Sous vide is something that seems to be gaining in popularity, I see that meathead has a sous vide chicken breast recipe on the list, that's what prompted me to check out sous vide in the first place. I can understand that for something that is dry as chicken breast, but how would it work on something like brisket? I did look online and found a recipe for sous vide brisket, but just in reading it I don't see the sous vide advantage. Also, the recipe suggested smoking the brisket for 3 hrs. after 50 hrs. of sous vide cooking. Would that work on cooked meat?
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It works because it helps to tenderize the meat without drying it out, allowing it to cook unattended for many hours while you carry on with life, among other reasons. Smoking it after the fact is effective because after you sous-vide it you shock it or chill it. The jury is out on a lot of folks' opinions on what we call sous-vide que, the process of combining sous vide with live fire cooking. Some folks love it, some folks prefer all life fire and have no interest in it. https://amazingribs.com/tested-recip...brisket-recipe. Here's our new recipe for what you're asking about.
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I used the Amazing Ribs.com pastrami recipe but took the sous vide branch to finish. Cooked 4 flats all about 4 lb each - turned out fantastic. My crew at work said it was the best they had ever had. That being said since pastrami is just a brisket at heart - I was wondering about using this same process for a brisket finishing in the sous vide @ 195 X 4. Smoke to an internal temp of 160-180 based on color, then put in the sous videfor 4 hours @ 195. I know you will have bark issues but I thought I'd give it a 30 minute rest after the sousvide then stick it under a broiler until it firmed up. Any of you pastrami experts tried this with a plain ole flat brisket?
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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.
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I somehow missed this post the last couple of days, but do want to opine about the subject. First of all, and this must be prefaced by saying this is my experience and conclusion, but I prefer low and slow, Texas style brisket over fire to anything out there, period. The rich bark, the smoke ring created by the combustion gases and the rich and unctuous smokey flavor cannot be duplicated only imitated. Sous-vide-que for high temperature cooked brisket produces excellent results, but to my palate those results are an imitation. Good but not as good as the original.
Now, having said all that, what can sous-vide-que do well when it comes to brisket? Try medium rare, steak like, sliced brisket! In fact the only way to do that is with sous-vide-que. You can't break down the fat, connective tissues and turn collagen into jelly at those temperatures any other way that I know of. That also works well for other cheaper cuts of beef from round to chuck to rump and even cuts like short ribs. Spectacular medium rare results that rival steak.
Here's an example of traditional brisket, cooked low and slow until probe tender;
and an example of medium rare, sous-vide-que brisket taken to equal tenderness;
Determining which one is better again is a matter of taste I suppose. I like both but for differing reasons. My suggestion is you search the Forums section in the sub-category of Sous Vide and look for some of the posts that have recipes on how to cook a brisket SV-que. Other online resources like Chef Steps and Sous Vide Resources have done a tremendous amount of work cooking and preparing meat at all temperatures.
Good luck and try some for yourself.
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Troutman, thanks for posting your results. I also tried the chef steps method, just because I was curious about finishing it off in the oven. Med rare usually comes off around 132, but their version is SV'd at 154 for the 24 hours. My results were flavorful, but brown and dry. What was your internal temp for your medium rare results?
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