spudthegreater
Fire Starter
- Aug 12, 2020
- 44
- 58
Did the experiment, smoked a 10 plus lb full Brisket for about 5 hrs at 175 in a pellet smoker with Lumberjack char hickory pellets. Then bagged it and waterbathed at 140f for 44hrs then seared it.
Had previously seasoned with course kosher salt and pepper, let sit in refrigerator over night uncovered before bagging. The hickory smoke brought out an incredible rich mahogany color. The 44 hr waterbath didn't seem to change that. I let it sit and reabsorb the liquid in it for about 4 hrs in a cooler before opening. Still pretty warm. Made an excellent beef gravy out of the juice from the bag. very intense beef flavor no need to add salt. The texture was very good and not dry at all. The fat could have rendered a bit more, perhaps a higher temp, but it was pretty good. Not the best Brisket I've had but certainly not the worst. I have a friend with a 500 gallon insulated firebox offset that uses oak and his is just a bit more flavor in the meat. I had a great smoke ring, and pretty decent smoke penetration in the brisket but just a little more smoke flavor would have been nice. Not a failed experiment, but not everything I hoped for i would say. The worst experiment was using emaceratated pineapple to tenderize some sirloin pieces, it tenderized it to a absolutely horrendous tasting mush. So at least this wasn't
that.
Had previously seasoned with course kosher salt and pepper, let sit in refrigerator over night uncovered before bagging. The hickory smoke brought out an incredible rich mahogany color. The 44 hr waterbath didn't seem to change that. I let it sit and reabsorb the liquid in it for about 4 hrs in a cooler before opening. Still pretty warm. Made an excellent beef gravy out of the juice from the bag. very intense beef flavor no need to add salt. The texture was very good and not dry at all. The fat could have rendered a bit more, perhaps a higher temp, but it was pretty good. Not the best Brisket I've had but certainly not the worst. I have a friend with a 500 gallon insulated firebox offset that uses oak and his is just a bit more flavor in the meat. I had a great smoke ring, and pretty decent smoke penetration in the brisket but just a little more smoke flavor would have been nice. Not a failed experiment, but not everything I hoped for i would say. The worst experiment was using emaceratated pineapple to tenderize some sirloin pieces, it tenderized it to a absolutely horrendous tasting mush. So at least this wasn't
