A new twist to brisket

Okay, points for thinking outside the box.

But this is a BBQ forum, not a chef forum...

Oh god, stop it, Sous Vide a brisket? Do that with Steak if you must but a brisket.

Well, thanks for the variation. I'm sure someone else will be adventuresome and try it so appreciate the details.

But don't call this "BBQ" in the middle of the week.

It's Brisket Fine Dining, an oxymoron if ever I heard one.

Smokin'

p.s. You KNEW you'd catch a little fun for this didn't you

Shucks now,where you boys been at all this time.

Several years ago,that "great bbq griller and chef,Bobby Flay of New York City" announced the best brisket sandwich in minutes,any time of the week.

He annouced that double grinding a brisket flat,making an 8 ounce patty,and cooking it med rare on a hot Weber grill was the best.

Come to think about it,he wasn't far off-if he'd included the point and called it hamburger..

Between the revelation on "the stall" and the new brisket cooking technique, some of the experienced folks are going to lose some sleep this week.

ZZZZZZZZZZZZZzzzzzzzzzzzzzzzzzzzzzzzzzzz

Fortunately,it seems like new experts come and go and leave no mark on the art,while cooks and bbq keep on keepin' on.

New2smoker

I'm sure your technique turns out brisket you thoroughly enjoy. Probably dang good stuff too. And that's what cooking's about afterall. Nothing wrong with prime rib like tender brisket. Actually, more of us would like to be successful consistently in that endeavor.

Like Smokin says, you're gettting into cooking vs Q, and that's why some of the reactions. It's almost like introducing Sushi to an old cowboy by the campfire after a hard day wrangling. A stretch but you get the idea.

I, also, thoroughly enjoy my wife's pot roast or a pot roast sandwich at a restaurant, but when I cook, the beef chuck roast goes into the smoker all the way for chuckies or smoke pulled beef. Not really a matter of end product, but style. Cooking vs Q.

Man, that sounds really good. If I had a sous vide machine I would definitely give it a go. Thanks for letting us know.

Well down here we want our brisket to taste like it has for years.

Slow cooked with pleanty of smoke and it makes for some great meals, both plates and sandwich.

Also love making those burnt ends.

Hard for an old dog like me to learn new tricks!

quote:

Originally posted by SmokinOkie:
I'm sure someone else will be adventuresome and try it so appreciate the details.

Heck...I'd give it a try but~
1. I wouldn't consider it barbecue.
2. If I park another appliance in our kitchen, Mrs Max would have a melt down.

quote:

Originally posted by New2smoker:
I've had my Amerique for 18 months or so. Wife and I really like doing a smoked brisket about every other week. We are retired and it makes great left overs and is great for entertaining. We cook in the Cookshack to 195 and it just seems to always come out great.

Recently, we have been playing with a Sous Vide Supreme that I gave my wife for Christmas. We take either a flat or a packer and rub it and put it in the smoker with 2-3 oz of cherry or hickory and smoke for 2-3 hrs. Then we take the brisket and cut it in half and place in plastic bags and vacuum seal the bag. We then dunk them in boiling water (to sterilize the surface of the meat) and then place in the sous vide (a water bath with temp control) at 133 degrees. We then cook it for between 48 and 72 hrs (depending on size and our mood). The brisket comes out different than from the smoker; pink, very moist, and medium rare in color, but almost fall apart tender. Sort of like the best tasting medium rare prime rib you've ever had without the bones. It also makes sandwiches people fight over.

Just thought I'd mention this variation for those that are looking for 'BBQ' done for a meal in the middle of the work week [Smoke it on Sunday/enjoying Wednesday night]. It's really tough being retired.

Enjoy you Q this weekend!

Sounds like spam or potted meat to me. Do you open the can before putting in the smoker?

quote:

Originally posted by SmokinOkie:
I'm sure someone else will be adventuresome and try it so appreciate the details.

I’ve have to give New2smoker a thumbs up on this procedure as I’ve had brisket prepared in this manner with outstanding results.

A friend of mine who is a professional chef, using my smoker (CS 008) and his restaurant’s SV equipment, prepared this twice a few months ago as something of an experiment. The first time he short brined, rubbed, and smoked a 7 lb. flat for 4 hours at 250F then proceeded to SV at 135F for 60 hours. On the second round he reversed the procedure, and smoked the brisket to finish after the SV process. He also reduced the smoker temp to 225F. To finish, in both cases he gave the briskets a quick sear on a hot grill.

In both cases, the brisket was as New2smoker described – tender and very moist. And it remained so long after the brisket cooled off. In the end we decided we liked the second procedure best as the smoke flavor was more pronounced. In either case though, it was some of the best tasting brisket that I’ve ever had.

I don’t see myself running out and buying SV apparatus anytime soon, but I did prepare some rib eyes recently in a similar though unorthodox manner with excellent results. I got a good smoke rolling in my smoker then inserted the steaks, and turned the unit off. After 30 minutes I removed the steaks and cooked them using this procedure then finished with a quick sear on the grill. The steaks came out perfect and I had zero investment in SV equipment.