I wanted to do a full packer (after trimming) but the brisket that arrived home from the store was a trimmed point from HEB. Will search around for timing a 6lb portion but contemplating starting tomorrow for consumption Sunday. After reading a few recipes, I think I'm going to smoke it first on a 170-200 temp for a few hours, Sous vide until desired temp, then finish back in smoker or oven to refirm the bark. Will update once the process starts.
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Sous vide trimmed brisket point
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I'm not following the extra work here.
To each their own....but it seems like placing something in a vacuum sealed plastic bag under water would smash/ruin all that wonderful bark and flavor we work the first hours to obtain. Why go to all that trouble when you can put it in pan, cover with foil and put it in the oven after the smoking part is done if you don't want to finish on a smoker. The top layer of bark and the sides are untouched ...and spread evenly
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Originally posted by DimmitCo View PostI wanted to do a full packer (after trimming) but the brisket that arrived home from the store was a trimmed point from HEB. Will search around for timing a 6lb portion but contemplating starting tomorrow for consumption Sunday. After reading a few recipes, I think I'm going to smoke it first on a 170-200 temp for a few hours, Sous vide until desired temp, then finish back in smoker or oven to refirm the bark. Will update once the process starts.
The trick to a great brisket (which I can’t do and rarely experience) is for it to be smoked yet tender and juicy. The problem is cooking too fast or too long making it dry and tough. A perfectly cooked brisket might arguably be the best piece of meat out there however a crappy dried out brisket might as well be chopped up, covered with barbecue sauce and put on a bun as a sandwich.
A good brisket is done correctly by people putting in many hours of tending the pit and knowing what you are doing or (Heaven forbid) smoking it a couple of hours and finishing in the oven. A SV brisket would be the finishing in the oven version but instead sealed and not having the oven (or pit) problem of guessing (or having enough experience) to know when it is done. Unlike the oven or pit, SV final doneness and temperature is precise.
I get it. I hope it comes out like desired.
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Originally posted by tvc184 View PostSV final doneness and temperature is precise.
I get it. I hope it comes out like desired.
I also hope it works out for OP, but I tend to side with Smart in his assessment that the SV bath will ruin any bark achieved in the initial smoke.
Personally, if I were looking to SV a brisket point, Texas BBQ brisket wouldn't be my goal. Think pearl onions, carrots, celery, S&P, fresh herbs... a traditional Jewish style. Yum.
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I guess I don't understand what you are trying to gain by using the SV in the middle of the process...retaining more moisture?
My gut tells me whatever benefit you get from it won't be worth the trouble on a piece that small, but I'm curious to see how it turns out. On a piece that small, I would want all the smoke time available to build that bark.
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