I have been wanting to try SV'ing a brisket for a while. I finally had the chance when my local Albertson's had packers for $1.77/lb. I didn't mind experimenting on a $25 chuck of meat. Anyhoo, I grabbed one that was 15+ pounds and commenced to trimming it. This thing has a lot of fat on it. I trimmed a good 2.5# of fat and it still had a lot to keep things moist through the cook.
I gave the brisket a coating of Just Add Beef and let it soak in as I got the Webber ready. I gave it a little more just as I put it on the grill. I used Kingsford Competition briqs and some mesquite chips for extra smoke.
I smoked/cooked the brisket for 4 hours with the grill running ~225°. I did not measure the IT as it was getting finished in the sous vide. It was looking good at the 4 hour mark.
I cut the point from the flat and quartered the flat. I bagged each of the quarters as I planned to pull a bag at 24, 36, 48, 72 hours, but as usual, things didn't go to the plan. I put them in the SV bath at 165°F.
I had the point sitting there looking like it wanted to become burnt ends, so I trimmed it a bit and cut it into chunks and made a sauce from Rudy's clone/Sweet Baby Ray's/and thinned with Guinness Blonde. I tossed the chunks in the sauce and threw them back on the grill to finish. I recoated them every 30 min and left them on for a total of 1:20 or so. They came out great.
The next day I pulled a bag and reserved the liquid from the bag for later use. I didn't quarter with the grain so my slices were not quite ideal, but with how tender the flat was it didn't matter.
I didn't get to pull a bag at the 36 hour mark due to forgetting about it, so I had to jump to the 48 hour mark. The pieces I pulled looked very similar to the 24 hour slices but they were super tender. It was hard to slice as it just fell apart. I didn't wait for the 72 hour mark as this was enough for me.
I know it was a failed execution, but I liked the outcome. The slices at 24 hours were very good and at the 48 hour part it would be like pulled beef. It just melts in your mouth without being mushy. Unfortunately, I did not get any more pics. Too busy eatin!
Thanks for lookin.
I gave the brisket a coating of Just Add Beef and let it soak in as I got the Webber ready. I gave it a little more just as I put it on the grill. I used Kingsford Competition briqs and some mesquite chips for extra smoke.
I smoked/cooked the brisket for 4 hours with the grill running ~225°. I did not measure the IT as it was getting finished in the sous vide. It was looking good at the 4 hour mark.
I cut the point from the flat and quartered the flat. I bagged each of the quarters as I planned to pull a bag at 24, 36, 48, 72 hours, but as usual, things didn't go to the plan. I put them in the SV bath at 165°F.
I had the point sitting there looking like it wanted to become burnt ends, so I trimmed it a bit and cut it into chunks and made a sauce from Rudy's clone/Sweet Baby Ray's/and thinned with Guinness Blonde. I tossed the chunks in the sauce and threw them back on the grill to finish. I recoated them every 30 min and left them on for a total of 1:20 or so. They came out great.
The next day I pulled a bag and reserved the liquid from the bag for later use. I didn't quarter with the grain so my slices were not quite ideal, but with how tender the flat was it didn't matter.
I didn't get to pull a bag at the 36 hour mark due to forgetting about it, so I had to jump to the 48 hour mark. The pieces I pulled looked very similar to the 24 hour slices but they were super tender. It was hard to slice as it just fell apart. I didn't wait for the 72 hour mark as this was enough for me.
I know it was a failed execution, but I liked the outcome. The slices at 24 hours were very good and at the 48 hour part it would be like pulled beef. It just melts in your mouth without being mushy. Unfortunately, I did not get any more pics. Too busy eatin!
Thanks for lookin.
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