Not your traditional brisket cook

[bigmikey]

Yes, I like to smoke first and get bark where I want it, then straight to bath. Sometimes I'll slice hot and eat what I want before chilling.  This time, shocked and sliced cold because I wanted to use meat slicer for those paper thin slices.

[swamprb]

Very nice tutorial @bigmikey !

Brisket is on my sous vide bucket list and I appreciate you sharing your process.

Have you seen this Smokerless Smoked Brisket process from Chef Steps?

https://www.chefsteps.com/activities/smokerless-smoked-brisket

I'm a little leery on some of their measurements - especially the pink salt + the time in the brine, but it sure got Meatheads attention.

[bigmikey]

I hadn't seen that one yet,there are a few doing a medium rare brisket. I'm thinking maybe I should of went 130, only time will tell

[jfbincypress]

I'll probably do my next flat to 130 and see how it goes. I've heard rumors of success, but never anything firsthand (and no pics). Local grocery store has packers on sell for $1.97/lb, just grabbed two.


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[bigmikey]

https://youtu.be/p62vtYfjOyg

[jfbincypress]

https://youtu.be/p62vtYfjOyg

Soon...soon!


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[bigmikey]

Well the test is over, and my conclusion is.....I like brisket....especially with a combo of smoke and sous vide.

This one was done at 134 in sous vide for 55 hours, then cold shocked,  fridged overnight. Then smoked at 200 until an IT of 134. It is Phenomenal. So tender, so juicy and still got some good smoke and bark

[austin87]

Wow that looks great. Really nice job. My mom has some sous vide equipment maybe I'll borrow it and see what o can come up with.

[bigmikey]

OMG it's great, even better today as leftovers. I will never have a dry brisket again

[austin87]

So I watched the video on the sous vide medium rare brisket, and I browsed a couple of recipes for sous vide pulled pork and saw about 140* degrees for about 60 hours. Breakdown of fat, collagen, etc., is a function of time and temp, similar to time/temp tables for pasteurization.

Water obviously is a much better at putting energy into meat than air (why you can stick your hand into a 350* oven but wouldn't dip your hand into a pot of boiling water), but this definitely has me thinking on ways to turn out better BBQ without the use of an immersion circulator (not because I'm against it but because I don't have one).

Thanks for posting this!

[SixZeroFour]

Wow, bigmikey that brisket looks excellent! and the burnt ends... just wow!

Is it pricey to get a proper sous vide setup going? I need to do some googling

[jfbincypress]

Anova, $179 on Amazon...dirt cheap.

Anova Culinary Precision Cooker (Black) https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_awd_FYwmwbKKFPWW9

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[SixZeroFour]

Very interesting - thanks fella's!

[bigmikey]

$40 off right now on this one

http://anovaculinary.com/anova-precision-cooker/

[jfbincypress]

@halfpint89


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