Smoked then Sous Vide Brisket for a southern themed meal...

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worktogthr

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 3, 2013
2,928
1,032
Massapequa, NY (Long Island)
So i have been messing around with my sous vide a lot lately and am not totally convinced. So I tried this little experiment. Here is the process, some pics, and the verdict...

1. Smoked a 10 pound brisket rubbed with Worcestershire and SPOG on the PBC. I used a small split of mesquite and some cherry wood because I wanted a heavy smoked flavor since it would only be smoked 3-4 hours
2. Pulled the Brisket off the smoker after about 4 hours. Had some nice color and smelled very smokey... could definitely smell the mesquite...
3. Tossed it in the fridge for a few days as I wanted it done for 5:00 dinner on Sunday.
4. Saturday at around 3:00 PM i vac packed it and put it in a preheated 155 bath. Had to cut it in half to bag it
5. After 24 hours I pulled it out of the bag and tried some..
6. Into a warm (maybe 175ish) oven until dinner time. This served two purposes... holding it until dinner and firming up the bark a bit without having to cook it too much further

7. Sliced it up..
Had a little southern theme going on so it was served with collared greens, Mac and cheese, Richie's (Tropics) cast iron corn bread, and my grandma's Mac and cheese recipe. Also cooked some kettle fried chicken with the vortex. Finished off the meal with some marble pound cake bread pudding.


The Verdict:

This brisket might have made the anova worth the price of admission. It was so delicious right out of the bag...kind of like the texture of when it's been foil towel and coolered to hold. It struck me to use a warm oven to dry out the bark a bit and that worked out great. The smokey flavor was still there but not over powering which I feared with the heavy smoke i gave it . Texturally and moisture wise it was easily the best brisket I have ever cooked, maybe ever had. This will be a great way to cook brisket ahead of time for a party or what not because I probably could have got away with leaving it in a the sous vide a few extra hours and the. Just blast it with high heat right before serving. The half we ate tonight was part flat and part point but both were tender, juicy and delicious. I still have the all flat half that I will try reheating slowly at a later date.. not sure if I will re sous vide or try to high heat blast it back to temp, or low and slow back to temp. That's another experiment all together. All and all everyone loved it and I will definitely cook Brisket like this is the future. Thanks for looking!
-Chris
 
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