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1 Brisket Flat 2 SV Experiments

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  • JCBBQ
    Club Member
    • Jan 2016
    • 1054
    • Jersey City, NJ
    • Primo Oval XL Ceramic Cooker
      Pit Barrel Cooker
      2x Mavrick 732
      Therma Pen Orange
      Favorite Bourbon Blanton's
      SF Giants

      MCS wish list - Lone Star Grillz off set

    1 Brisket Flat 2 SV Experiments

    Brisket flat, as many of you have heard me bitch, is the only thing available at Costco in Northern NJ and it aint cheap.I picked a Choice 8 lber at $4.19 /lb. (The Texans just had heart tremors) It was oddly shaped, w a chunk that had no fat cap so I thought I’d cut about half off and cook it a different way.



    Eperiment 1: Medium rare Brisket

    31oz after trimming all the fat off (14oz). I salted it and then sous vide it at 125 degrees for 48hrs.7oz of liquid cooked out leaving about 24oz of meat.I then seared it on the Primo at about 1000 degrees.The result was pretty interesting.That tough cut of meat turned into something very similar to nice steak.This was the thin end of the flat and I wished I’d tried the thicker side.The look of the meat was identical to a nice steak and the taste was excellent.It’s a bit of an optical illusion though bc there is definitely something missing when it’s in your mouth.It’s not juicy at all.It wasn’t dry but there is no fat.I definitely missed that.As a “steak” it was pretty ok, but I thought it was really excellent as roast beef sammies where the juice of the lettuce, tomatoes and mayo allowed the correct texture and good beef flavor to shine.I would do this again specifically for the cold cuts.
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    Experiment 2: “Traditional” BBQ Brisket

    The bigger thicker piece (65oz) I used to approximate bbq.I left the fat cap on, salted it and then covered it lightly w BBBR before sous viding at 165 for 24 hrs.I then put it in an ice bath and eventually stuck it in the fridge for a few days.Kenji says it can stay sealed in a food saver bag for up to a week.The day of the cook I intended to inject all the liquid back into the meat prior to cooking.I ran out of time so that didn’t happen.The 65oz had turned into 43oz after I took it out of the SV bag.I left it cold and wet, covered in a healthy amount of BBBR and threw it on the smoker at 275 for 3hrs – as per Kenji.Again, the SV really worked in creating perfect brisket meat texture.A slice pulled apart perfectly.That said the bark was nowhere near the bark you’d get on a full smoke.I did get an itty bitty smoke ring. But ultimately, the only reason I’d do this again would be to try injecting liquid into the meat after SV and before smoke to see if it made it juicy.I’m pretty good at creating relatively dry brisket flat when I bbq it, I don’t need a new method to do that.

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    Here's the finished product side by side so you can really compare the texture

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Beautiful!

    Comment

    • tbob4
      Charter Member
      • Nov 2014
      • 2255
      • Chico, CA
      • BBQ's
        _____________________
        California Custom Smokers Intensive Cooking Unit
        California Custom Smokers Meat Locker
        Santa Maria Grill
        Vision Grill

        Beer
        _______________________
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        Wood
        _______________________
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        Apple

      #3
      Very nice work. I love it when folks do experiments here and appreciate your description. When I look at the photos of your smaller side an idea popped into my head. My dad loves London Broil. However the way he BBQ's it renders a tough dry steak. I'm thinking that if I SV'd one first and gave it to him to BBQ it would turn out tender like small side of your brisket.

      Comment


      • JCBBQ
        JCBBQ commented
        Editing a comment
        All he'd need to do is sear it. I think i'll try this too. Let me know how it works out.
    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 8068
      • Kansas Territory
      • Grills / Smokers
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      #4
      Nice writeup, great lookin' food, quality pics, as well!
      Fine Job, there!!!

      Comment


      • JCBBQ
        JCBBQ commented
        Editing a comment
        Hahaha, your picture still cracks me up!
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3157
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #5
      Thanks for adding to the knowledge base!

      Comment

      • JCBBQ
        Club Member
        • Jan 2016
        • 1054
        • Jersey City, NJ
        • Primo Oval XL Ceramic Cooker
          Pit Barrel Cooker
          2x Mavrick 732
          Therma Pen Orange
          Favorite Bourbon Blanton's
          SF Giants

          MCS wish list - Lone Star Grillz off set

        #6
        Hey Potkettleblack , can you chime in on what you do or would do with the liquid in the above two scenarios? I remember on a post you had mentioned something but couldn't find it. Thanks.

        Comment

        • hogdog6
          Charter Member
          • Dec 2014
          • 536
          • Liberty, Utah

          #7
          JCBBQ thanks for the great info.

          Comment


          • JCBBQ
            JCBBQ commented
            Editing a comment
            Thanks!
        • GadjetGriller
          Club Member
          • Dec 2015
          • 730
          • Lubbock tx
          • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

          #8
          @JXBBQ I to was wondering about that? I think they said you can use the juice if you strain it through a coffee filter 1st but I may be getting this and something else mixed up?

          Comment


          • JCBBQ
            JCBBQ commented
            Editing a comment
            That does sound familiar. That might be it. I guess I'll wait for the SV vets to check in.
        • RonB
          Club Member
          • Apr 2016
          • 11456
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #9
          A great report.

          Comment


          • JCBBQ
            JCBBQ commented
            Editing a comment
            Thanks RonB!
        • Potkettleblack
          Club Member
          • Jun 2016
          • 1835
          • Chicago, IL
          • Grill: Grilla Original / Weber Genesis EP-330
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          #10
          Originally posted by JCBBQ View Post
          Hey Potkettleblack , can you chime in on what you do or would do with the liquid in the above two scenarios? I remember on a post you had mentioned something but couldn't find it. Thanks.
          Both methods, process purge per instructions in the Sous Vide thread sticky about purge.

          For the steak texture one, I'd make a pan sauce with maybe red wine reduction, butter, whatnot. For the BBQ, I'd process, season and use as a dip. Like a pit sauce Texas style. If you prefer KC style brisket, I'd blend into a BBQ sauce and reduce.

          Comment


          • JCBBQ
            JCBBQ commented
            Editing a comment
            Thanks PKB! I'll check out the purge sticky.
        • ProfessorJohn
          Club Member
          • Feb 2017
          • 80
          • Springdale, Arkansas
          • Woodwind Pellet Grill
            Weber Genesis Gold Gas Grill
            Char-Broil Big Easy
            PolyScience Sous Vide Professional Immersion Circulator Chef
            Chef Steps Joule Thermal Circulator
            Various temperature measuring devices, mostly from Thermoworks

          #11
          Thank you for the information on the brisket.

          Comment


          • vandy
            vandy commented
            Editing a comment
            I think having fun is the point of all of this experimentation isn't it. I have been having a blast since joining this site!

          • JCBBQ
            JCBBQ commented
            Editing a comment
            vandy, that's a heck of a nice looking smoker. What is it, a Lang?

          • vandy
            vandy commented
            Editing a comment
            Yes JCBBQ it is a Lang Hybrid 36 Patio and it cooks some great Q.

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