Great results with my new Anova Precision Cooker!
About a month ago my wife bought a nice Prime brisket at Costco. Since there are only four of us, I decided to experiment with "splitting" the brisket down the middle and the separating the point and flat. I smoked that "half-point" and "half-flat" and documented that cook in another thread. At the time, I carefully wrapped the other half of the point and the other half of the flat and put them in the freezer for later cooking.
Fast-forward then to two days ago. I just received my Anova sous vide device last week and only used it on a pork loin. It was good but not spectacular. After reading and watching several videos on cooking a brisket sous vide, I decided to give it a shot.
Below are the steps I took and some photos of the semi-finished and finished product. Suffice to say that it was a major hit with the family. Very, very tender and flavorful with the right touch of smoke flavor.
My steps:
1.) Coat the brisket flat with Salt Lick rub (mostly salt and pepper)
2.) Seal in Foodsaver bag
3.) Set Anova Precision Cooker to 132 deg F in 28 qt faux cambro
4.) Place bag with Brisket into faux cambro for 48 hours (final product turned out to be about 53 hours)
5.) After cook time elapsed, cut small hole in bag and drain juice into a small pot
6.) Set the pot to boil and then reduce juices down for gravy
7.) Fire up 1/2 charcoal chimney
8.) Pat down brisket and add Texas Roadhouse sirloin seasoning. Add Alder wood chips to Weber Smoky Joe with charcoal
9.) Sear the brisket over heavy smoke for about 2 minute per side. I also flipped it 90 degrees to sear one edge for a couple minutes
10.) Slice and Serve!
Photos
Here is the brisket in the bag at the end of the 53 hour water bath
It was surprisingly "done-looking" on the outside. Even before searing
Here is a view of the edge with a slice taken off (had to try a piece!)
Searing on the Smoky Joe - I had it covered most of the time to absorb the smoke flavor
Post-searing, prior to slicing
And finally, sliced and ready to serve. As I mentioned, I reserved the juice from the bag and we all used that in place of any sauce. It was delectable! I was amazed at how the small amount of smoke flavor added to the meat.
About a month ago my wife bought a nice Prime brisket at Costco. Since there are only four of us, I decided to experiment with "splitting" the brisket down the middle and the separating the point and flat. I smoked that "half-point" and "half-flat" and documented that cook in another thread. At the time, I carefully wrapped the other half of the point and the other half of the flat and put them in the freezer for later cooking.
Fast-forward then to two days ago. I just received my Anova sous vide device last week and only used it on a pork loin. It was good but not spectacular. After reading and watching several videos on cooking a brisket sous vide, I decided to give it a shot.
Below are the steps I took and some photos of the semi-finished and finished product. Suffice to say that it was a major hit with the family. Very, very tender and flavorful with the right touch of smoke flavor.
My steps:
1.) Coat the brisket flat with Salt Lick rub (mostly salt and pepper)
2.) Seal in Foodsaver bag
3.) Set Anova Precision Cooker to 132 deg F in 28 qt faux cambro
4.) Place bag with Brisket into faux cambro for 48 hours (final product turned out to be about 53 hours)
5.) After cook time elapsed, cut small hole in bag and drain juice into a small pot
6.) Set the pot to boil and then reduce juices down for gravy
7.) Fire up 1/2 charcoal chimney
8.) Pat down brisket and add Texas Roadhouse sirloin seasoning. Add Alder wood chips to Weber Smoky Joe with charcoal
9.) Sear the brisket over heavy smoke for about 2 minute per side. I also flipped it 90 degrees to sear one edge for a couple minutes
10.) Slice and Serve!
Photos
Here is the brisket in the bag at the end of the 53 hour water bath
It was surprisingly "done-looking" on the outside. Even before searing
Here is a view of the edge with a slice taken off (had to try a piece!)
Searing on the Smoky Joe - I had it covered most of the time to absorb the smoke flavor
Post-searing, prior to slicing
And finally, sliced and ready to serve. As I mentioned, I reserved the juice from the bag and we all used that in place of any sauce. It was delectable! I was amazed at how the small amount of smoke flavor added to the meat.
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