Sous vide brisket. I am going to try it. Comments on my plan?
OK, I plan to separate point and flat and maybe cut flat in half to get it in the bags. But first, dry brine and before sous vide injecting with my normal secret stuff and a bit of liquid smoke. No Prague salts (forget the smoke ring). Then sous vide at 155 for 36 hours and straight to an ice water bath.
Then I plan to fire up the smoker like 3-4 hours before cooking. Take the cold (cooked) briskie out and cover with my usual rub and hit it at 225F to get the bark going... make sure it is up to say 120-130 F internal and a dark bark. Then done.
Your thoughts? I just need to try something radical.
That temp should give you a fairly traditional brisket texture. I recommend medium rare QVQ. Troutman and Polarbear777 have written quite a bit about it. It’s much more radical!
treesmacker His last activity was yesterday but he hasn’t posted in a month. Definitely missing Troutman ‘s contributions around here. Hoping he’s ok.
I do same plan. Initial smoke to no higher than 130 F internal, then bag and do 135F by 72 hours. Then ice bath and chill and finish on the smoker up to 130-135.
155 will net you a pretty traditional texture/moisture. Nothing wrong with that and SV can help with schedule. However since beef is well done at 140 I like to keep it under that to retain as much moisture as possible. Longer time at the low temp is required for the same collagen breakdown/tenderization.
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
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