In my internet travels I'm seeing a lot of people talking about doing their brisket sous vide, then finishing on a smoker. With a traditional smoke method we all know that the fat and connective stuff breaks down around 200 degrees. So, what happens when you do brisket sous-vide and it swims at 140-150 for hours, but never actually reaches 200, even during the end smoke? Are you left with brisket that's super tender but also loaded with streaks of fat? Or will the fat and connectives break down at the lower sous-vide temperature because it cooks over a much longer time?
Want to cook better barbecue? Keep a log of your previous cooks and learn from them. In your log, include the meat, its weight, how you prepped it, what seasonings you used, the cooker and ambient air temperatures, the wood used, and how much. Here's the log that Meathead uses. Download it as a pdf or Excel copy.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
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
Speaking of, this fella ain't been active much lately. Looks like he pretty well disappeared in May of last year, except for 2 posts - one when he won a prize in Sept and one when he commented on Ernest's passing. Hope things are going ok Troutman.
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