Sous Vide And Smoked Texas-Style BBQ Brisket Recipe
The Sous Vide And Smoked Texas-Style BBQ Brisket Recipe by Clint Cantwell calls for using a 6 lb beef brisket flat. Could I follow this same recipe using a whole packer?
Thanks!
Thanks!
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I don't see why not ( Clint Cantwell ?). I'd trim it before SV and it might take longer but it should work fine. It's been a while since I read that recipe but I think the reason to do it with a flat is that flats, esp when separated, dry out more easily.Last edited by rickgregory; July 1, 2022, 02:21 PM. -
Welcome to The Pit.
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Let us know how it turns out. I've made Chris Cantwell's Pastrami SVQ recipe, and it's delicious.
And welcome to The Pit!
KathrynComment
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Welcome from BuffaloComment
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Welcome fr Cincy Ohio! Never had a briskie I couldn’t eat! Some more Amazing than others.Comment
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The recipe worked out really well. Almost too good.
Bought a 15.25 lb prime grade whole packer. After trimming it was just a little shy of 13 pounds. I dry brined roughly 12 hours overnight before sealing and immersing in the SV for 30 hours. Removed from SV and transferred to cooler of ice water. (Discovered a hunk of brisket does not look appetizing at this point). Took 3 hours to get internal temp to low 40s. I pat it dry with paper towels and dry rubbed, gave a light spritz of water and placed in smoker. Took a little over 4 hours for deepest internal temp to hit 131. The brisket at this point looked and jiggled amazingly.
The point separated from the flat with one smooth pass of a meat slicer. (Twilight Zone) The meat sliced completely different than how brisket typically feels. It was more like a steak and had a deep pink/red tone inside of the smoke ring. It did NOT look like any brisket I have ever seen. But it oxidized within a couple minutes of being sliced, and looked exactly like brisket. Our party devoured the greater portion of the meal and it was complimented over and over, but I did not feel great about it. It was too, something..... I cant put my finger on what I did not like. It was too perfectly cooked from tip to tip through both muscles evenly, and greatly changed the texture that I am used to. There was no making burnt ends. There was no chipped beef brisket. It was just two muscles sliced consistent thickness all the way across. Almost too good
I wonder at the possibility of using the juice saved from the SV bag (3+ cups) and reinjecting some of it back into the brisket before smoking.
I may try again with just a flat and reinjecting some of the liquid lost during SV. But I think whole packers I will stay true to tradition.
Thank you all for welcoming me. I have been a devout follower of Amazing Ribs since 2009 and am happy to have finally joined this community.Last edited by Clifford W King; July 5, 2022, 11:07 AM.Comment
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