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Brisket 2 ways

post #1 of 6
Thread Starter 
Went to find a nice packer today, none looked that great so I ended up with a pretty nice flat that was identical in cost to the much larger packer. Never bought just the flat for that exact reason. Decided to split in half, 1 half going into sous vide at 147 for 24 hour, will be cold shocked and then smoked tomorrow night.
2nd half got injected with kosmos and rubbed with tatonka dust. First try going hot and fast for dinner tonight , on yoder at 1220pm, checked bark at 165 and liked it so it got wrapped at 220pm with a little broth. Will take to probe tender, let out steam and wrap for a couple hours before eating.

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post #2 of 6
Thread Starter 
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post #3 of 6

Looks delicious!!! Great job!

 

Al

post #4 of 6
Thread Starter 
Thanks Al!

Part 2, brisket was in sous vide for 30 hours at 147. Cold shocked in ice water and fridged for 24 hours. Seasoned heavily with JUST ADD BEEF. Now smoking on the yoder with maple hickory cherry blend.

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And the strained clarified purge from the bag

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post #5 of 6
Quote:
Originally Posted by bigmikey14 View Post

Thanks Al!

Part 2, brisket was in sous vide for 30 hours at 147. Cold shocked in ice water and fridged for 24 hours. Seasoned heavily with JUST ADD BEEF. Now smoking on the yoder with maple hickory cherry blend.

513660a9ea0bb755f21962cbea574a78.jpg

44d6f0c588bfb77bd9818f951eb5990f.jpg

18abd7af970866a6a24c89fc8e77ace5.jpg

17113f21474c5f368923238dbeb4d7c2.jpg

And the strained clarified purge from the bag

d2d945a71a921317ac10377f8a86b682.jpg

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Good looking stuff there. I'm sure part 2 will be nice also.
post #6 of 6
Thread Starter 
Something came up and had to chill whole brisket last night. Sliced cold this morning with electric knife. Nuked a couple pieces for breakfast and had great flavor and very juicy
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