I decided to try to sous vide cook a brisket - turned out to be the second-worst brisket I’ve ever made. I was trying the Serious Eats method of smoking after the sous vide. I’ve only had good luck with smoking first, not smoking after.
I used a small amount of Cure #1 like they recommended to give a fake smoke ring. Well, I’m not sure if I misread or mismeasured. I knew something was wrong when I took the bag out and all of the juice was bright pink. I somehow ended up with essentially corned beef. The flat was solid pink, the point had at least an inch thick pink ring. Some people may have liked this, but I don’t like corned beef or pastrami. I’ve been using bits of it in chili etc now. I’m too cheap to toss it. I should have taken a pic.
I used a small amount of Cure #1 like they recommended to give a fake smoke ring. Well, I’m not sure if I misread or mismeasured. I knew something was wrong when I took the bag out and all of the juice was bright pink. I somehow ended up with essentially corned beef. The flat was solid pink, the point had at least an inch thick pink ring. Some people may have liked this, but I don’t like corned beef or pastrami. I’ve been using bits of it in chili etc now. I’m too cheap to toss it. I should have taken a pic.
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