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Brisket- Smoked and sous vide

Discussion in 'Sous Vide Cooking' started by chipnputt, Dec 6, 2018.

  1. i cut a brisket in half (brined one for corn beef and smoked into pastrami) and one for smoked brisket.

    I seasoned it Texas style, just salt and pepper. Smoked it for 6 hours at 260 with apple chips. Took it off and bagged it for sous vide at 155 for 24 hours. I know this is backwards to most suggestions, but it tuened out wonderfully. 0328412F-2C6D-4149-B434-24C84D7C4DDB.jpeg
    Scott Eisenbraun likes this.
  2. Scott Eisenbraun

    Scott Eisenbraun Smoking Fanatic

    Now that's different. Has to be juicy. A lot of people complain that the flat is too dry when smoking till tender, usually over 200 degrees. Would you do it that way again?
    chipnputt likes this.
  3. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead OTBS Member

    chipnputt likes this.
  4. dr k

    dr k Master of the Pit OTBS Member

    Yum. I have a flat in the freezer I've been wanting to try the 155 for 24hrs in SV after smoking. I have a bottom round in the fridge to do first but havent nailed down the duration in a 136 SV bath after smoking around 200. .
  5. Finished the pastrami today, 11 days making corn beef, cleaned and seasoned, then smoked for 4 hours at 250. Bagged and sous vide for 48 hours at 140. Tastes fantastic. Made some dressing that is a cross betwen russian and thousand island, marbled rye, sauerkraut soaked in homemade ale with swiss cheese for a grilled Reuben upload_2018-12-16_16-7-2.jpeg
    Last edited: Dec 17, 2018
  6. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    How did you sous-vide the meat at 240 deg. F ????
  7. Scott Eisenbraun

    Scott Eisenbraun Smoking Fanatic

    The pastrami looks fantastic. Good job on the uncured brisket too.
    chipnputt likes this.
  8. I place in a vacuum bag and used my sous vide circulator.
  9. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    You can't get water to 240 unless it's in a pressure cooker.. I think 240 is a typo... :)
  10. Thanks for pointing ot my error, it should be 140, i will edit it