Sous Vide Brisket ??

[catinatree]

I've been doing a lot of looking here at my new favorite forum, and after seeing muebe's posting on Sous Vide tri tip, which by the way, I should have tried by now, I'm thinking through doing a brisket. I've cured and sous vide one before, came out spectacular.

I have read varying opinions;

-Char / smoke first, cool, vacuum seal, and sous vide.
-Smoke, seal, sous vide, then char.
-Sous vide ... then smoke and char.

I would love to hear my new found friend's thoughts.

I am leaning towards to getting some color on it, slow smoking for an hour or two, cooling, sealing, sous vide ~ 130f for ~ 50 hrs (time really depends on size) then finishing on grill.

[muebe]

I have not made one myself yet but here are my thoughts on how to do it.

First smoke it for 4 hours at 225F on my pellet grill. Just when it starts to take on some bark and color.

Then vac seal and Sous Vide for 48 hours at 135F

Might give it a quick pan sear when done for color and crust.

I might just try this tomorrow

[catinatree]

I have not made one myself yet but here are my thoughts on how to do it.

First smoke it for 4 hours at 225F on my pellet grill. Just when it starts to take on some bark and color.

Then vac seal and Sous Vide for 48 hours at 135F

Might give it a quick pan sear when done for color and crust.

I might just try this tomorrow

Cool, I did buy a Daniel Boone yesterday, too much rain and water to set up last night, I've burned it in today, nothing special tonight, burgers / potato & onion foil pockets.

By the way, I lived in Santa Clarita, up on Garza years ago, your back yard (sous vide tri tip) reminds me of my back yard !

[pmillen]

I have not made one myself yet but here are my thoughts on how to do it.

First smoke it for 4 hours at 225F on my pellet grill. Just when it starts to take on some bark and color.

Then vac seal and Sous Vide for 48 hours at 135F

Might give it a quick pan sear when done for color and crust.

That's about how I would do it but I'd check to see what the minimum duration at 135°F is.  48 hours seems excessive but I haven't looked it up.

[muebe]

I have not made one myself yet but here are my thoughts on how to do it.

First smoke it for 4 hours at 225F on my pellet grill. Just when it starts to take on some bark and color.

Then vac seal and Sous Vide for 48 hours at 135F

Might give it a quick pan sear when done for color and crust.

I might just try this tomorrow

Cool, I did buy a Daniel Boone yesterday, too much rain and water to set up last night, I've burned it in today, nothing special tonight, burgers / potato & onion foil pockets.

By the way, I lived in Santa Clarita, up on Garza years ago, your back yard (sous vide tri tip) reminds me of my back yard !

I live up on Copper Hill in Saugus

[Smokerjunky]

I have not made one myself yet but here are my thoughts on how to do it.

First smoke it for 4 hours at 225F on my pellet grill. Just when it starts to take on some bark and color.

Then vac seal and Sous Vide for 48 hours at 135F

Might give it a quick pan sear when done for color and crust.

I might just try this tomorrow

Cool, I did buy a Daniel Boone yesterday, too much rain and water to set up last night, I've burned it in today, nothing special tonight, burgers / potato & onion foil pockets.

By the way, I lived in Santa Clarita, up on Garza years ago, your back yard (sous vide tri tip) reminds me of my back yard !

In my humble opinion EVERYTHING cooked on a smoker is special  . Gotta keep watching this is going to interesting

[spuds]

So  far Im only doing research so no advice because my first cook isnt even in yet.Going to do hamburgers first I think,will be watching closely for sure.