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Home > posts > 2020 > 06 > 2020-06-30_Sous_Vide_and_Smoked_Brisket.html
Sous Vide and Smoked Brisket Tuesday, June 30, 2020, 07:13 PM
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Meredith's parents are staying with us for a bit and Bill requested brisket. I was happy to oblige.
As usual, this is based on the Serious Eats Recipe. I started with about 11 lbs from Costco and trimmed off some fat. I split it into four bits (potentially not in a good way. Not sure) and had to make a big water bath. This was the largest I have ever done. I was worried that the circulator wouldn't be able to handle it but it worked well.
I did decide to add 1/8tsp of liquid smoke to each bag.
I did about 40 hours at 155°F.
I also followed what I did last time with pork and did not recoat the brisket with seasonings.
I had trimmed off a lot of fat but each bit still had a lot of at least one side. I made the mistake of grilled it with the bit of fat down. The one piece (furthest left in the last picture below) had basically cooked the fat and was dry. The other ones were much more moist (maybe too moist).
I grilled it for about 3 hours at 300°F (according to the mediocre grill thermometer. Two burners off, one at nearly-full blast). I used wood and tried to add as needed. After about three hours, I turned the heat down to keep warm and we ate it about 2 hours later.
The hardened fat piece was dry and cut easily. The other ones were much more moist and were harder to cut. I basically ended up with chopped, not sliced, brisket. That worked fine to mix it all.
We liked it and ate way too much!
I also made green beans on the grill with Fox Point Seasoning
Again, I started to track the weights
| Weight ( |
When | Comment |
|---|---|---|
| 11:8.75 | In package | Package says 11.7. LIES |
| 9:6.25 | With fat trimmed off | Measured 2:2.5 of fat |
| 6:10.5 | Without liquid | Measured directly but also measured liquid and the difference is about 1/2 oz! Not bad! |
| 4:8.125 | Final, off the grill |
Depending on whether you count the fat I cut, it was 39% to 48% of the initial weight!
This is the largest sous vide batch I've done. I was worried that the 800W circulator couldn't handle it but it did just fine!
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