Other Cooking Equipment > SOUS VIDE COOKING

SV Brisket for BDay Party

(1/1)

zueth:
It was my sons 7th bday and we where having a few family members over fit his bday so I decided to SV the brisket a head of time and reheat brisket on GMG the day of.

I separated the point and the flat and put the flat in two different vac pack bags and seasoned with seasoning and put them in the Joule at 104 for 3.5, hours, then turned up SV to 135 and let it go for another 48 hours.  I pulled the flat and Ice bath and in fridge.  I continued to cook the point for 24 more hours and then pulled and in ICE bath.

The day of the party I put the flat on the GMG at 180 for 1 hour and 250 for 2 more hours which took flat to IT of 155. At the same time I cut up the point and
put in foil pan with BBQ sauce and juice from SV and cooked at the same time as the flat.

It turned out great and served it with Instant Pot Mac and Cheese and coleslaw.

Ka Honu:
SV is great but what changes it from nicely cooked meat to a real meal (as you so ably demonstrated) is in the finish. Good job!

ClimberDave:
Looks great!!

Been wanting to  try SV'ing a brisket  but  always end up  tossing on the smoker instead.

Navigation

[0] Message Index