They all say, fourth time's a charm, right? My first three briskets weren't that good, so I was a bit discouraged. I talked with David Parrish about it at lunch the other week. He suggested smoke it until it's ~170 (to get a good bark), then sous vide it at 195 for 4 hours. He said it's what he did for "Pastrami - Perfected" so I followed that cooking method for this brisket. Interestingly, the bark did not need any firming up. It kept its texture!
Turned out pretty good! Certified Angus Beef 3.1 lbs flat.
My other brisket was sous vide THEN chill THEN smoke, and for whatever reason, no bueno.
I'll be doing the "smoke then sous vide" method from now on!
Turned out pretty good! Certified Angus Beef 3.1 lbs flat.
My other brisket was sous vide THEN chill THEN smoke, and for whatever reason, no bueno.
I'll be doing the "smoke then sous vide" method from now on!
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