Smoked a Costco brisket on my Weber kettle for 7 hours. Then to my sous vide at 155 for 40 hours. Finished in oven at 375 for an hour to firm up bark. Results were awesome. Ready to quit my job and sell brisket.
by oreopies
12 Comments
Dizzman1
Looks awesome
Andletmeride
Of you become a true master at brisket it cannot be sliced
casingpoint
Did you put gravy on brisket…. you MONSTER?
ModsCanEatMyChode
Looks good! Will you ever go back to less barbaric means of cooking brisket?
Atman6886
Why not sou vide then smoke? Just curious. Sou vide makes meat look terrible. But I haven’t done it yet, so I don’t know…
TCPisSynSynAckAck
Stop. I can only get so hard.
ekajh13
This is my go to method for brisket, instead of the oven I just return it back to the smoker
whoami501
Times and temps?
TheWolf_atx
(Central Texan here)- you had me until the gravy. I was shook when I saw the money shot 😉
Looks great.
Gbuzzrebuzz
I just smoke it and let it rest in the sous vide at 150 till I’m ready to slice it. Stays super moist.
Bad-_-batch
Haven’t tried this with a whole brisket. For the Costco whole packer I just let them smoke straight through for 19-24 hours in a pellet grill and Comes out great.
I’m perfecting a new method for brisket flats though. I named it 4/24/90.
4 hours at 180 on pellet smoker 24 hours at 155 souse vide 90 second sear each side in cast iron
They turn out amazing. You get a bit of a smoke ring, unbelievably tender from the souse vide, and the 90 second sear in cast iron gives it some bark back. I’m thinking it may need only 20 hours though. IMPORTANT: do not trim the fat from the brisket flat. I learned that from another Reddit post so kudos to that guy, he was right! Don’t cut the fat.
12 Comments
Looks awesome
Of you become a true master at brisket it cannot be sliced
Did you put gravy on brisket…. you MONSTER?
Looks good! Will you ever go back to less barbaric means of cooking brisket?
Why not sou vide then smoke? Just curious. Sou vide makes meat look terrible. But I haven’t done it yet, so I don’t know…
Stop. I can only get so hard.
This is my go to method for brisket, instead of the oven I just return it back to the smoker
Times and temps?
(Central Texan here)- you had me until the gravy. I was shook when I saw the money shot 😉
Looks great.
I just smoke it and let it rest in the sous vide at 150 till I’m ready to slice it. Stays super moist.
Haven’t tried this with a whole brisket. For the Costco whole packer I just let them smoke straight through for 19-24 hours in a pellet grill and Comes out great.
I’m perfecting a new method for brisket flats though. I named it 4/24/90.
4 hours at 180 on pellet smoker
24 hours at 155 souse vide
90 second sear each side in cast iron
They turn out amazing. You get a bit of a smoke ring, unbelievably tender from the souse vide, and the 90 second sear in cast iron gives it some bark back. I’m thinking it may need only 20 hours though. IMPORTANT: do not trim the fat from the brisket flat. I learned that from another Reddit post so kudos to that guy, he was right! Don’t cut the fat.
What temp did it get to on the smoker?