Got brisket

[bigmikey]

Wet aging 17 briskets for 45 days for a graduation party in mid May



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[Hell Fire Grill]

Thats alot of meat. What you cooking it with?

Has the bottom of the fridge caved in yet?

@200+ lbs.?

[Johnpv]

It's beautiful!

[Travis]

If you need help cooking, drinking or sampling, please send request. We are always here to help!!

[indy82z]

That picture is like a dream come true for me....Brisket is my favorite!!

[bigmikey]

Just over 200 lbs. I'll be cooking with a combo of smoking and Sous vide using my kettle and Yoder pellet grill.

[WNC]

WOW!!!

[tb80]

That's a herd of cows.


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[bigmikey]

Had an open night so decided to get a handful of these going. So far they are aged 30 days from kill date. Rinsed, trimmed and   seasoned with Tatonka Dust, 4 on the ys480 at 325, 1 on the kettle with a snake around the vortex at 275.  Hickory and cherry smoke. When I was happy with the bark,  about 165, I separated the flat and point in all but one.  4 flats and 2 points got vac sealed and into the Sous vide bath at 135. 2 points got cubed up for burnt ends and back on smoker.  That last brisket got wrapped in foil and taking to probe tender hopefully before bedtime.




   








To be continued...

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[G19]

Sweet post for sure

[Travis]

Oh man... Thats what I call a great night. Good beverage choice as well. Question. You put some of them in the water bath once you got the color you were looking for. Ok. What is the benefit of using the sv for the remainder of the cook compared to just finishing them on the Yoder? Also, at 135 how much longer until they reached temp? Tfs!

[bigmikey]

Using the sv to finish the cook does a few things I like. First, all the juices are sealed in so there is no risk of drying out. It also gives me absolute control of when I want to eat or slice them up. These will all be getting cold shocked in ice water then fridged and sliced cold on slicer. With sv, temp is about color and time determines tenderness. Because the meat was at 165, I could sv anywhere from 129-165, the higher the temp the shorter time you need to reach tenderness. These will never reach a traditional temp of 200+, at 135 I usually go 24 hours. At that point, you can slice and eat or shock cold and slice later

[addicted-to-smoke]

Nice! Food on the grills, brew in hand and kids in the yard. Welcome to the good life.

There's a whole other world of cooking tech about this I don't fully understand but it sure sounds interesting.

[bigmikey]

I dont understand all the scientific stuff on how it works,  but I've done multiple side by side cooks using this method vs traditional methods and this one wins every time.

[Travis]

Interesting point about locking in moisture.

So, when you decide to pull them from the smoker and sv them, are you saying it wont cook them much more? I dont really understand when you say wont hit 200 plus, but are in for a day.