A very different twist on Sous Vide Brisket

[rickgregory]

Tried this tonight and posted the full write up in SUWYC. https://pitmaster.amazingribs.com/fo...95#post1149395

One thing I noticed is that the chuck was well marbled but threw very little purge.

[Troutman]

I basically just did that with a brisket flat I corned. I pre-smoked it then finished via SV. Refrigerated for a week in the vac bag then made pastrami by post smoking. Same basic concept. Cook when convenient then warm either in a smoker or directly via SV.

[rickgregory]

What intrigued me about this was that brisket is sometimes a PITA to time and if you're doing one for an event (family dinner, party, etc) then you may have to do work to make the timing come out right depending on the size of the packer. It's not as big of a deal if you have your cooker dialed in so that you can do it overnight but if not, you can cook the brisket the previous day, pull, SV over night and you're ready the next day.

But the real utility, I think, would be the ability to do a brisket ahead of time even by a few days, vacuum pack it, then SV it overnight.

[JCBBQ]

I might have to give this a try. I don’t make a ton of brisket but when I do it’s usually for a afternoon bbq. Which means cooking all night. I’m intrigued by the way you can cook this the day before and hold it effectively allowing me to get a good night sleep. 🤷‍♂️ Worth a try.

[Troutman]

Good confirmation GG, thanks a bunch for doing that. I didn’t really think the long rest would matter. I go 4-6 hours max. I do like the convenience factor of SV however, plus the fact that the brisket stays moist. I may adapt this but with less time.

[Troutman]

Yea pot roasty is a big overdone no-no for me. It didn’t appear that way just looking at it. I am a proponent of long holds however with my experimenting. But long for me might be 6 hours, not 12 or 24. I think it’s a waste of time.

[grantgallagher]

Sooooo, long story short, i didnt see much added benefit by doing this. Now albeit, i wasnt doing a side by side and i was using a reg choice brisket from shoprite, not a prime. I did not get the roast flavor he referenced, still tasted like brisket to me. My bark did not hold up as well as his, but it also wasnt as good as his to begin with.

If anything this is a convenient way to hold a cook that finishes early but not worth becoming a reg addition to doing a brisket IMO. I may try it again with a prime to see if there is any difference but not in a rush to do so. Will post pics.

[grantgallagher]

glitchy cooked way faster than expected. About 7 hours at 275 and it was probe tender. So yeah, its currently in the hot tub at 160. Gonna end up being much closer to his 24 hours than i originally planned.

[glitchy]

So you hot tubbing it overnight then?

[rickgregory]

TO be fair, he says beefy once and then roasty (not pot roasty) but that's an odd description. Me, I'll try it tomorrow on some chuck, just because I don't want to buy a brisket just to try this.

[grantgallagher]

Getting there…

[grantgallagher]

Randomly saw it at shoprite. Looks like they did a half ass job of trimming but whatever. This is an experiment.

[grantgallagher]

Well im giving this a shot. Just put the brisket on.

[glitchy]

As far as #1 goes, aren’t the Texas joints known for running their pits all night long? If a 2, 4, or 6 hour hold made for better brisket in the land of extreme competition for the Texas Monthly kudos, wouldn’t they just adjust their start time to achieve that?

[grantgallagher]

I might try it first with just a flat since they are easier and cheaper to get around me. See how it comes out