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50 hour sous vide brisket.

Riverbound

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Tried something new this weekend. And cooked a brisket using sous vide.

This is a brisket from the cow I bought from @wash11
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Marinated them with a mixture of soy, worsteshire, garlic,pepper. For 24 hours in a vacuum sealed bag.
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A 50 hour bath
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After pulled from the bath. Placed in the fridge since I had a day until game time.
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Woke up early fired up the smoker, put a dry rub on meat.
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Placed in smoker for 4 hours with the juices from the bags in the water pan.
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Pulled from smoker
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Sliced.
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They say brisket is hard to cook. This was the most tender brisket I have ever had and everyone who had it agreed.

Will be making brisket sandwiches for lunch today.


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Xring01

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I am very familiar with operating Smokers and Briskets.

But I am ignorant to Sous Vide? Can you shed some light on that?

THen the smoker, it was only smoked for 4 hours, so I assume it was already cooked when you put it on the smoker, which is why there was no smoke ring????
 

pronstar

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What temp did you immerse it at?


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Riverbound

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I am very familiar with operating Smokers and Briskets.

But I am ignorant to Sous Vide? Can you shed some light on that?

THen the smoker, it was only smoked for 4 hours, so I assume it was already cooked when you put it on the smoker, which is why there was no smoke ring????
sous vide is a method of cooking in water....not boiling but specific temps and times. the food is cooked in an airtight bag. It results in very moist and tender meat.

Yes it was already cooked when it went in smoker. A lot of people cheat and use liquid smoke then finish in a grill to get the smoke flavor and char.

https://www.bonappetit.com/story/what-is-sous-vide-cooking
 
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pronstar

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Just started this brisket today.
Looking forward to a killer meal later this week


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Riverbound

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Just started this brisket today.
Looking forward to a killer meal later this week


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To date the best brisket I have ever cooked. Only thing missing is the “bark”.
Just did this one smoker based for yesterday.
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