Howdy Folks,
Just continuing with my experimentation of making my life easier with trying to serve Brisket for lunch without falling asleep on my guests. Last time I cooked a brisket the day before and used a sous vide to hold it like a warming cabinet overnight until serving time
This time I'm following Kenji's recipe over at Serious eats. Seasoned a 5.9 LB Brisket Flat with Harry Soo's Beef Moola and a 1 TBSP of Pink Curing Salt with a TBSP of Liquid Hickory Smoke and into the Sous Vide bath at 155F for 36 hours.
Dropped it in an Ice Bath the day of and into the Smoker with it's fat cap down at 250F for about 2 hours and 15 minutes until internal temps hit about 170 F.
I wanted it to be there a bit longer and even dropped the temps down to 225 and then 200F but I didn't want the meat to get any higher. It gave a bit of color but not the nice dark black meteorite looking color a full smoke would've done
Slicing it open, It's kind of cool to see the "fake" smoke ring produced by the Pink Curing Salts.
And it passed the bend test
Overall, not a bad way. There was only a tiny bit of stress on the day of as the temp rose a bit too fast and I couldn't keep it in the smoker longer. Next time I might try smokin it to 155F and then sous bath the rest of the way.
Just continuing with my experimentation of making my life easier with trying to serve Brisket for lunch without falling asleep on my guests. Last time I cooked a brisket the day before and used a sous vide to hold it like a warming cabinet overnight until serving time
This time I'm following Kenji's recipe over at Serious eats. Seasoned a 5.9 LB Brisket Flat with Harry Soo's Beef Moola and a 1 TBSP of Pink Curing Salt with a TBSP of Liquid Hickory Smoke and into the Sous Vide bath at 155F for 36 hours.
Dropped it in an Ice Bath the day of and into the Smoker with it's fat cap down at 250F for about 2 hours and 15 minutes until internal temps hit about 170 F.
I wanted it to be there a bit longer and even dropped the temps down to 225 and then 200F but I didn't want the meat to get any higher. It gave a bit of color but not the nice dark black meteorite looking color a full smoke would've done
Slicing it open, It's kind of cool to see the "fake" smoke ring produced by the Pink Curing Salts.
And it passed the bend test
Overall, not a bad way. There was only a tiny bit of stress on the day of as the temp rose a bit too fast and I couldn't keep it in the smoker longer. Next time I might try smokin it to 155F and then sous bath the rest of the way.
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