Sous Vide Brisket Experiment

[Nate]

All I can say is YUUUMMMMM.   Picked up a brisket from Costco and cut it in half and used the flat for the sous vide experiment. Here's what I did.
Seasoned the brisket with S&P. Heavy oak smoke on the performer using the S&S no water. This smoked for 4.5 hours; I actually wanted to smoke it less but found out I was out of vacuum bags so had to run to the store. Double bagged it just so I could reduce the likelihood of a seal failing while sous vide. Sous Vide temp set at 165 and cooked for 24 hours. Then patted dry, added a little more S&P then 20 secs or so each side on the hot grill (it broke during the flip). Tasted like it was smoked the whole time. Some pics of the process.

[MINIgrillin]

I got a point I'm gonna start sous vide Thursday for Saturday lunch. I'm gonna smoke 3-4 hrs in the karubeque then sous vide. I'm hoping for stellar results. You give me hope that I will indeed have a positive result. Good cook up bud.

[varekai]

I'll have to do this also, haven't used my Anova in a while...LOOKS AWESOME!!!  Thanks.

[1buckie]

Rippin' good cook right there.....the crumble tells it was slightly overdone, but in the case of tenderizing w/ the water bath, don't think it matters like it would with a regular cook......

P.S.: personal opinion is that the Orange Thermopen made the difference.....

[Nate]

One thing I'd do differently next time is to smoke at a lower temp and see how that turns out. That'll be experiment #2.

[SmokeVide]

Looks pretty damned good!