JordanRichardson
New member
I have been reading a lot about Q'n with brisket. Thanks to the members here who have posted for others to learn and get started with new cooks.
Unfortunately I only have a flat, but it's a prime 7 Lbs trimmed. My plan is to sous vide and then charcoal to try and get the maximum texture and use it sliced 1/3" thick in sandwiches, (of course served with beans, potato salad, coleslaw, pickles, sauce etc.).
I have tried to consolidate opinions on the following but I start to second guess myself. I'll take sanity checks on my "plan".
1. Wet aging. I'm giving it a week in cryo vac in the fridge before anything else.
2. Brining. I'm going to seal it in a bag with a 1.8% salt and 1.2% sugar solution for 4 days, (if I injected then only 1 day).
3. I'll open, drain, dry and reseal the flat back in a bag for sous vide cooking. 136F for 2 days, (maybe a molasses and Bragg glaze in the bag).
4. Chill and refrigerate until the day of serving.
5. Glaze, rub and smoke in the WSM at 225F for 3-4 hours until bark is set. Internal temp somewhere in the 180-203 and wobbly feeling range.
I'm set to start unless anyone thinks this plan has critical flaws. I don't want pot roast and I don't want tough.
Unfortunately I only have a flat, but it's a prime 7 Lbs trimmed. My plan is to sous vide and then charcoal to try and get the maximum texture and use it sliced 1/3" thick in sandwiches, (of course served with beans, potato salad, coleslaw, pickles, sauce etc.).
I have tried to consolidate opinions on the following but I start to second guess myself. I'll take sanity checks on my "plan".
1. Wet aging. I'm giving it a week in cryo vac in the fridge before anything else.
2. Brining. I'm going to seal it in a bag with a 1.8% salt and 1.2% sugar solution for 4 days, (if I injected then only 1 day).
3. I'll open, drain, dry and reseal the flat back in a bag for sous vide cooking. 136F for 2 days, (maybe a molasses and Bragg glaze in the bag).
4. Chill and refrigerate until the day of serving.
5. Glaze, rub and smoke in the WSM at 225F for 3-4 hours until bark is set. Internal temp somewhere in the 180-203 and wobbly feeling range.
I'm set to start unless anyone thinks this plan has critical flaws. I don't want pot roast and I don't want tough.
Last edited: