No idea what I am doing hah. But this baby needs to be cooked tomorrow. I was thinking about smoking this for a couple hours before placing in the sous vide. Appreciate any recommendations you guys have! Thank you
$11/lb for brisket seems insane. Isn’t it like 3.99/lb for untrimmed?
Acct-404
Must’ve been a small ass cow for the whole trimmed brisket to be less than 3 lbs!
JJFiddle1
I always sous vide + smoke my brisket. I second the 72 hour suggestion. Then 2½ hrs on the smoker and you’ve never had it so good!
rustyamigo
155 24 hours. Then ice bath till cold AF. smoke it same day you wanna serve. Till 165 internal or till the bark is where you want it.
zaskar
Personally, this is one cut that I’ve never SV. Smoker only
SubpoenaSender
I did 135 for 48 hours then braised it on a smoker with no foil over the pan until it hit 205
NotThat1guy
Smoke normal get great bark and rendered fat cap until about 185-195 (depending on the brisket). Hot hold in the sous vide 150 for 18-24 hours. You’re welcome.
DJSwann
Smoke first. Sous vide last
grasspikemusic
If you treat it like a Sir Charles and go 30-40 hours at 133-137 and them a quick sear over charcoal and wood (I love hickory). That is the only way you can have rare to medium rare brisket and it’s amazing
If the Chuck/Sir Charles is like a Ribeye the Brisket is more like a strip or sirloin only beefier
It’s definitely amazing
A few times a year my local Aldi’s gets them trimmed in the 3-4 pound range for $3.99 I always buy a bunch
bomerr
I would sous vide first, smoke second.
lakeswimmmer
It’s really good to make your own corned beef too, then sous vide
15 Comments
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
Spoiler alert: it works
$11/lb for brisket seems insane. Isn’t it like 3.99/lb for untrimmed?
Must’ve been a small ass cow for the whole trimmed brisket to be less than 3 lbs!
I always sous vide + smoke my brisket. I second the 72 hour suggestion. Then 2½ hrs on the smoker and you’ve never had it so good!
155 24 hours. Then ice bath till cold AF. smoke it same day you wanna serve. Till 165 internal or till the bark is where you want it.
Personally, this is one cut that I’ve never SV. Smoker only
I did 135 for 48 hours then braised it on a smoker with no foil over the pan until it hit 205
Smoke normal get great bark and rendered fat cap until about 185-195 (depending on the brisket). Hot hold in the sous vide 150 for 18-24 hours.
You’re welcome.
Smoke first. Sous vide last
If you treat it like a Sir Charles and go 30-40 hours at 133-137 and them a quick sear over charcoal and wood (I love hickory). That is the only way you can have rare to medium rare brisket and it’s amazing
If the Chuck/Sir Charles is like a Ribeye the Brisket is more like a strip or sirloin only beefier
It’s definitely amazing
A few times a year my local Aldi’s gets them trimmed in the 3-4 pound range for $3.99 I always buy a bunch
I would sous vide first, smoke second.
It’s really good to make your own corned beef too, then sous vide
Follow this – [https://www.youtube.com/watch?v=AohVgovKI4A&ab_channel=ChudsBBQ](https://www.youtube.com/watch?v=AohVgovKI4A&ab_channel=ChudsBBQ)
I have done it 3 times, and it has been awesome. Only way I do brisket now.
Such a wee brisket. I was perusing the aisle the other day and it was full of 16, 18, 20 pound monsters. Don’t have vacuum bags big enough! 😂