First ever post. Seasoned with salt, pepper, garlic powder, and onion powder. Sous Vide 32 hrs @ 155. Removed from sous vide and refrigerated over night. Seasoned with a homemade rub and fnished in smoker, 2.5 hrs @ 275.
by DetredTigionston
5 Comments
meatcutta
sorry that looks drier than a popcorn fart.
ChronicTheHedgehog
How was it? Eye test is sus I can’t lie but I’ve been wondering about this method.
OneManGangTootToot
Oh no! What did that poor brisket ever do to you???
poemteegra
I just did a brisket on Christmas. About 36 hours at 155, then straight onto a kettle for smoke for about 3 hours at about 200. It was a point and flat that was not separated and the point was about perfect but the flat was a little dry. No smoke ring though.
How was yours?
flibberjibber
Brisket doesn’t picture very well. You’ll get all kinds of comments on her about it – but honestly your experience of it is the important bit.
I’ve done sous vide brisket using the same method twice and I’ve had amazing results both times.
Here’s a picture of mine. Doesn’t look all that moist in pictures but it was in real life!
5 Comments
sorry that looks drier than a popcorn fart.
How was it? Eye test is sus I can’t lie but I’ve been wondering about this method.
Oh no! What did that poor brisket ever do to you???
I just did a brisket on Christmas. About 36 hours at 155, then straight onto a kettle for smoke for about 3 hours at about 200. It was a point and flat that was not separated and the point was about perfect but the flat was a little dry. No smoke ring though.
How was yours?
Brisket doesn’t picture very well. You’ll get all kinds of comments on her about it – but honestly your experience of it is the important bit.
I’ve done sous vide brisket using the same method twice and I’ve had amazing results both times.
Here’s a picture of mine. Doesn’t look all that moist in pictures but it was in real life!
https://preview.redd.it/y5t5ph3z14ae1.jpeg?width=3024&format=pjpg&auto=webp&s=642cc4e437d55cc67142787a936d109a806f4d8d