Smoking briskets Monday at a catering company, so decided to sv a point to try something different. Although I like @Troutmans med rare brisket I need to show the catering company how it can be done to cook a normal brisket. Any input on time n temp. Potkettleblack. ??
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On another forum, a member there Sv’s briskets all the time. 132 for 48 to 54 hours. Chill, then smoke to 135-140 IT. I also think there is a long thread on SVQ on this forum. Sorry I do not recall his handle exactly - polar77? Maybe polarbear777.Last edited by GolfGeezer; May 16, 2020, 07:12 PM.
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Clint does 155F for 30 hours, which seems like it would fit your application and timeline. I’ve had better luck on my cooker with a 350F finish vs 225F but either will work. I’m usually running no higher than 135F internal at any point but that takes 48-72 hours in the SV to tenderize.
Create mouthwateringly tender Texas-style BBQ beef brisket every time with this recipe for sous vide and smoked brisket. By starting with sous vide, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the smoky goodness of traditional brisket.
Consider adding a "fat flash" right before slicing. You can render and use the trim fat.
the long way (for reference):
Medium rare brisket in and of itself seems to be a contradiction. We’re so used to the low and slow, take it up to over 200* succulent but well done brisket that we all strive to
“Two-Week QVQ Pastrami†A: 12lb packer cured into corned beef, 5-7 days (use Blonder wet cure calculator or recipe from “Serious Eatsâ€. https://amazingribs.
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I see no reason to SV a brisket for 24-30 hours or longer when you can have a perfectly cooked one at 275 for 12 hours. I want dinner on time not having to wait a day or twolLast edited by mountainsmoker; May 16, 2020, 09:52 PM.
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155-24-36h or if you want to really push the envelope, maybe 185 for 12h or 24h.
brisket isn’t short rib, but it has similar issues (collagen density), so use this as a guide to what to expect. Always use the pinch test. It keeps you from being a pinche hombre.
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Stumbled on this post as I am researching SV brisket atm.. Kenji @ Seriouseats has done some serious testing:
https://www.seriouseats.com/2016/08/...q-brisket.html
just ignore the especially blasphemous 'liquid smoke' paragraph
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New to the forums, so I hope am not hijacking this post, but it seems like a good update so i'm just gonna go for it.
I've done a brisket ear before (about 3 kgs) 'the right way' recently,but I was still getting used to my first proper grill and had difficulty keeping the temp low enough. I ended up reaching core temp too early due to the high temp.
All the guests were nice enough to give compliments, but i cooked it too high and not nearly slow enough, so 6 hours resulted in a good bark but also somewhat dry beef.
I'm having 12 people over next friday, but because I work in the hospital (and it's kinda busy right now) am going for a SV cook. I've been using sous vide since long before I was BBQ'ing, so I'm alright with the shame. My favourite Dutch meat supplier had a 5 kg USA grain fed brisket in stock, so if it won't taste good it's because I'd have mucked it up. I'm not sure if it's just a flat with no point, but will update y'all on that when it arrives.
I will be using meathead's big bad beef rub (as before), but maybe cut down on the black pepper for a bit b/c it was quite 'hot' last time around (but that could also be due to the beef being physically small then, being a brisket ear 'n all and I couldn't be bothered with weighing precisely).
i'm gonna try for 24 to 36 h of 155°F (68°C) sous vide, then freeze as fast as I can with an ice bath and then -20 C freezer, and then 3 to 4 hours of smoke (drunken chunks oaken ex-whisky barrel) at low temp. I will try to keep notes and update this (but my best friends will be joining and as expierence has taught me, notes tend to get less detailled near the end of the cook).
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