I started by cold smoking the brisket for 3 hours
I then sealed and put in the bath for 24 hours at 135⁰f then 155⁰f for 12 hours
I let it rest in the fridge for a day then made a tinfoil boat and reheated in the oven at 275⁰f for about 2 hours until it got around 165⁰
by vivahexhotway
8 Comments
That smoke ring is insane! Looks pretty good on this side of the screen. How’d you like 135/155?
So what are your thoughts? Worth it?
I seem to be constantly disappointed when I pellet smoke my brisket, so this could be a nice new way.
proof right there that you smoke FIRST then dunk.
kenji is not a god.
can you explain the cold smoking and what do I need to buy for this? I can’t have a bbq/smoker/fire on my apartment balcony but might be able to pull off a “cold smoker” for a few hours late at night then bring it inside to sous vide
Tortured. Gunna need a boatload of Au Jus to bail out the poor chunk of bossy…
I also cold smoke, followed by 72 hours of 135. Yummy!
Without bringing it to 195+F internal it’s not going to be that tender. Skip the sous and go with the smoker next time. 👍
Need to clean up your trim game a bit