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Where is the pics !!! 128526

So those temps were the smoker temps ....when I put it first on and what the temps rose to 3 hours later ...

Smoking Monkey....This brisket set overnight in my fridge and was smoked the next day ... I have also since smoked first and then sous vide , both results equally good !! I did put it on smoker straight from fridge allowing it more time on smoker .. Good luck and let us know results !!

I put it straight to smoker .. If you look at my posts I've done two briskets .. I've left them on smoker for three hours ... While it really does t build a crust my second one came out looking a lil more traditional crust wise ... Tenderness and flavors amazing... I just did some chicken...

Sous vide trip .... Plan was to sous vide then right on the grill ....but weather and work did not cooperate ... Sous vide 12 hrs , ice bath, fridge , grill pan next night .... Still came out really good though!,

Looks great !!!!!

Not the Anova but Sansaire circulator ... I gave it a 72 hour soak .. I had originally intended to try smoking this one first but work interfered , so I smoked after like I had done in a prior cook... I must say , this way of cooking brisket allows you to taylor your cooking times precisely to...

So my sous vide weapon of choice is the Sansaire unit that I purchased on sale n November ..I have used it quite a bit since then with the prerequisite eggs , chicken , pork chops, baby back ribs ,turkey meat loafs and BEEF... Beef is where it shines ! I've done rib eyes , chuck roast , and...

So my Super Bowl brisket was a success , totally juicy , pull apart tender and a very smoked flavor... And totally all gone!!

Actually it was both... Sous vide temp was 135... Smoker started 135 and drifted as high 150 towards the end

Here Is the brisket I just pulled off the smoker on super bowl Sunday and a link to the cook http://www.smokingmeatforums.com/t/177204/brisket-sous-vide-and-smoked

So for super bowl I started a 11lb packer sous vide, added my usual rubs after trimming , vac sealed it and put in the fridge ..thurs morning into the water bath it went ....I pulled it out this morning and placed it on the smoker for 3 hours at 135 degrees. Here are some presliced pics...

Gary , yes it was better than expected..I coudnt believe how tender it was !!. I have another One I'm doing for tomorrow ... I will post pics Monday .

72 hrs at 138

Wolf, I started that point at 168 and in the third hour let it drift to almost 220 when I took it off... I'm doining a small packer , about 11lbs for super bowl too ... Original plan was to throw on smoker yesterday but work interfered ... So I dropped in bath this morn and like you will put on...

Sqwib,, we are really doing nothing different ... I don't pre sear mine though...it may be just our personal tastes in meats ... I preseason my chuck with Montreal seak seasoning .. I do salt mine and let it set in the fridge at least a couple hours first though... Then I bag it , bath it and...

Squib ....disagree on the greasy part .... It's not prime rib ... But it's pretty damn good ... Sliced on a piece and it melts in your mouth ... Bursting with flavor ... Here is a few pics and the plated version....48 hours at 135

Here is a pic of the point from my last sous vide brisket... I had smoked this one after for three hours

Here is a pic of the point after sous vide for 72 hrs at around 138 for 72 hrs than 3 hrs of a cold smoke .. I wish I had pics of the flat as it was equally good but not put on smoker ... Significant diff in flavor ....I love the smoke kissed so much better !!