Smoked and SV’d brisket?

[JLeonard]

Looks like it turned out perfect!

Jim

 

[Brokenhandle]

Looks great!
Where's the flip flop pic?

Ryan

 

[flatbroke]

Appreciate the advice fellas. Ended up separating the points and flats and smoked separately. Flats came out like jello at 203 and burnt ends are finishing up now. Flats are about to go in a 140 bath until party time.

tallbm what temp and time SV would you recommend reheating pulled pork?

You smoked them flat to probe tender? Then Souse vide to hold? How was the slice? Did it fall apart? Edit. I see the sliced pics. Looks good.

 

[SmokinVOLfan]

Looks great!
Where's the flip flop pic?

Ryan

If you look real close in one of the pics I think you can see my hey dudes. Ill throw the flops on next time.

 

[SmokinVOLfan]

You smoked them flat to probe tender? Then Souse vide to hold? How was the slice? Did it fall apart? Edit. I see the sliced pics. Looks good.

The flats probed tender around 200ish. I was actually afraid about them falling apart after the SV bath but they were perfect. The really thin end parts were a little over done. In retrospect should have trimmed some of that off beforehand and ground for burgers but oh well. Bark was still actually pretty solid even after 20 hours or so in the water.

 

[912smoker]

Gotta love it when a plan comes together!
Everything looks great and I'm sure a good time was had by all!

Keith

 

[tallbm]

The flats probed tender around 200ish. I was actually afraid about them falling apart after the SV bath but they were perfect. The really thin end parts were a little over done. In retrospect should have trimmed some of that off beforehand and ground for burgers but oh well. Bark was still actually pretty solid even after 20 hours or so in the water.

Good info to about the texture before and after the SV.

No worries man, you now know to trim off that thin portion of the flat. It's good to see it with your own eyes so you know going forward. I buy 15pound briskets just because of trimming off that thin portion of the flat AND to have a good uniform thickness in what's left of the flat.

Once I trim off the thin flat meat, deckle and any really thick fat or scraggly pieces, I probably remove 4-5 pounds off a 15 pound brisket. After cooking it loses weight and size and I bet I end up with 5-6 pounds of meat. It's funny how 15 pounds turns into 5-6 pounds finished, BUT it's the best 5-6 pounds that could come of the brisket hahahaha. Another reason I do 2 briskets at a time. After all that time and effort, it's nice to have 10lbs of amazing smoked brisket for the time it takes to smoke, where I can vac seal some of it for amazing brisket whenever I want. It reheats and tastes just like it did when it was out of the smoker :D

I can't imagine how little would come out of a 10 pound brisket after the same trimming :D