Smoking Brisket
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Has anyone tried using a sous vide cooker for a portion of the cook on a brisket? I am planning on trying it, I will start in the smoker, go for about 3 hours then pull it and vac seal it and sous vide it at max temp for an hour and then move back to the smoker until it is 195 internal temp. I think I can cut my time down to right around 5 hours.
I’d be interested to know if anyone has tried this already?
Jonathon yes Jonathan I have souis vide my brisket for 48 hours but I started by dry briningfor 24 hrs and also adding my seasoning of garlic powder and onion powder when it is done cooking I drain off the juice and then I cold smoke it for a couple of hours.save the juice as it makes a great dip for sandwiches or put it on mashed potato’s the brisket doesn’t get any bark on it but it is still delicious it doesn’t last very long when my kids find it in the fridge
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mousefuzz What do you think the 48 hours did for you? Just continue to break it down? I’d imagine once it hits 195°(or thereabouts) it wouldn’t need to be held there for holding it at that temp for any length of time?
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Hi Waltons- I am planning on smoking a brisket this weekend. I will be marinating with Pa Bulls & vacuum sealing for 36 hours. I am wondering if it will be beneficial to injecting if I am already vacuum sealing.
Thanks
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IVERYAN Absolutely will have a benefit on a big cut like a brisket. In 36 hours you could expect it to penetrate about 1.5 inches but it won’t be as even as it would be if you inject then vac and let it sit for 36 hours. Now, if you have the Pa’s that is not designed for injecting (there are two) I would recommend just letting it marinate. This one is soluble and this one is for marinading and they have different particle size so you might have trouble injecting the marinade.
Pa’s is my favorite marinade for Brisket, good luck, cant wait to hear how it turns out!
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Hi Jonathon- I dont have the soluble, but I might try grinding the marinade for injection in my whirly blade coffee grinder I use for spices. Ive never tried this before so I will see what happens. If everything goes well, I will post some pictures.
Thanks
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IVERYAN that should work for injecting, it might not be perfect but it should work well enough. Im sure it will come out well!
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Has anyone tried using a sous vide cooker for a portion of the cook on a brisket? I am planning on trying it, I will start in the smoker, go for about 3 hours then pull it and vac seal it and sous vide it at max temp for an hour and then move back to the smoker until it is 195 internal temp. I think I can cut my time down to right around 5 hours.
I’d be interested to know if anyone has tried this already?
Jonathon just took my brisket out of my sous vide frankencooler. 155 for 30 hours. Placed in ice bath to cool before putting in fridge. Taking it to camp this weekend and plan on smoking for 4 to 6 hours to put a good crust on it. Will follow up after I get back. No cell ohone signal for miles down there. Can’t wait.
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I’ve never done a brisket that way, but it works great for pork shoulder. Well be awaiting your results!
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scott farm That sounds awesome, please do take pics and post reslults!
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Jonathon just took my brisket out of my sous vide frankencooler. 155 for 30 hours. Placed in ice bath to cool before putting in fridge. Taking it to camp this weekend and plan on smoking for 4 to 6 hours to put a good crust on it. Will follow up after I get back. No cell ohone signal for miles down there. Can’t wait.
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scott farm smoked it for about 6 hours starting at 175 and bumping up to 250 for the last hour or so. Reached 195 internal. It was really tender and juicy but the bark was non existent. The flat fell apart like a really tender chuck roast. Wasn’t my favorite brisket bug everyone at camp loved it. Made tacos with the leftovers.
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scott farm I wonder why 6 hours of smoke wouldn’t get a bark on it. The fact that it was cooked in your “frankecooler” for 30 hours must have had something to do with it. Maybe that long of a cook cooked so much moisture out of it that it had nothing to “crisp” up for a bark? How did it look coming out of the sous vide?
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scott farm I wonder why 6 hours of smoke wouldn’t get a bark on it. The fact that it was cooked in your “frankecooler” for 30 hours must have had something to do with it. Maybe that long of a cook cooked so much moisture out of it that it had nothing to “crisp” up for a bark? How did it look coming out of the sous vide?
Jonathon The picture of it on the smoker rack is right out of the bag with salt and pepper added.
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scott farm smoked it for about 6 hours starting at 175 and bumping up to 250 for the last hour or so. Reached 195 internal. It was really tender and juicy but the bark was non existent. The flat fell apart like a really tender chuck roast. Wasn’t my favorite brisket bug everyone at camp loved it. Made tacos with the leftovers.
scott farm It sounds like it got overcooked it in the sous vide and pretty much broke down all the connective tissue to the point that you had that “really tender roast” texture in the flat.
As for the bark, about the only thing I can think of is that it wasn’t in there long enough to evaporate enough from the surface relative to the rest to form that bark. I guess that six hours of ramping up from 175-250, especially if you’re starting with a cold brisket (which I assumed you did).
All that’s good to know. Thanks for checking it out. Hey, you can’t complain too much if you wind up with something good and tasty, even if it’s not the good and tasty you were shooting for.
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