Brisket - Sous Vide

[KBFlyer]

I been thinking about doing a brisket sous vide so I started watching youtube vids from people that have done just that. Seems to be two different methods where it gets cold smoked first the sous vide and one where it gets sous vide first then smoked later.
Any one done a sous vide brisket?

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[Joma]

I've done it where I sous vide to start, refrigerate when it's finished, then smoke it to reheat the following day and it turned out solid, but a bit lacking in smoke flavor. I'm curious, though, to try smoking it to start, then putting it in the sous vide to cook through, then refrigerating, and reheating on the smoker the next day giving it a double smoke and a decent bark. I've been googling to see if anyone has tried such a thing and not found any results. Dunno if this idea is just crazy or what... The biggest reason for dicking around like this is to be able to eat at a decent hour and NOT have to be up in the middle of the night preparing it and attending to the fire. In theory, you'd get a well cooked, well smoked slab of meat, and be able to do it at your convenience during normal hours. Is this idea brilliant or utterly ridiculous?

 

[culpepersmoke]

The biggest reason for dicking around like this is to be able to eat at a decent hour and NOT have to be up in the middle of the night preparing it and attending to the fire. In theory, you'd get a well cooked, well smoked slab of meat, and be able to do it at your convenience during normal hours. Is this idea brilliant or utterly ridiculous?

I just did one this past weekend, smoked it till tender on Saturday, held it in a Sous Vide bath until about 6pm Sunday. It was a a good brisket and best of all, I was rested and enjoyed the party.

Sous-vide holding a brisket? Does Anyone do it, thoughts?

So I was wondering if anyone uses their sous-vide to hold a brisket til serving? I've seen a couple videos about it but wanted to get opinions from individuals that had done/ does it. The plan: I'm gonna smoke my brisket normally til 190 internal, then off the smoker to cool down a little...

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