Brisket and Butt

[Darian Hofer]

Rolled back into town about 4am this morning. Stopped in Dallas for a quick run through HEB.
Trimmed them up and tosses on the Smokefire pellet pooper. Just got up to check them…back to bed for a couple more hours. Taking to wife’s retirement party in Fredericksburg this weekend. Both about 150 right now.

 

[Lew Newby]

That looks great. What pellets?

 

[Darian Hofer]

Thanks
I had about 1/3 hopper of Cabellas Cheery and topped it with B&B Comp.

 

[Lew Newby]

That's my two favorite pellets. Used it many times.

 

[Kevin L (NKY)]

Those two look mouth watering good. Can not wait to the finished product.

 

[Darian Hofer]

Getting close. Pork butt is resting and brisket has pushed through stall. Now at 175. I will ice bath the brisket and reheat Saturday via sous vide. First time to try this…hope it works out well.

 

[Lew Newby]

They look great. Nice!!

 

[GaryP]

Man. Fredericksburg. So wine and bbq? Sounds like a perfect combo.

 

[Darian Hofer]

Warming up in the water bath right now.
So far so good.

 

[Darian Hofer]

In the water bath now warming up.

 

[Lew Newby]

I had a 48 qt. Igloo sitting around and drilled a hole in it for my Frankencooler. It works great for big cuts and corn on the cob.

 

[Darian Hofer]

The Sous Vide destroyed the bark but flavor was great and very tender.

 

[JimK]

The Sous Vide destroyed the bark but flavor was great and very tender.
View attachment 64936View attachment 64937

I was wondering if you'd throw it back on the grill for a short time, just to firm the bark back up. Either way, that brisket looks delicious!

 

[LMichaels]

So you did the sous vide AFTER the smoke?

 

[Lew Newby]

That Brisket looks fantastic. In 2019 I experimented a lot with combined smoke and Sous Vide cooks. I found that it was more work, more time, and not worth the effort - to me. With your circumstances, the Sous Vide is excellent for reheating. Am I reading a water temp of 145°?

 

[Darian Hofer]

That Brisket looks fantastic. In 2019 I experimented a lot with combined smoke and Sous Vide cooks. I found that it was more work, more time, and not worth the effort - to me. With your circumstances, the Sous Vide is excellent for reheating. Am I reading a water temp of 145°?

Yes, water temp of 145 to give me a 5 degree safety margin.

 

[Darian Hofer]

I was wondering if you'd throw it back on the grill for a short time, just to firm the bark back up. Either way, that brisket looks delicious!

I didn’t have grill to finish the brisket.Just SV to warm it up. It worked ok but not as good as fresh

 

[LMichaels]

Yes, water temp of 145 to give me a 5 degree safety margin.

Ahh, you answered the question I asked. Never thought of doing that BTW.