Brisket Burnt Ends with Overnight Sous Vide Rest
I posted a while back about doing a brisket with an overnight sous vide rest. The flat came out a bit dry so this time around I'm smoking a Brisket Point instead for some burnt ends. My Local butcher was able to sell me a Point by itself.
Brisket point 5.5 pounds
Trimmed and seasoned with Meathead's Red Meat Beef Rub (Store bought)
Into the smoker at 285 using Fogo Super Premium Lump Charcoal (yellow bag). One thing I didn't like is some of the lumps were huge. Kept a aluminum tray with fat trimmings for some beef tallow later during the wrap stage
7.5 hours later once internal temp hit 180, I wrapped it in butcher paper and the smoked Beef Tallow
At the 9.5 hour mark we hit 203 internal temperature and I pulled it out of the PBC and let it rest for an hour. I took a slice of the end piece for a little taste. Yummy!
Then it was double vacuum sealed and put into a sous vide bath at 150F overnight until serving time next day around 1pm. I sliced it up (Juicy and Moist) and tossed it in some Rufus Teague BBQ sauce and into my gas grill at 300f (indirect) for 10 minutes. Then served it with some potato buns and home made picked red onions. Delicious!
Overall thoughts. I much prefer smoking a Brisket Point this way. It came out WAY better and holding it overnight in a sous vide makes serving lunch the next day super easy. one note with the Fogo Super Premium the temperature started dropping by the 5 hour mark and the Fireboard wasn't able to keep it up, I had to add a few more lumps to the basket (super tricky) and it was okay again until right near the end 9 hour mark you see the temperature began falling again.
Brisket point 5.5 pounds
Trimmed and seasoned with Meathead's Red Meat Beef Rub (Store bought)
Into the smoker at 285 using Fogo Super Premium Lump Charcoal (yellow bag). One thing I didn't like is some of the lumps were huge. Kept a aluminum tray with fat trimmings for some beef tallow later during the wrap stage
7.5 hours later once internal temp hit 180, I wrapped it in butcher paper and the smoked Beef Tallow
At the 9.5 hour mark we hit 203 internal temperature and I pulled it out of the PBC and let it rest for an hour. I took a slice of the end piece for a little taste. Yummy!
Then it was double vacuum sealed and put into a sous vide bath at 150F overnight until serving time next day around 1pm. I sliced it up (Juicy and Moist) and tossed it in some Rufus Teague BBQ sauce and into my gas grill at 300f (indirect) for 10 minutes. Then served it with some potato buns and home made picked red onions. Delicious!
Overall thoughts. I much prefer smoking a Brisket Point this way. It came out WAY better and holding it overnight in a sous vide makes serving lunch the next day super easy. one note with the Fogo Super Premium the temperature started dropping by the 5 hour mark and the Fireboard wasn't able to keep it up, I had to add a few more lumps to the basket (super tricky) and it was okay again until right near the end 9 hour mark you see the temperature began falling again.
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