Pro chef running a premium meal prep company in Ontario. Developed for my business after we had to move to a location I couldn't set up my offset smoker at, customers missed out brisket ogf ring.
Five day process including a 48 hour smoked salt / liquid smoke brine, a pinch of curing salt added halfway through during second brine application, a 36 hour sous vide, ice bath and overnight fridge rest, dried and reapplied the rub, second round in the fridge to dry for an hour or two, 275f oven for 2 hours / until the "bark" stands out.
Still prefer actually smoking, but this will tie us over until then!
by Lanny14
8 Comments
Looks amazing, what temp did you sous vide at??
Sorry, but I must downvote. You got the gloves, but your knife is way too sharp and you didn’t squeeze.
Looks good OP!
Couple extras
https://imgur.com/a/PvGefEz
This is pornographic
Awesome result.
Given your process I would avoid trimming like a real smoked brisket and focus on yield. No point in wasting trimmings or cooking a glob of fat between the point and flat.. I would separate point and flat and dole out portions of each accordingly.
I’m not allowed in Canada, But I’m willing to risk the crossing.
11/10
Very impressive. I would have a hard time believing you didn’t smoke it.