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!
By the way, sharing lunch or dinner with a Pit member is awesome! David Parrish and I have met up a few times. I'm the one who gets all the benefit, as I ask him smoking/grilling tips, and he graciously answers!
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
The slices look very good. I also see the "?" above for each photo, but clicking does bring them up. Good to hear you've got a method that works for you. Immediately after this post, I'll post a link to this page on the post migration page in case it's related.
Yes I chilled after the SV before putting it on the smoker. I wanted it to be cold going in the smoker so I'd have a longer time to reach 203° so I could bark it up properly.
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