Brisket audition

[bigmikey]

A guy at work asked me to do the brisket for his sisters graduation party in May. He's ate my leftovers many times but his dad is footing the bill and wants to sample it to see if it's worthy
I don't even know if I'll have time, but he brought me a couple flats anyway to test out.
These were heavily seasoned with Tatonka dust, will get smoked on Yoder at 225 til I decide to go to bed, hopefully they'll be about 165-170 and the bark will be right. Then they'll get vac sealed and into the Sous vide at 135 for 24 hours. Then they will get shocked in ice water, fridged overnight and sliced cold. Then will be resealed and held cold til time to reheat.

[bigmikey]

OK it's bedtime, has smoked for 5.5 hours, temp in both chunks is 166. Sealed up and into the bath.

[scubadoo97]

Can't wait for the money shot. So far looks excellent

[SMOKE FREAK]

I dont get it Mike...Help me understand...
You smoked it to 166 then sealed it and brought the temp down to 135?...Is 24 hours at 135 going to accomplish the same thing as cooking it to 185 or so to break down the toughness of the brisket? If so that's cool but I dont understand how that's possible...
I'm going to wait and see how this turns out

[jwbtulsa]

Seems backwards on the cook but I'm just an offset stick burner kind of guy. I guess the end result is the end result despite how you get there. Hope it all turns out well. Keep us posted.

[bigmikey]

I don't know why it works but it does, it's not something new I'm doing, probably 7th or 8th time doing this way. Here's one to look at, the first one in this thread was done this way

http://www.smoked-meat.com/forum/showthread.php?t=39506

[SMOKE FREAK]

Yeah I remember that post...Didn't understand it then and I don't understand it now...But I wont argue with results...

I think I need to smoke a brisket

[Mark R]

It be time at temp! The collogen will start break down at 130°ish, just takes longer - much longer. Butt ya don't over stress (tighten) the protein strands, they retain moisture that would have been expelled.
Bad part, if I start this mornin I might have it fer dinner tomorrow... Well, day after. Gotta plan well in advance.

Nice doins BMikey, me hongry fer brisket now!

[bigmikey]

At 165, I've got all the smoke and bark I need. The bath is just to tenderize it while keeping all the juices locked in. Honestly I'd feel comfortable with anywhere from 129 to 160, the lower the temp the longer it will take. For me it takes brisket to another level. Last week's traditional brisket was very good but it won't compare.

[DDave]

At 165, I've got all the smoke and bark I need. The bath is just to tenderize it while keeping all the juices locked in.

Interesting.

Looking forward to seeing the results.

[bigmikey]

These briskets turned out absolutely perfect. I even impressed myself on this one so I have no doubt they will be pleased. Gave him 3 options, thick sliced, thin sliced and chopped.

[Rgold01]

they look great

[SMOKE FREAK]

I'll take a bag of each please...

SV briskie

Or not...Points Nazis got me again...

[bigmikey]

Thanks fellas, I can say with 100% certainty that this brisket was better than last week's traditional brisket. The taste and tenderness are identical but this one is amazingly more juicy.

[Ronin_Jedi]

Bigmikey,

When's dinner?😀👍

Fab-o job::salivating