- Joined Aug 19, 2012
Has anyone tried making a "traditional" BBQ brisket using sous vide technique and smoking? My goal is to have a true medium rare bbq brisket, as opposed to a traditional well done (after the connective tissues melt at 200+F) I'm thinking about smoking a whole brisket on my Komado with wood (probably Oak) as low as it can go (probably 200F) for two hours, then vacuum sealing it and water bath it for 48 hours at 134ish. I believe holding the temp this long will allow the collagen to denature to gelatin. I may finish the exterior with sear from a hot grill or a blow torch.