Brisket audition

bigmikey14 · Mar 26, 2016

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 :eek:
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.

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bauchjw · Mar 26, 2016

No experience in techniques you are talking about after Tatonka rub, but I'm in!
:popcorn

jcbigler · Mar 26, 2016

Dang, that sound really complicated.

Is that how you always cook your brisket, or is this just for the audition thing?

bigmikey14 · Mar 26, 2016

It's not complicated at all. I do them both this way and the traditional way, but this produces the best brisket IMO. If you look at my last post from last week it was a traditional brisket. Instead of wrapping in foil at 165 and finishing on the smoker, I vac seal it and finish in the water bath. It allows me to tenderize the brisket without going over 165, which results in a really tender super juicy brisket.

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bigmikey14 · Mar 26, 2016

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

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SmokinAl · Mar 26, 2016

Can't wait to see the sliced pics!

Al

bigmikey14 · Mar 27, 2016

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.

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SmokinAl · Mar 27, 2016

Looks great, nice smoke ring!!

Al

bigmikey14 · Mar 27, 2016

Thanks smokinAl

jayace · Mar 27, 2016

Looks delicious!

bigmikey14 · Mar 27, 2016

Thanks Jayace

b-one · Mar 27, 2016

I'll take a sample of all three!:drool

disco · Mar 28, 2016

I would love some of this. Points!

Disco

larosa94x · Mar 28, 2016

wow, gorgeous looking piece of meat.. sous vide is a very fancy way of cooking. i admire cross between old school smoking and something as advanced as sous vide.

hoity toit · Aug 17, 2016

I am liking it too. Smoke ring is a plus, you can get that using tenderquick too. I bet it was tender as all get out. Good to see this too. I cant wait to go to a bbq cookoff and show them boys how to bbq in hot water ...hahahahahaha. Have not tried your method on brisket yet but I have done the steak and it was spot on the money and good.

HT

bauchjw · Aug 18, 2016

late again.... Points for cool technique!

Brisket audition

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