar, except I did mine at 147° for 36hrs.

Why the curing salt though? Refrigerate the brisket for a few hrs after the SV and you'll get a smoke ring, if that's what you're after.

jeroldharter · May 2017

Thanks for the feedback. Yes the bit of pickling salt is for the ring.

Just so I am clear - does the brisket need to get up to higher internal temps e.g. 201F after the sous vide in order to be done properly? In other words, the time on the grill is not just for cosmetics (bark) but also for proper doneness.

55drum · May 2017

I've cooked several @ 130 for 60 hrs....turned out great!!!

The Cen-Tex Smoker · May 2017

jeroldharter said:

Thanks for the feedback. Yes the bit of pickling salt is for the ring.

Just so I am clear - does the brisket need to get up to higher internal temps e.g. 201F after the sous vide in order to be done properly? In other words, the time on the grill is not just for cosmetics (bark) but also for proper doneness.

You do not need to raise the internal temp any more after the sous vide portion of the cook. You are only looking to add smoke and bark. When the bark gets some color, pull it.

Watch the Chef Steps smokerless brisket video for more tips (but use your egg instead of an oven. FWIW they do 155 for 24 hours. I have a pastrami that I smoked yesterday and threw in the bath at 155 for dinner tonight. I'll let you know how that turns out this evening.

jeroldharter · May 2017

Thanks. That makes sense to me. Please let me know how the 155 turns out. My clock is ticking depending on what approach I use! I am thinking about 155 for 36 hrs and then the lowest possible temp smoke on the egg, maybe 235-250 with the DigiQ.

The Cen-Tex Smoker · May 2017

155 for 24 hours was not enough so I put it back in. i'll check it before I go to bed and if its not ready i'm not sure how i'll play it. May put it in the fridge and sream it tomorrow or let it roll overnight.

To be clear- the 155 for 24 hours was for a bbq style sous vide brisket. The cure may change the way it finishes up in the bath.

jeroldharter · May 2017

I read the other thread here on the forum and have decided to change my plans, partly for convenience of timing. Will put the sous vide at 140 and go for 40 hours, then smoke.

caliking · May 2017

jeroldharter said:

I read the other thread here on the forum and have decided to change my plans, partly for convenience of timing. Will put the sous vide at 140 and go for 40 hours, then smoke.

I would raise the temp so the fat will render better. I've done 147 for 36h and results were good. But that was for a brisket that was chopped up and made into curry.

@The Cen-Tex Smoker the slicing pics in that chefsteps vid looked like the fat rendered well. Have you tried that time and temp? What was the texture like? I've got a brisket to do for the Space City fest and was wondering if I should change my game plan.

The Cen-Tex Smoker · May 2017

caliking said:

jeroldharter said:

I read the other thread here on the forum and have decided to change my plans, partly for convenience of timing. Will put the sous vide at 140 and go for 40 hours, then smoke.

I would raise the temp so the fat will render better. I've done 147 for 36h and results were good. But that was for a brisket that was chopped up and made into curry.

@The Cen-Tex Smoker the slicing pics in that chefsteps vid looked like the fat rendered well. Have you tried that time and temp? What was the texture like? I've got a brisket to do for the Space City fest and was wondering if I should change my game plan.

I cut a slice off after 155 for 24 hours and it was still pretty tough. Close but not quite there. I went 30 hours then threw it in the fridge last night. IT had softened up in the bag quite a bit those last 6 hours. I'm going to steam it to rewarm and I'm guessing it will be there.

I'll leave all the other notes on the Pastrami thread. Just wanted to note the SV time and temp on here since it's part of the discussion.

whldch · May 2017

I read the Chef Steps column then the Food lab one which were pretty different in terms of times. I followed the Food Lab one and the brisket came out pretty good. The smoke ring was huge with a small amount of pink salt, at first I thought the meat was salty but when we had it as a family it disappeared and everyone loved it. Usually temps are pretty consistent with different cooks, but for this, it was much shorter cook time with Chef Steps and i was more comfortable with the Food Lab version. It was a lot less work Sv first I must say.

Sous Vide Brisket first time question

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