Sous Vide Brisket

[salmonmaster]

Mcjagger well it’s done, turned out VERY good! Only could get a little under 3 hours of smoke, weather really went down hill, but pulled it at 170°, and let it rest for a half hour. Not much of a smoke ring, but really didn’t expect one with the short smoke time. It was juicy, not really juicy, but still very good. This was the leanest part of the brisket too. Could cut with a fork, not fall apart, and I wasn’t looking for fall apart. Next time I think I’ll do 155° for 24 hours, and hopefully get a good 4 hour smoke.


Now, over to the what did you cook today thread

[glen]

salmonmaster Good to know, nice job, thanks

[johnsbrewhouse]

salmonmaster Good looking piece of brisket. Glad you kept the heavy wind and rain down there in the Long Beach area. We only took a few heavy gusts and some steady wind this afternoon and a bit of rain, but we are 100 miles inland from Grays Harbor. Glad things worked out for you.

[salmonmaster]

johnsbrewhouse longbeach was a few years ago, now were up in the hills above hoodsport. Probably not to far from you as the crow flies. Probably couple inches of rain today, and lot’s of wind, but it turned out alright. I’ll look at the forcast a little better before I decide to use smoker again.

[johnsbrewhouse]

salmonmaster yes, that’s about 60-70 miles, I was in Union in December in the snow and the power went out where I was staying. Does get windy up on the Hood Canal. I used to hunt off of FR-23 and all the area are the steel bridge.

[salmonmaster]

johnsbrewhouse know the area well. The bridge was a high school hangout, WAY back when. Were up at cushman now.

[Ron Grisar]

salmonmaster I’ve found for Sous Vide we prefer 155° for 36 hrs. Ice bath for an hour or so to completely cool down. I typically Sous Vide several days before we plan on using it, so store in sealed bag with juices in refrigerator. Save juices from bag, it has such great flavor from seasoning and meat. Boil and skim foam, if desired add small amount of corn starch to thicken. Dry brisket and reapply seasoning, smoke at 250° to 275° for several hours. Do not exceed the 155° IT Sous Vide temp. Very juicy, tender and plenty of smoke flavor for our family.

[Mcjagger]

salmonmaster Looks awesome…looking forward to seeing the results of the rest of your experiment and to see which way you liked the best

[salmonmaster]

Ron Grisar great info. I’ll give it a couple weeks or so and do it again.

[cdavis]

salmonmaster good looking brisket. Thanks for the writeup.