Super Sunday Brisket !!! Sous Vide and Smoked


 
Brad Chilton

Brad Chilton

TVWBB Fan
So for super bowl I started a 11lb packer ....added my usual rubs after trimming , vac sealed it and put in the fridge ..thurs morning into the water bath at 135 degrees it went ....I pulled it out this morning and placed it on the smoker for 3 hours at 135 degrees... Super tender and super juicy ... And all gone ...

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After the 3 day bath
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After 3 hrs smoke
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Absolutely beautiful! A whole packer, is about the only thing I haven't cooked via sous vide. Hope that brisket was as good as it looks!
 
Oh man! Another reason to get a sous vide cooker. Very nice brisket.
 
Brad,

Your post has me inspired to try this since we have a sous vide unit. Can you got into a little for detail about the smoke? How did you maintain a temp of 135 degrees? Wood choice and what smoker did you use?

Thanks for the info and post,

jz
 
John , didn't use much charcoal at all , and I just kept closing vents down as needed to hold temp ... It wasn't real warm outside plus I used a full pan of water ...you can always add ice as needed ...this cook I was able to yes red oak for a little stronger smoke than the apple I had used in the past ... I had friends who couldn't believe it had only smoked 3hrs ...
 
That is an awfully nice looking brisket. I don't think I have ever seen one Sous Vide before. Very nice.
 
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Very creative Brad - a real old world meets new world cook! That brisket looks great. Tell us about your sous vide rig and technique?

Reqards,

John
 
I'm curious about the temperature. If this was only cooked to 135, how was the tenderness? Or maybe asked a different way, did the connective tissue breakdown into gelatin at such a low temp? I'm very intrigued with this technique.
 
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