Didn't include any bagged pictures because if you seen it once, yada yada…
Ok, so simple S&P rub and cooked 52hrs ish @ 135. Bumped temp to 155 and continued cooking for roughly 8 hours. Pulled, and dropped into my kitchen sink with a 5lb bag of old ice I had in the freezer. 3hrs later, pulled from the bag and the internal temp was about 55F. From here I blot dried really well. I was pretty surprised how much moisture you could continue to pull from the surface. Added additional rub, and then onto the Weber kettle using a slow n sear. 1 hr at, on average, 285 is picture one. Added a couple more chunks of wood, and 40 minutes later the internal temp was back to 155, and a 30 minute rest.
I would consider the results of this brisket to fall somewhere between "good" and "very good". I was extremely happy with the moisture and the smoke flavor, which was plenty for me. I hadn't carved into the point yet because it was just the wife and I last night, but I would absolutely use this method again.
by Mr_Smithy
7 Comments
I like to smoke it first.
I think that’s about twice as long as you need in the bath, but yea SV then smoking brisket is one of my favorite meals.
I don’t have a smoker, so I just finished brisket in the oven after 36 hours at 68 c, and it was so goddamned good. Holy crap.
This is absolutely gorgeous. Great job
Shouldn’t you smoke first then SV? Smoke doesn’t tend to penetrate cooked meat well.
Amazing it only reached 55° after all that time.
Bro! Respect!