http://First time doing brisket and I didn’t have 14 + hours to tend my smoker since I have a 1 year old and wife has another “bun in the oven”.
I got a the Anova Sous Vide machine for my birthday a few weeks ago and figured I’d give it a whirl. Did some research and this is what I came up with.
11 lb Choice Packer Brisket from Sams Club
I tried separating the point from the flat and F’d that up so I aborted that mission. Ended up taking off a 3inch chunk from the point that I cooked separately.
Seasoned generously with 50/50 Kosher Salt and coarse black pepper.
Offset smoker had Kingsford charcoal to get it started and then used hickory logs for 5 hours marinating a temp of 215°-250°. Placed the point towards the fire basket fat side up.
Pulled it off after 5 hours and the IT of the brisket was around 145°. I was expecting it to go higher…maybe it stalled there?
I only have an 8” vac sealer so I double bagged the brisket two gallon zip lock freezer bags (BPS FREE) with the point at the bottom of bag. Secured the bag to the top of the pot to prevent any water leaking in while the meat was fully submerged. I vac sealed the little chunk of point I cut off.
Into the Sous Vide for 24hrs at 155°
After 24 hrs, I pulled out the brisket and tested it. The Salt and Pepper seasoning was still there and no more was needed. Lightly dabbed it try and put on a cookie rack.
Turned the broiler on 350° and put the brisket on middle rack. Let the bark dry for 15 minutes and flipped over for another 10 mins. Let it rest in oven for 20 mins and pulled it out for slicing.
I started slicing at the flat. Beautiful smoke ring, it pulled apart nicely, but it was extremely dry. I was a little disappointed.
I turned it around and started slicing the point. First cut and juice started flowing like the Niagara Falls. It was heavenly! Never tasted brisket this good anywhere. I was pissed at myself for cutting off the 3 inches of point as it didn’t taste nearly as good as the point intact.
Can anyone explain why the flat was so dry and the point so amazing? I understand there is more fat content in the point, but how do people get the flat and point juicy if cooking both at the same time and temp?
The only thing I can think of is since it didn’t lay flat in the water, I had the flat at the top of the bag and the point was in the bottom of the bag where all the juices collected and possibly basting it? I sliced the flat of and vac sealed it for my dad. He is going to make some hash for breakfast next week.
I definitely want to try the traditional method of smoking a brisket on the smoker for the whole time, but with my time being limited these days, I will definitely be doing this again.
Got my eye on a 16” vac sealer and a cooler for the Sous Vide so I can lay the meats lengthwise.
Safety First!
I'm located in MN. Costco is selling prime for $6/lb. Is it worth it for double the price?
Seasoned and failed attemptt to separate point from the flat.
Mind as well make good use of my coals. Threw on some WI beer brats. The 1 year old loves em!
Decent color
Pulled after 5 hours of smoke
Sous Vide Set up. Meat about to take a long bath
Nice bark after it came out of the broiler
Great smoke ring, but the flat was on the dry side.
After eating a 1lb of sliced meat. I made myself a little sammie with Wee Willy's Champion World sauce made here locally.
I got a the Anova Sous Vide machine for my birthday a few weeks ago and figured I’d give it a whirl. Did some research and this is what I came up with.
11 lb Choice Packer Brisket from Sams Club
I tried separating the point from the flat and F’d that up so I aborted that mission. Ended up taking off a 3inch chunk from the point that I cooked separately.
Seasoned generously with 50/50 Kosher Salt and coarse black pepper.
Offset smoker had Kingsford charcoal to get it started and then used hickory logs for 5 hours marinating a temp of 215°-250°. Placed the point towards the fire basket fat side up.
Pulled it off after 5 hours and the IT of the brisket was around 145°. I was expecting it to go higher…maybe it stalled there?
I only have an 8” vac sealer so I double bagged the brisket two gallon zip lock freezer bags (BPS FREE) with the point at the bottom of bag. Secured the bag to the top of the pot to prevent any water leaking in while the meat was fully submerged. I vac sealed the little chunk of point I cut off.
Into the Sous Vide for 24hrs at 155°
After 24 hrs, I pulled out the brisket and tested it. The Salt and Pepper seasoning was still there and no more was needed. Lightly dabbed it try and put on a cookie rack.
Turned the broiler on 350° and put the brisket on middle rack. Let the bark dry for 15 minutes and flipped over for another 10 mins. Let it rest in oven for 20 mins and pulled it out for slicing.
I started slicing at the flat. Beautiful smoke ring, it pulled apart nicely, but it was extremely dry. I was a little disappointed.
I turned it around and started slicing the point. First cut and juice started flowing like the Niagara Falls. It was heavenly! Never tasted brisket this good anywhere. I was pissed at myself for cutting off the 3 inches of point as it didn’t taste nearly as good as the point intact.
Can anyone explain why the flat was so dry and the point so amazing? I understand there is more fat content in the point, but how do people get the flat and point juicy if cooking both at the same time and temp?
The only thing I can think of is since it didn’t lay flat in the water, I had the flat at the top of the bag and the point was in the bottom of the bag where all the juices collected and possibly basting it? I sliced the flat of and vac sealed it for my dad. He is going to make some hash for breakfast next week.
I definitely want to try the traditional method of smoking a brisket on the smoker for the whole time, but with my time being limited these days, I will definitely be doing this again.
Got my eye on a 16” vac sealer and a cooler for the Sous Vide so I can lay the meats lengthwise.
Safety First!
I'm located in MN. Costco is selling prime for $6/lb. Is it worth it for double the price?
Seasoned and failed attemptt to separate point from the flat.
Mind as well make good use of my coals. Threw on some WI beer brats. The 1 year old loves em!
Decent color
Pulled after 5 hours of smoke
Sous Vide Set up. Meat about to take a long bath
Nice bark after it came out of the broiler
Great smoke ring, but the flat was on the dry side.
After eating a 1lb of sliced meat. I made myself a little sammie with Wee Willy's Champion World sauce made here locally.
