Whole Costco brisket w/ just coarse salt and pepper. Sous vide at 135 F for 36 hours. Smoked for 5 hours at 250ish. 3 hour rest in oven. Incredibly tender texture and taste with a good bark. First time making brisket and I’m pretty sold on this method.
by NateRT
6 Comments
I realize I should probably search but how do you vacuum seal something as big as a brisket. Commercial?? I have a cheap packet in the freezer that I would like to try.
For what it is worth, I smoke mine for 2 hours before I sous vide, since cold meat reportedly takes the smoke better. I then smoke for 2 hours after to develop the bark. Looks tasty though.
That first picture is so weird lol. Finish product looks great
How much weight the brisket before cooking? Looks great!
Only gripe is that it’s not cut against the grain. But it looks great and I’m sure it tasted great too.
Sous vide and smoked and cut with the grain. Lots of technique and lack of fundamentals.