Brisket Smoked then Sous Vide

[Las Vegan Cajun]

Hi Cajun - what temp did you smoke at in the pellet smoker?
Just curious

I set controller to "smoke" setting on the Traeger and the digital readout ran between 180-200.

[Las Vegan Cajun]

I did this, LVC, on maybe a little smaller brisket and thought the result was way overcooked.  It lost lots of moisture.  See it here - http://www.letstalkbbq.com/index.php?topic=5650.msg.  Be sure to read muebe's comments.  Good luck.  Can't wait to see the results.

Thanks for the info, after reading muebe's comments I think I'll stick to the low end of the SV cooking scale, more like 24-30 hours instead.  The brisket I'm cooking is just under 5 pounds and I already smoked it for 4 hours, so 24-30 hours might be the way to go. Plus I'm going to give it another hour in the smoker after the SV bath, might be looking at the 24 hour mark in SV.

[spuds]

cant wait for the final result.Watching it closely.

[hikerman]

Watching this, for sure!  Interesting!    Good Luck LVC!  Hope it works out good for ya' buddy!

[catinatree]

Heck, I'm watching close enough to put on my readers 

[muebe]

I currently have a 4.5lb brisket cooking in Sous Vide. I am at 135F and will take it out after close to 48 hours.

http://www.letstalkbbq.com/index.php?topic=9472.0

I smoked it on my Memphis for 4 hours at 210 before I bagged it.

It will be done tomorrow. I am going to give it a finish sear on a skillet before slicing.

I will be watching this thread too

[HighOnSmoke]

Watching with anticipation too!

[ACW3]

I currently have a 4.5lb brisket cooking in Sous Vide. I am at 135F and will take it out after close to 48 hours.

http://www.letstalkbbq.com/index.php?topic=9472.0

I smoked it on my Memphis for 4 hours at 210 before I bagged it.

It will be done tomorrow. I am going to give it a finish sear on a skillet before slicing.

I will be watching this thread too

I'll be watching both of these threads. 

Art

[Las Vegan Cajun]

I currently have a 4.5lb brisket cooking in Sous Vide. I am at 135F and will take it out after close to 48 hours.

http://www.letstalkbbq.com/index.php?topic=9472.0

I smoked it on my Memphis for 4 hours at 210 before I bagged it.

It will be done tomorrow. I am going to give it a finish sear on a skillet before slicing.

I will be watching this thread too

That's great, we can make a good comparison of the two since the weight, smoking method, and SV temps are almost identical.  I'm going to pull mine from the SV bath at 24 hours and then put if back in the smoker for an hour, as per SB's recommendation. 

[pz]

Can't wait to see how these turn out. My wife wants me to SV a corned beef

[Las Vegan Cajun]

Can't wait to see how these turn out. My wife wants me to SV a corned beef

Would love to see how that SV-CB turns out.

[spuds]

Can't wait to see how these turn out. My wife wants me to SV a corned beef

I'd like to try the round roasts I smoke for deli slices.Bet this SV will make some really tender sandwiches.

[Las Vegan Cajun]

Can't wait to see how these turn out. My wife wants me to SV a corned beef

I'd like to try the round roasts I smoke for deli slices.Bet this SV will make some really tender sandwiches.

I bet it would too, might have to try it next. 

[Las Vegan Cajun]

I pulled it at 46 1/2 hours and straight to the pellet grill at 225-250 for 1 hour then sliced.  I got the same results that muebe got, flavor and tenderness was great, just not as moist as I would liked it to be. I also did as he did and stored the sliced brisket in the retained juices overnight and the juiciness was restored.  I just had some for lunch and the juices were evident after reheating the slices, it turned out pretty good.

[sliding_billy]

Looks pretty good from here.