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A different take on brisket #6802982 06/24/17 04:50 PM
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MeanGreen85 Offline OP
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More to follow...

Re: A different take on brisket [Re: MeanGreen85] #6802983 06/24/17 04:52 PM
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popcorn


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: A different take on brisket [Re: MeanGreen85] #6803060 06/24/17 06:52 PM
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Re: A different take on brisket [Re: MeanGreen85] #6803061 06/24/17 06:54 PM
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Taking it to the next level with some sous vide!! I like it. Can't wait to see the final product.

Re: A different take on brisket [Re: MeanGreen85] #6803162 06/24/17 09:27 PM
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Yum boiled brisket

Re: A different take on brisket [Re: MeanGreen85] #6803178 06/24/17 09:47 PM
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Looks like a slow cook then glaze to me......watching....

I'm guessing the cutting into thirds is to fit the cooker.....

Still.... popcorn


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: A different take on brisket [Re: MeanGreen85] #6803183 06/24/17 09:51 PM
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I think it would also be interesting to cook it sous vide first and finish on the smoker. I've had some sous vide steaks that were finished on the grill that were fantastic. Very common method used in restaurants/steakhouses.

Re: A different take on brisket [Re: MeanGreen85] #6803607 06/25/17 03:09 PM
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Updates, man. It's illegal to leave us hanging like this.


Pee on Photobucket
Re: A different take on brisket [Re: poisonivie] #6803621 06/25/17 03:25 PM
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Originally Posted By: poisonivie
Updates, man. It's illegal to leave us hanging like this.


I was thinking the same thing.

Re: A different take on brisket [Re: MeanGreen85] #6803693 06/25/17 05:05 PM
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Spent almost 24 hours in the sous vide bath overnight, now they're back on the Kamado at about 275 degrees until they get a nice bark.

I did this method with a pork butt a few weeks back for the annual BBQ competition at my office. It took second place overall (lost to fantastic brisket) and beat out all of the other pork entries. Texture and moisture content were fantastic.



Re: A different take on brisket [Re: MacDaddy21] #6803696 06/25/17 05:06 PM
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Originally Posted By: MacDaddy21
Originally Posted By: poisonivie
Updates, man. It's illegal to leave us hanging like this.


I was thinking the same thing.


I'm still waiting too - having to numb the pain with cold beer grin

I used some of the drippings to make a BBQ sauce - its mostly ketchup, bourbon, brown sugar, molasses, and seasonings.

Re: A different take on brisket [Re: MeanGreen85] #6803800 06/25/17 08:05 PM
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None for you Sapper.


Re: A different take on brisket [Re: MeanGreen85] #6803801 06/25/17 08:09 PM
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Looks great!!

Re: A different take on brisket [Re: MeanGreen85] #6803846 06/25/17 08:43 PM
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I'll take Sappers.....(but I'd still share with him).... food


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: A different take on brisket [Re: MeanGreen85] #6803925 06/25/17 10:10 PM
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Originally Posted By: MeanGreen85
None for you Sapper.

looks good I'd eat it if you were willing to share roflmao

Re: A different take on brisket [Re: SapperTitan] #6804245 06/26/17 03:18 AM
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Fine looking brisket for sure! food


Bobby Barnett

Re: A different take on brisket [Re: MeanGreen85] #6804581 06/26/17 04:04 PM
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Looks great.

So can you list your full routine on this? I am a big fan on sous vide especially on large steaks.

How long did you smoke before the sous vide? Did you try to take the brisket to a certain temp with the sous vide before putting back on grill? And did you take the brisket all the way up to 190-205ish on the grill?

Re: A different take on brisket [Re: MeanGreen85] #6804584 06/26/17 04:13 PM
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Tell us about the cooler setup.


Cast

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I have a short attention spa
Re: A different take on brisket [Re: Cast] #6804586 06/26/17 04:15 PM
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Originally Posted By: Cast
Tell us about the cooler setup.


I've been eyeballing the Anova sous vide and found this the other day after seeing MeanGreen's pic. Pretty nifty.

https://anovaculinary.com/sous-vide-cooler-guide/

Last edited by MacDaddy21; 06/26/17 04:16 PM.
Re: A different take on brisket [Re: MeanGreen85] #6804624 06/26/17 04:44 PM
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I'm over the fence, just ordered a wifi 900 watt stick and gray 25 qt cooler like yours. Might need to borrow your hole saw...


Cast

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Re: A different take on brisket [Re: MeanGreen85] #6805257 06/27/17 01:23 AM
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Looks great!


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"Between two evils, I always pick the one I never tried before."
Re: A different take on brisket [Re: MeanGreen85] #6807892 06/29/17 03:28 PM
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nice job little buddy!

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