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Brisket- Smoked and sous vide

chipnputt

Newbie
17
17
Joined Aug 15, 2016
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.
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Scott Eisenbraun

Smoking Fanatic
397
109
Joined Sep 30, 2018
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?
 

dr k

Master of the Pit
OTBS Member
2,376
406
Joined Mar 22, 2013
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. .
 

chipnputt

Newbie
17
17
Joined Aug 15, 2016
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
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Last edited:

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,264
2,873
Joined Nov 12, 2010
How did you sous-vide the meat at 240 deg. F ????
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,264
2,873
Joined Nov 12, 2010
You can't get water to 240 unless it's in a pressure cooker.. I think 240 is a typo... :)
 

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