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Sous Vide Brisket

GrateEggspectations
GrateEggspectations Posts: 11,597
in EggHead Forum







Packer sectioned up, slathered with mustard and salt and pepper, then sous vided for 28 hours. Pulled from the bath and then smoked with hickory for 4 hours.  

Sliced and served on brioche buns with vidalia onions, homemade dill pickles and barbecue sauce. 

Thanks for looking. 
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Looks Great !!
    Visalia, Ca @lkapigian
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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    Very cool.  How do you compare it to a straight smoked one?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    JohnInCarolina said:
    Very cool.  How do you compare it to a straight smoked one?
    Hard to say, as this packer was literally in my freezer for years before use. Probably quite similar overall. I like bark, and the short period on the Egg didn’t allow much to develop. 

    The thing I like about the sous vide is it negates the need for an overnight cook and allows one great control over timing. Guests for brisket at 6pm? Sous vide starting at noon the previous day and then simply smoke 3-4 hours the day of and then let rest. 
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  • lkapigian
    lkapigian Posts: 11,549
    I did one a few weeks ago was very pleased ... was able to keep it whole but agressivly trimmed .....I did do a 3 hour smoke Before the bath
    Visalia, Ca @lkapigian
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    The Cen-Tex Smoker said:
    GrateEggspectations said:
    JohnInCarolina said:
    Very cool.  How do you compare it to a straight smoked one?
    Hard to say, as this packer was literally in my freezer for years before use. Probably quite similar overall. I like bark, and the short period on the Egg didn’t allow much to develop. 

    The thing I like about the sous vide is it negates the need for an overnight cook and allows one great control over timing. Guests for brisket at 6pm? Sous vide starting at noon the previous day and then simply smoke 3-4 hours the day of and then let rest. 
    When I do bbq style or pastrami Sv brisket I ice shock the brisket out of the bath, then rub it up and smoke until the bark forms. Starting with a very cold brisket gives you more time in the smoke and more time for the bark to form. 
    Pretty much the ChefSteps technique, always results in great brisket. ChefSteps uses a glaze with liquid smoke that is not overbearing and as CenTex says, the chill gives a little longer for the smoke to work, even a nice ring. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • lousubcap
    lousubcap Posts: 36,794
    I have gone down many slippery slopes thanks to this forum but I can honestly say I will not go down the SV road with a brisket.  I am fully able to acknowledge that I may be missing out on one of the finer things in life but I am good with that.  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    lousubcap said:
    I have gone down many slippery slopes thanks to this forum but I can honestly say I will not go down the SV road with a brisket.  I am fully able to acknowledge that I may be missing out on one of the finer things in life but I am good with that.  ;)
    You aren't missing anything. I’ll never do it again for bbq style but it’s amazing for pastrami. Had to try it once. 
    Keepin' It Weird in The ATX FBTX
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