A few weeks ago I picked up a brisket point from the supermarket and requested ideas for how to treat it. The prevailing response was burnt ends all over. After dealing with a mold issue in my WSM (remediated through two burn outs and a crap ton of scrubbing), I finally start it today to get it ready for the Michigan vs. Penn State game tomorrow (go blue!).
I decided to riff on the chuckies that FlaBouy has been posting about and decided to go with a smoke-sous vide-smoke approach. I dry brined the brisket point overnight with just salt and fresh cracked pepper. Then I put on the WSM this morning at around 250-275 degrees for 3 1/2 hours until it was in the stall and had a nice bark. Then I took it off the smoker and dropped it into the sous vide at 155 degrees. This just happened minutes ago so the rest is up in the air. I'm expecting to keep it in there about 28 hours until around 6pm tomorrow and which point I'm thinking I'll cube it right out of the bath, sauce it and put back onto the smoker for another 1 to 1 1/2 hours and pull just in time for kick off. Still trying to decide what kind of sauce to use. Either bottled bbq or something homemade... probably going to go for a KC style sweet and spicy sauce
To be continued...
Post-dry brine, pre-smoke
After 3 1/2 hours on the WSM
In the bag about to go in the bath
I decided to riff on the chuckies that FlaBouy has been posting about and decided to go with a smoke-sous vide-smoke approach. I dry brined the brisket point overnight with just salt and fresh cracked pepper. Then I put on the WSM this morning at around 250-275 degrees for 3 1/2 hours until it was in the stall and had a nice bark. Then I took it off the smoker and dropped it into the sous vide at 155 degrees. This just happened minutes ago so the rest is up in the air. I'm expecting to keep it in there about 28 hours until around 6pm tomorrow and which point I'm thinking I'll cube it right out of the bath, sauce it and put back onto the smoker for another 1 to 1 1/2 hours and pull just in time for kick off. Still trying to decide what kind of sauce to use. Either bottled bbq or something homemade... probably going to go for a KC style sweet and spicy sauce
To be continued...
Post-dry brine, pre-smoke
After 3 1/2 hours on the WSM
In the bag about to go in the bath
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