Sous vide smoked brisket experiment

[icebob]

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...

 

[DivotMaker]

Looking forward to your results, Bob!

 

[drains]

We'll be here waiting Bob!

 

[BedouinBob]

Ooooh, this will be fun.....  8)

 

[icebob]

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

 

[icebob]

The big one took 22hrs to reach 203f. Now resting in the cooler. Still debating how I will finish the sous vide variety...

 

[icebob]

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!

 

[icebob]

all plated......

 

[icebob]

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....

 

[BedouinBob]

Wow Bob, that looks really good. 

 

[johnnytex]

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.

 

[icebob]

yes liquid smoke and went for 30hrs at 155f,. tonight is shepherds pie with the leftovers!

 

[DivotMaker]

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!

 

[SconnieQ]

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).

 

[Durangosmoker]

That sounds great, Kari, let us know how it turns out.

 

[Walt]

I do quite a bit of par smoking prior to braising items in a Dutch oven. I always smoke 1st & remove prior to the stall. This allows for all the rendered juices to accumulate in the pot & not in the bottom of the smoker. I have not done a brisket like this but Boston butts, Chuck roast, goat shoulder etc. I pull between 140 & 150IT. Whole chicken is also really good this way if you want to cook it down & shread it for tacos & such. The technique should be no different for SV.

 

[Mr.Ed]

Just got back from a trip to lands far away eating some fine Argentinian BBQ. They love their garlic but that's another book.
I wanted to do a different take on this Sous Vide brisket. Flats have always been a problem with moisture retention. So this Sous Vide cooking got me thinking. First I wanted to retain the moisture and 135 and 155 degrees pull more moisture from the brisket then what I was shooting for. I found a nice LEAN flat with 1/8" fat cap and removed most of that. I set The SV up for a 132 degree cook for 48 hours. My only prep was a heavy injection of homebrewed beef stock reduced. NOT a drop of salt because it also is a factor in pulling moisture from the meat. I didn't want it smoked first, again too much moisture loss for what I was trying to accomplish. After the 48 hours I placed it in the Si for only two hours at 225f.  Most of the smoke is imparted in those first couple of hours. The result was a wonderful tender JUICY brisket with a great smoked flavor.  The ground salt and pepper was added at the time of serving to my family and guest.  I served with my BBQ sauce, and Mr. Yoshida's sauce, both on the side for those that like that oriental flavor in their beef.
Overall comments "The best, most moist smoked brisket we ever ate"

Coming from a competition smoke background I had to rethink everything I had conditioned myself in during my BBQ circuit days. Well the chef in me won, and the SV technique was the tool to my success with this one. Oh, lets not forget the Si's contribution. 
   

 

[DivotMaker]

No pics, Mr. Ed? 

 

[Mr.Ed]

Sorry, no photos this time. At least I corrected the spelling of juicy LOL.

I'll be doing another down the road ...I promise some photos.