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Author Topic: Brisket from a smoker to a sous vide  (Read 1174 times)

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Offline africanmeat

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Brisket from a smoker to a sous vide
« Reply #-1 on: November 21, 2015, 04:06:34 PM »
Just got back from the USA (SEMA) .
My younger daughter came to visit from Israel. she loves smoked brisket .
Decided to do a brisket in the sous vide . some time ago Tim advised me to smoke my food before i sous vide it .
This time i did just that .
Rubbed the brisket with salt,black pepper ,coriander powder and garlic powder .
Smoked  it for 2 hour at 125 f and then in to the sous vide at  136 f for 48 hours .
Served it with cooked chorizo (   http://www.letstalkbbq.com/index.php?topic=14992.msg201049#msg201049  )and  Sauerkraut (   http://www.letstalkbbq.com/index.php?topic=11045.0  )mixed with tomato paste and whole black peppers .





















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Offline sliding_billy

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Re: Brisket from a smoker to a sous vide
« on: November 21, 2015, 04:46:27 PM »
That looks beautiful!
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Offline Smokin Don

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Re: Brisket from a smoker to a sous vide
« Reply #1 on: November 21, 2015, 04:58:36 PM »
Quote from: sliding_billy on November 21, 2015, 04:46:27 PM
That looks beautiful!
Same here Ahron!!! Looks great!!! I just saw a place on TV that did pastrami and smoked it then in a hot water bath for several hours before slicing and serving; it looked like a sous vide would work! Don
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Offline spuds

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Re: Brisket from a smoker to a sous vide
« Reply #2 on: November 21, 2015, 05:02:31 PM »
Perfect!
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Offline ACW3

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Re: Brisket from a smoker to a sous vide
« Reply #3 on: November 21, 2015, 06:02:15 PM »
Ahron,
Your daughter has great tastes.  She is also lucky to have a Father who is one heck of a cook.  I'd sure like to have a plate. 

Art
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Offline oil99

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Brisket from a smoker to a sous vide
« Reply #4 on: November 21, 2015, 06:16:07 PM »
That looks outstanding great job!

How was it? I always wonder with cuts like this in a bath as you don't get to a high enough temp to render the fat out. But it's on the to do list for sure.
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Offline teesquare

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Re: Brisket from a smoker to a sous vide
« Reply #5 on: November 21, 2015, 09:57:26 PM »
Ahron -  זה ערב יפה!  ;D

When most of us here in the USA think of brisket - BBQ comes to mind. But the storied history and love of brisket is a long and winding thread that knits together many nations.

When I get a chance I will post about the Irish -and Jewish common connection to the same cut of meat..... ;)
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