Time for a bath...

[kmhfive]

Looking good. Starting to get hungry!

[FlaBouy]

Overnight delivery cost extra..

[FlaBouy]

Getting ready to reverse sear... No Fear.

[rodkeary]

Thanks for all the intel and pictures. Priceless! During the reverse sear what temp did you bring the brisket up to before the sear? Did you add any more smoke at this time?

[FlaBouy]

No additional smoke, pulled brisket from SV tossed into bath to chill for a bit, pulled from bath and pat dry. Add additional rub and tossed on my modified flame thrower for 4 minutes, turning every minute until I got my sear. So easy a cave man can do it.

[rodkeary]

Brilliant! Can't wait to try it. Next step is to track down a brisket here in SW British Columbia. Not available at Costco so I have to special order from a butcher.

Thanks again!

[FlaBouy]

Sear at 5 psi...

[kmhfive]

Beautiful!

[FlaBouy]

This is the flat SV'd at 155...

[FlaBouy]

This is what it is about gang..

[kmhfive]

I bet that tastes incredible. I'm hungry.

[FlaBouy]

Lord have mercy... not sure which slapped me harder.. the smell or the taste. The smoke came through with authority and the texture is spot on. I almost hate to pull the 135 bath tomorrow after this...

[kmhfive]

I am going to figure out if I can duplicate this with my equipment. Inspiring!

[FlaBouy]

Dude.. I am nearly speechless... I have smoked meat for nearly 50 years.... this single sandwich was worth kicking that widow maker in the teeth in January to get to. With a choice packer no less. I have a wagu coming for my birthday in a couple weeks that just got diverted to this style cook.

[fzxdoc]

Gorgeous cook, FlaBouy . You've got me hungering for a good briskie sammie with that money shot.

Can't wait to hear how the 135° batch turned out. 79 hours is a long time to wait, but this horse can see the barn just about now, so it won't be long.

Speaking of which, is that some horsey sauce on that briskie sammy?

Kathryn

[FlaBouy]

Horsey is my go to on heavy... coupled with the hickory that come through with this batch, it was nearly a religious experience. I need to put my manufacturing design skills to work so I can duplicate this for mass market.

[kmhfive]

I'll buy!

[FlaBouy]

LOL... I feel a Kickstarter coming on...

[EdF]

OK, just to make sure I got it. 55 hours at 155. How long searing/smoking afterwards?

[EdF]

OK, I think I understand at this point. Thanks!

[Mike Nilsen]

How long did you smoke and at what temp? You smoked first, then SV, then seared? Nice work dude.

[EdF]

Smoked 3 hours or so, SV-ed 18 hours at 176. Didn't sear that time.

[FlaBouy]

Bag wrap

[RonB]

The scales may be tipping for me towards sous vide.....

[FlaBouy]

It started as a fun little excersise to scratch an itch... Boy, did this just get serious in a heartbeat. No more guesswork for full Packers and I have never had a choice brisket give me heart palpitations.. this just got real.

[FlaBouy]

Sammiches...

[kmhfive]

When did you say the Kickstarter would begin?

[FlaBouy]

It will have to be sometime after lunch... Wait... I have another brisket coming off this afternoon. Not sure I can top this one though.

[NortheastAl]

Juicy! That's a good looking brisket.

[FlaBouy]

Bath #2 pulled... Ready for sear.

[FlaBouy]

Lord have mercy...

[kmhfive]

I love this experiment! Any second opinions on which is better? I just picked up a smaller choice Brisket to cook this next week.

[FlaBouy]

Man... that's a tough call... either would be worth the effort. I guess I would have to say it comes down to time. The 155 comes off sooner and is still juicy and near competition tender. The 135 needs another 24 hours or so, but damn.. is it tender. BTW, I still have both points untouched.

[kmhfive]

I'm going to try the 155F.