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Brisket sandwiches
GrateEggspectations
Posts: 11,603
Wanted a fun but easy-ish cook this afternoon, as it’s my first day of two weeks off to celebrate the birth of my son, our second child.
Took a previously sous-vided brisket (to 140 IT) out of the freezer, thawed it, rubbed with a homemade concoction and smoked for a good four hours or so, until 203 internal temp. Surprisingly, was really, really tender.
I can’t claim this as the most traditional brisket sandwich out there, but it did the job and did it well, and my five year old daughter asked for more (which she never does!).
Thanks for looking.
Took a previously sous-vided brisket (to 140 IT) out of the freezer, thawed it, rubbed with a homemade concoction and smoked for a good four hours or so, until 203 internal temp. Surprisingly, was really, really tender.
I can’t claim this as the most traditional brisket sandwich out there, but it did the job and did it well, and my five year old daughter asked for more (which she never does!).
Thanks for looking.
Comments
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Live update: Daughter just asked for a third helping. Literally never seen that before.
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Good eats right there. I made a brisket sandwich the other day - I had almost forgotten how yummy they are.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
You can keep that “traditional”. I’ll take a couple of those. BRAVO!
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Looks awesome. How long did you sous vide it? Been wanting to do it on a brisket
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Congrats on arriving home with your expanded family. Glad all are doing well, especially Mom and baby!Way to help out in the kitchen with brisket
No surprises with a well-cooked brisket going in, thus you just reaped the reward of a great prior cook.So, a few days into this paternal leave gig (a GWN deal) it's time to go for the gold and fire up another brisket to enjoy the cook, eats and even the freezer restock.Congrats again on the birth of your son!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. -
Killer sammich !-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Congratulations on the birth of your son!
And what a great story and pictures -- never would have thought of any of that. Sure looks like it turned out great! -
That's one tasty looking sandwich. The request for seconds from the kiddo is proof positive of a job well done. Nice work!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Yep, that’s how you do it
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It was a while back that I SV’d it, but I think it was maybe 24hrs at 140. I then froze them and smoked for about 4 hours at 300 yesterday. Surprisingly, despite the freezing, this was one of the most tender briskets I’ve made.ColbyLang said:Looks awesome. How long did you sous vide it? Been wanting to do it on a brisket
When I want to SV anything, I often look to Kenji.
https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
If you do try a SV brisket, be sure to circle back with your results!
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@Theophan: Thanks so much! We feel so lucky that things went so perfectly, despite it being a high risk delivery.
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ThatLooksIncredible=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95
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