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Home > posts > 2020 > 07 > 2020-07-20_Sous_Vide_Brisket_and_Green_Beans.html
Sous Vide Brisket and Green Beans
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I made a huge (18.98 lbs) thing of Sous Vide brisket using the same Serious Eats recipe[@rev]. The biggest note is that I got a vacuum sealer (Nesco VS12) so, after trimming fat (3.83 lbs of it), I cut it length wise and vacuum sealed it. I used the gentle seal setting so that it didn't super compress it but it did get out all of the air. I did put a half tsp of liquid smoke in each bag.
The biggest issue, and I think it showed with the brisket being slightly dried out, is that I messed up times. I prepped it with salt and pepper on Saturday night but realized I wasn't supposed to start it until Sunday morning. So it sat in the vacuum bags "curing" overnight. May or may not have actually made a difference.
As I said, there were some dry bits but most of it was fine! I finished it on the grill with smoke from hickory. Despite the 1/2 tsp of liquid smoke in each bag and the grill smoke, I didn't think it was particularly smokey.
In the future, I want to look into making a solution to inject into the brisket with liquid smoke. I saw some recipes with that.
I froze a bunch and saved some for leftovers.
I did not keep careful track of the weights this time after trimming
Meredith also made green beans[@rev] with "12 [Meredith] turns of salt". I updated that recipe accordingly
