Author Topic: Sous vide smoked brisket experiment  (Read 8113 times)

icebob

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Sous vide smoked brisket experiment
« on: September 03, 2016, 12:26:02 PM »
To continue on Tmaneater thread, I will do a side by side taste test. Costco has some Prime whole packer @ $2.99/lb. I got a 14lbs one. I also bought a 3lbs Choice flat. The big one will be cooked the traditional way (in the SI) and the small one will get the sous vide treatment like they do it there:
http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
We're having some friends coming for dinner tomorrow, and I will have them blind test. Should be a fun experiment.
P.S. I think I will go back to Costco and buy a couple more whole packer and freeze them for later...
Bob from Cahokia, IL

DivotMaker

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Re: Sous vide smoked brisket experiment
« Reply #1 on: September 03, 2016, 12:28:59 PM »
Looking forward to your results, Bob!
Tony from NW Arkansas
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drains

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Re: Sous vide smoked brisket experiment
« Reply #2 on: September 03, 2016, 12:55:28 PM »
We'll be here waiting Bob!
Dale from East Texas
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BedouinBob

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Re: Sous vide smoked brisket experiment
« Reply #3 on: September 03, 2016, 05:42:59 PM »
Ooooh, this will be fun.....  8)
Bob - Colorado Springs
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icebob

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Re: Sous vide smoked brisket experiment
« Reply #4 on: September 03, 2016, 05:59:34 PM »
I did the Morton's Quick tender trick on both for 45 mins, rinse the up and rub them with salt, pepper and some Dizzy Dust Cow Licks... Sous vide one started at noon and the other will go in the smoker shortly
Bob from Cahokia, IL

icebob

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Re: Sous vide smoked brisket experiment
« Reply #5 on: September 04, 2016, 03:50:44 PM »
The big one took 22hrs to reach 203f. Now resting in the cooler. Still debating how I will finish the sous vide variety...
Bob from Cahokia, IL

icebob

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Re: Sous vide smoked brisket experiment
« Reply #6 on: September 04, 2016, 06:12:04 PM »
Decided to go with 2 hrs in the smoker @200f and then in the cooler with big brother, there was a huge amount of juice in the pouch.... doing a reduction right now to pimp up Divot St-Louis style BBQ sauce.... can't wait for dinner time!
Bob from Cahokia, IL

icebob

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Re: Sous vide smoked brisket experiment
« Reply #7 on: September 04, 2016, 08:07:45 PM »
all plated......
« Last Edit: September 05, 2016, 01:27:55 AM by icebob »
Bob from Cahokia, IL

icebob

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Re: Sous vide smoked brisket experiment
« Reply #8 on: September 04, 2016, 08:14:31 PM »
This was a no contest... every single guest choose the sous vide one.... me personnally, I prefer the traditional one, but you cook for the masses! for the easy of doing it tho... sous vide is hard to beat....
Bob from Cahokia, IL

BedouinBob

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Re: Sous vide smoked brisket experiment
« Reply #9 on: September 05, 2016, 10:02:41 AM »
Wow Bob, that looks really good.  :)
Bob - Colorado Springs
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johnnytex

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Re: Sous vide smoked brisket experiment
« Reply #10 on: September 05, 2016, 10:22:18 AM »
Great stuff Bob.
Did you use the liquid smoke?
Did you cook for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F.
Tex From Ennis, TX

icebob

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Re: Sous vide smoked brisket experiment
« Reply #11 on: September 05, 2016, 05:01:17 PM »
yes liquid smoke and went for 30hrs at 155f,. tonight is shepherds pie with the leftovers!
Bob from Cahokia, IL

DivotMaker

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Re: Sous vide smoked brisket experiment
« Reply #12 on: September 06, 2016, 08:42:34 PM »
Cool results, Bob!  I'm not real crazy about the recipe's technique, so I plan to try this in reverse (like I did for the combo SV/SI pastrami).  Smoking first yields a great smoky taste (better than liquid smoke in the bag - it's the real stuff!), then SV, then a reverse-sear in the oven for the bark.  I now have a 22 qt Cambro container that I think is deep enough to do a small packer in!
Tony from NW Arkansas
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SconnieQ

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Re: Sous vide smoked brisket experiment
« Reply #13 on: September 06, 2016, 11:57:20 PM »
Cool results, Bob!  I'm not real crazy about the recipe's technique, so I plan to try this in reverse (like I did for the combo SV/SI pastrami).  Smoking first yields a great smoky taste (better than liquid smoke in the bag - it's the real stuff!), then SV, then a reverse-sear in the oven for the bark.  I now have a 22 qt Cambro container that I think is deep enough to do a small packer in!
Agree with Tony on reversing the steps. When I get around to it, I'll be doing a 3 hour smoke first (or to internal temp of 125, whichever comes first), then sous vide at 135 for 72 hours. Quick sear. No liquid smoke, no pink salt. Going for a pink interior (due to the temperature).
« Last Edit: September 07, 2016, 01:46:15 PM by SconnieQ »
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Durangosmoker

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Re: Sous vide smoked brisket experiment
« Reply #14 on: September 07, 2016, 01:36:58 PM »
That sounds great, Kari, let us know how it turns out.
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