Sous Vide Brisket

[Sandman]

This is a pretty cool idea.

[muebe]

So I pulled it out after 45 hours at 135F.

I put the bag in the fridge and will let it chill for a couple hours then sear and slice for dinner.

It felt very tender in the bag but not falling apart.

Should be interesting to see how it turns out.

[spuds]

Cant wait to see it Mike!

[Las Vegan Cajun]

So I pulled it out after 45 hours at 135F.

I put the bag in the fridge and will let it chill for a couple hours then sear and slice for dinner.

It felt very tender in the bag but not falling apart.

Should be interesting to see how it turns out.

Sounds mouth watering already, can't wait to see it on the plate. 

[muebe]

Here it is in the bag...



All the juice from the bag...



Out of the bag...



Two minute sear on each side...



Ready for slicing...





Not really slicing like butter...









Well it was not bad but not great. As you can see the 4 hours in the smoker at 210F was a bad decision on my part. It was tender but dry.

I don't think the Sous Vide was the problem.

In the future I will cold smoke and then Sous Vide instead.

There was a small part of the point left on this flat and that part was amazingly tender and juicy. There was just a small piece. So a point might work better also for this method.

[Las Vegan Cajun]

Do you think that longer in the SV would make it more tender? 

[muebe]

Do you think that longer in the SV would make it more tender?

I don't know. You could try.

I think the 4 hours in the smoker took it way past 135F IT. It was a small flat so I think cold smoking it would have been better. Then searing at the end. I think I ruined it before I even bagged it

[teesquare]

Hmmm...maybe this is a place for the un-holy and dastardly use of a little liquid smoke, some both - then vacuum bag -and then into the SV?

[Tenpoint5]

I'm thinking you should have cooked it at 185 then the brisket will be at the temp we would would pull it out of a real smoker after 7 to 10 hours instead of 45 hours

[spuds]

Hmmm...maybe this is a place for the un-holy and dastardly use of a little liquid smoke, some both - then vacuum bag -and then into the SV?

NEVER!! NOW TAKE THAT BACK!!

[spuds]

Do you think that longer in the SV would make it more tender?

I don't know. You could try.

I think the 4 hours in the smoker took it way past 135F IT. It was a small flat so I think cold smoking it would have been better. Then searing at the end. I think I ruined it before I even bagged it

Still looks good,soak in some au jus?Or eat cold with salted pieces and the au jus,horseradish sour cream dip Tim mentioned,that would rescue it just fine.

[Las Vegan Cajun]

Do you think that longer in the SV would make it more tender?

I don't know. You could try.

I think the 4 hours in the smoker took it way past 135F IT. It was a small flat so I think cold smoking it would have been better. Then searing at the end. I think I ruined it before I even bagged it

I think I'll let mine go longer, It's currently at the 29 hour mark, I'm reconsidering taking it to 48 hours and see how it turns out. 

[sliding_billy]

This has been my concern with cooking brisket like this (having it low enough internal temp to remain moist without running it long enough to "beyond well" to break down).

[HighOnSmoke]

That still looks good to me Mike. I'd definitely eat some of it!

[muebe]

This has been my concern with cooking brisket like this (having it low enough internal temp to remain moist without running it long enough to "beyond well" to break down).

Billy I really believe that if I would have just skipped the start in the pellet grill and went straight to Sous Vide my results would have been much different. Those 4 hours in the pellet grill really messed it up IMHO.