2nd attempt at a sous vide brisket. I do it this was as a kind of cheat, hard to have a dry brisket with this method. 31 hrs at 156 degrees, followed by 2.5 hours on the smoker. Any BBQ purists try this method? Turned out well, bark was surprisingly good, everyone loved it, nothing left after the Seahawks game.
by Deepdish7799
7 Comments
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https://preview.redd.it/rdj12naq9mfg1.jpeg?width=4284&format=pjpg&auto=webp&s=bf19faf5a186320eb17a4f12313d799e41067fee
This is 135 for 48 hours and then ice bath then onto the smoker or oven for 3 hours at 225.
Go Hawks!
No cut?
Sousvide brisket has been my go to for a while now. I separate the point and flat so I can get a perfect trim for the slices. But I smoke first for 5-6 hours at 200 until the bark is where I like. The 155f for 36 hours. If I have time, I’ll throw it on the smoker again to dry up the bark.
2.5 hours on the smoker at what temp for that dark of a bark?
Meat smokers I’ve mentioned this too say once the fat is rendered it isn’t going to absorb the flavor as much.
They said smoke first. Sous vide. Smoke again (or just heat) for bark