Brisket help

[blacklistedbully]

If you like a thicker, darker bark. Also looks like this one came out better inside:

 

[MaxwellSmart]

I did a brisket on the traeger for the first time today. Just got a 4 lb flat. Turned out way better than I expected. Put it on 250 until the temp read 165. Wrapped it in foil and pulled it at 205. Used my home made bbq rub and sprayed it with apple cider vinegar every hour until wrapped. The wife is wanting to do a bigger one next week.

 

[dawgman42]

Prep time + 3 hours smoking + 62 hours at 140F + searing? That's absolutely ridiculous.

That "bark" looks like crackling and gristle with dull gray meat. Glad you enjoy, but it's so much easier and faster to cook a good brisket.

 

[TrueMaroonGrind]

Prep time + 3 hours smoking + 62 hours at 140F + searing? That's absolutely ridiculous.

That "bark" looks like crackling and gristle with dull gray meat. Glad you enjoy, but it's so much easier and faster to cook a good brisket.

It looks like the plastic food in my daughter's play kitchen

 

[dawgman42]

Exactly. Probably tastes good, but way too much trouble. To each his/her/their/its own.

 

[Jeffreauxdawg]

I did a brisket on the traeger for the first time today. Just got a 4 lb flat. Turned out way better than I expected. Put it on 250 until the temp read 165. Wrapped it in foil and pulled it at 205. Used my home made bbq rub and sprayed it with apple cider vinegar every hour until wrapped. The wife is wanting to do a bigger one next week.

Awesome. Share some rub tips if you don't mind..

Also, I recommend you try it at 265-275 next time. I started at 225 on my first, then went to 250, but have found the 275 number is best.. still tender, but it slices really well and the bark is great. I am also wrapping in butcher paper at 165.

The only problem with the big brisket is you get a little gouty after day 3 of all that meat. We do straight meat day one. The brisket grilled cheese is usually day 2. And tacos day three... Any thing after that is going into chilli in about 2 months, but for now ole JoeLee'sDogs are eating well.

 

[blacklistedbully]

Exactly. Probably tastes good, but way too much trouble. To each his/her/their/its own.

Everyone entitled to their opinion, but sous vide isn't about "fast cooking", it's about precise cooking and the ability to completely cook to a safe temp that is much lower, thus juicier than other methods. Also, the cook time is only a problem if you didn't plan the meal in advance. Once it is in the sous vide bath, you walk away and forget about it until it is time to take it out. You can also go hours past the minimum time and the level of doneness will be the same. The meat never rises above the temperature of the water.

If you're gonna serve the brisket on Sunday, you put it in the sous vide bath Friday morning. BTW, the 2nd video is his 2nd attempt, where he reduced the cooking time to 44 hours. The only part that is a bit of a hassle, though not much, is smoking it for 3 hours first.

In the end, if you enjoy the result via this method, and follow the same directions, you'll always get the same result....never overcooked. That's one of the biggest advantages...that with traditional methods you can easily ruin the brisket by overcooking, whether with the temp getting too hot, or by cooking a few minutes too long. With sous vide, you have a window that is hours long. It's done in 44 hours, and the same done in 50 hours or more. And you determine the exact level of doneness you want by setting the temperature of the water. The meat gets to that temp and stays there.

Think about the convenience of being able to smoke it for 3 hours Thursday night after work, then stick in in the sous vide bath before you go to bed, and then not bother with it again until you're ready to eat Saturday night or anytime Sunday. All you have to do at the end is char the outside over direct high heat, whether with a BGE, Searzall, flame thrower or just by rotating it over a really hot charcoal chimney.

 

[tenureplan]

I hear he's starting in Indy now that Andrew Luck retired.

 

[LexSCDOG]

amen