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Brisket- Smoked and sous vide

Discussion in 'Sous Vide Cooking' started by chipnputt, Dec 6, 2018 at 7:43 PM.

  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 SMF Premier Member

    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

    chipnputt likes this.
  4. dr k

    dr k Master of the Pit SMF Premier 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. .