5698k Posted January 26, 2018 Author Report Posted January 26, 2018 Did this method help the brisket retain moisture? Not particularly, but I think I need to adjust cook times, maybe less time on both. The tenderness is what really stands out. Sent from my iPhone using Tapatalk
MacKenzie Posted January 27, 2018 Report Posted January 27, 2018 Your brisket certainly looks delicious, you have a great smoke ring and it did hold together to slice. I think you are right a little less time. :
5698k Posted January 27, 2018 Author Report Posted January 27, 2018 I’m also thinking that seasoning before the bath is necessary. My biggest complaint is flavor, but other testers are gobbling it up. We are our own worst critics!Sent from my iPhone using Tapatalk
Tyrus Posted January 27, 2018 Report Posted January 27, 2018 I think it looks good. Nice color and a smoke ring to boot. So for this cut of meat would you think it may have a future in the sous vide or should it remain on the grill as one cut meant for the grill. Good cook
5698k Posted January 27, 2018 Author Report Posted January 27, 2018 I’m thinking maybe both. I love getting a really big brisket and cooking on the grill for the duration..the flavor is unbelievable. This was a smaller one, and they can be difficult to get right, and the sous vide is awfully close. Sent from my iPhone using Tapatalk
Eddie mac Posted January 27, 2018 Report Posted January 27, 2018 Wow sous vide brisket never heard of it but does look taste. I would definitely season it before tub bath
tony b Posted January 27, 2018 Report Posted January 27, 2018 I think that you're on the right track, Robert. I believe the main thing you were missing was seasoning up front. But, be careful, you need to have a delicate touch with sous vide as some flavors like garlic can become bitter/off in such a long cook if you use too much. Just curious, what did you do with all that yummy juice in the bag? Please tell me that it went into something like an au jus!
5698k Posted January 27, 2018 Author Report Posted January 27, 2018 Yeah, the juicy was well respected! I’m sticking with S&P for now, until I get the process down. Sent from my iPad using Tapatalk
Bruce Pearson Posted January 27, 2018 Report Posted January 27, 2018 looks like a nice smoke ring. Think it’s from the Sous vide or maybe that cut of meat?
tekobo Posted January 27, 2018 Report Posted January 27, 2018 I've been waiting for the final shots. They look great. Interesting that you say that flavour was altered by this method of cooking. I will watch with interest as others experiment with this method. In the meantime, I will take baby steps and focus on learning spicing and smoking techniques.
Tyrus Posted January 27, 2018 Report Posted January 27, 2018 16 hours ago, 5698k said: I’m thinking maybe both. I love getting a really big brisket and cooking on the grill for the duration..the flavor is unbelievable. This was a smaller one, and they can be difficult to get right, and the sous vide is awfully close. Sent from my iPhone using Tapatalk I do see it growing on you. I recently bought a brisket point, since you blazed the trail I think I will destine that piece for the same, except for the spice where you thought there was some doubt.
5698k Posted January 27, 2018 Author Report Posted January 27, 2018 I agree Tyrus, go for it. FWIW, the next one I do, I’ll season before it goes in the bath, I’ll sv it for 24 hrs at 140° ish, and I’ll finish on the grill at 225° for no more than 3 hrs. Sent from my iPad using Tapatalk 1
tony b Posted January 27, 2018 Report Posted January 27, 2018 Waiting with bated breath, as they say! I'll let you folks pioneer this one and I'll follow.
