My wife and other fat-averse relatives typically find the fatty edge of a slice of brisket off-putting. They'll slice it off and lose all the flavor of the seasoning. Sous vide cue brisket does something interesting to that fat - it is still there but it doesn't feel so distinct from the rest of the meat. It's all just one bite with all the moistness and seasoning.
I'll eat that fat either way but I think it's an added benefit. I also find that I like the leftovers much more than a brisket I smoke from start to finish.
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.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I buy a slab of meat and hope that it's a brisket. I crudely chop off a little fat and leave it looking like I drove it home tied to the back of my car. I put salt and pepper on, cook at 155 for 24 hours. Rapidly chill in ice bath filled with too much water and make a mess on the floor.
Then I smoke it for a couple hours on the Pit Barrel to warm it up. Then I slice it and no matter how long I wait, no one ever eats it right after I slice it because they have to eat salad for a half hour first while I die inside wanting them to eat it while it's hot and moist.
ptehan wow thats how we do it here except no one eats it until it's in enchiladas the next day. other than the 11 year old boy who quick to tell me what's wrong with it. Oh, and the salad part. Oh wait! And the brisket and trimming part. And also with more alcohol.
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