Medium rare brisket in and of itself seems to be a contradiction. We’re so used to the low and slow, take it up to over 200* succulent but well done brisket that we all strive to master. But there is an alternative to the traditional, you can call it a poor man’s prime rib. About a year ago I did a side-by-side of traditional versus rare brisket but since then we have had occasion for questioning such an animal. As such I thought I’d do a step-by-step to re-introduce medium rare brisket.
Of course for those who have done the QVQ pastrami, this is essentially the same basic methodology. Having said that then, the only realistic way to have medium rare, fully tender brisket is via the sous vide process. A long period of time spent in the sous vide bath is the substitute for the low and slow smoking that is required to turn connective tissue and fat into a rendered and delicious piece of meat.
I’m at somewhat of an advantage because our local grocery chain HEB caters to us Texas brisket junkies. Not only do they deal a wide range of full packers, they always take and piece out flats and points trimming them to where they are ready to cook. Of course instead of $2.99/lb they ask more like $4.99/lb but if you consider the fact that the end result will be nearly prime rib roast like, that isn’t too terrible, given the price of over $10/lb for rib roast these days. So for my Sunday family meal, I picked up this Prime One fully trimmed 4# point section and started with a good overnight dry brine with kosher salt.
Once dry brined I seasoned with an abundance of pepper, and some granulated garlic and onion powders. Of course any seasoning you might prefer could be applied at this stage. I was smoking some ribs so the brisket went on with them at about 275*. When the internal got to about 125* I pulled it off the smoker, about 2 hours’ worth of cooking time. I wanted to give it as much time to take on as much smoke as it could and develop some bark. As you can see I got the beginnings of rendered fat and along with some bark formation.
After a bit of a rest to cool down, I bagged then double bagged it to assure no leakage during the long bath. It then went into the sous vide bath at 130* for the next 52 hours. There are some who say to keep it there for as long as 72 hours. I really don’t think that’s necessary given the fact that it’s a prime piece of meat. The original recipe I began with was from Kenji and his recommendation of 52 hours works just fine.
Did the pinch test at the end of the bath time and plunged it into an ice bath for about 30 minutes. It went into the frig for a couple of days until I could get around to the final Q of the QVQ process on the weekend. Before its final smoke, I pulled it out of the bag and gave it another heavy dose of seasoning (including a dusting of Hank's Beef rub !!).
Fired up my 18†WSM (it was the only one clean
) and added some mesquite wood chunks. I wanted an aggressive smoke for the final stage. Any type of wood that you think would give the flavor profile you enjoy would be appropriate.
Now here is the method I use for the final smoking. I started out rather slowly, about 220* and got the meat on rather cold at around 36*. I slowly ramped up the heat and eventually got the temp up to about 275* over the next two hours. I really wanted to re-set the bark and let the polymerization process re-develop as deeply as possible without exceeding my 130* to 132* original cook temps for a medium rare finish.
I reached the final temp in about 2 hours of slow smoke, bark came out really pronounced and the meat took on a good deal of smoky taste.
Final result was as predicted. Fat was rendered, medium rare finish, tender and delicious. Even took on a smoke ring !!! I’d put the end result up against any low and slow conventional brisket out there. If you’re interested in trying something new and have the time, give this a try. We really enjoy the way it turns out. The beefiness of brisket, with the tenderness of rare prime rib. Troutman is out !!!!
Of course for those who have done the QVQ pastrami, this is essentially the same basic methodology. Having said that then, the only realistic way to have medium rare, fully tender brisket is via the sous vide process. A long period of time spent in the sous vide bath is the substitute for the low and slow smoking that is required to turn connective tissue and fat into a rendered and delicious piece of meat.
I’m at somewhat of an advantage because our local grocery chain HEB caters to us Texas brisket junkies. Not only do they deal a wide range of full packers, they always take and piece out flats and points trimming them to where they are ready to cook. Of course instead of $2.99/lb they ask more like $4.99/lb but if you consider the fact that the end result will be nearly prime rib roast like, that isn’t too terrible, given the price of over $10/lb for rib roast these days. So for my Sunday family meal, I picked up this Prime One fully trimmed 4# point section and started with a good overnight dry brine with kosher salt.
Once dry brined I seasoned with an abundance of pepper, and some granulated garlic and onion powders. Of course any seasoning you might prefer could be applied at this stage. I was smoking some ribs so the brisket went on with them at about 275*. When the internal got to about 125* I pulled it off the smoker, about 2 hours’ worth of cooking time. I wanted to give it as much time to take on as much smoke as it could and develop some bark. As you can see I got the beginnings of rendered fat and along with some bark formation.
After a bit of a rest to cool down, I bagged then double bagged it to assure no leakage during the long bath. It then went into the sous vide bath at 130* for the next 52 hours. There are some who say to keep it there for as long as 72 hours. I really don’t think that’s necessary given the fact that it’s a prime piece of meat. The original recipe I began with was from Kenji and his recommendation of 52 hours works just fine.
Did the pinch test at the end of the bath time and plunged it into an ice bath for about 30 minutes. It went into the frig for a couple of days until I could get around to the final Q of the QVQ process on the weekend. Before its final smoke, I pulled it out of the bag and gave it another heavy dose of seasoning (including a dusting of Hank's Beef rub !!).
Fired up my 18†WSM (it was the only one clean
) and added some mesquite wood chunks. I wanted an aggressive smoke for the final stage. Any type of wood that you think would give the flavor profile you enjoy would be appropriate. Now here is the method I use for the final smoking. I started out rather slowly, about 220* and got the meat on rather cold at around 36*. I slowly ramped up the heat and eventually got the temp up to about 275* over the next two hours. I really wanted to re-set the bark and let the polymerization process re-develop as deeply as possible without exceeding my 130* to 132* original cook temps for a medium rare finish.
I reached the final temp in about 2 hours of slow smoke, bark came out really pronounced and the meat took on a good deal of smoky taste.
Final result was as predicted. Fat was rendered, medium rare finish, tender and delicious. Even took on a smoke ring !!! I’d put the end result up against any low and slow conventional brisket out there. If you’re interested in trying something new and have the time, give this a try. We really enjoy the way it turns out. The beefiness of brisket, with the tenderness of rare prime rib. Troutman is out !!!!
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