I didn’t check it. It’s fully cooked in the Sous vide.

Looks pretty good, I've done prime rib and steaks in the sous vide, but never a brisket. I may have to give this a try at some point.

Looks good.

Cast woke up one day and said "what can I cook for the next 73 hours of my life"

Looks good dude. I'd hit that. Def looks more like pastrami and would probably make a killer "texas dip" with the au ju

We just had tacos from it. Pretty awesome stuff. I’ll do it again for sure.

Looks good, bet it tasted great

Curious why it stayed pink in the middle... no funny business now.

All jokes aside im sure its tasty.

It’s pink because it’s cooked only to 135° in the sous vide. That’s the topside of rare beef. When held at that temp for 50 hours it gets really tender and the seasoning gets all the way through it. It’s a smoked steak now, and a good one.

Brisket is normally cooked to 197-205(ish) on a smoker. It's barely getting started at 135. Doesn't sound like you wanted a full BBQ smoked brisket. If it tastes good, then eat it!

I've been trying to talk some of my friends into trying sous vide so I could taste it before I get one. I like the concept of it, but don't think I'd cook a brisket in it.

Whereas brisket is closely associated with BBQ brisket, it is really just another cut of meat. Low and slow smoking is the way that 99% of brisket is prepared. Sous vide is just another way to prepare it.

Low and slow smoking dries out the meat a little, building the bark that we love while we watch the internal temp.

Sous vide traps the moisture and holds the meat at a specific temp until the meat is tender and the fat rendered, but the meat remains rare. Silver skin and gristle will render into collagen as well, like a stew or bone broth. There will be no bark. The brisket is at your chosen temp and color on the surface and throughout the meat. It’s perfectly cooked but still looks kinda raw. I used Black Ops rub on this one to get some color on the surface. Then I smoked it adding more color and great taste.

In short, I started with a brisket but ended up with a beautiful smoked steak. I could have just used SPG on it and seared it to make it look like a steak. Maybe next time. So, when I say ‘Brisket Sous Vide Style’ I’m not expecting to see a 407 brisket, I’m expecting a super tender cut of beef.

And that is exactly what we had for lunch today.

I believe my next one will start with a chuck roast, and end with something akin to prime rib roast.

The sous vide is worth it for sure when it comes to steaks and certain wild game cuts. Also doing a lobster tail in it is amazing.

While I still hate the idea of what you did to the brisket, I’d be very interested in you doing another and smoking for 2 hours prior to putting it in the bath tub.
People that hate this idea are the same ones who hate an oven cooked brisket(myself included)

I don’t think it would’ve make a bit of difference. It got plenty of smoke in it the way I did it.

I wonder if this could be reversed to get more smoke ... like putting it on a pit for 3-6 hours to get the smoke, then vacuum sealing and sous vide ... then maybe tossing back on the pit to firm up the bark ... hmmm, interesting concept either way.

Guys, it really doesn’t need more smoke. We were surprised that it was so loaded with smoke actually. Somebody needs to come over here and get a sample.

If folks have been getting too little smoke using my method it may be that they heated it above 135°.

I didn't think the meat would take on much, if any, smoke flavor once it was already cooked???? Kinda like a steak that is seared to a medium rare then put in the smoker doesn't have near the smoke flavor as the reverse sear method

I’ve always thought that keeping the brisket surface below 200° lets it continue to catch and hold smoke. It is definitely true that a 135° max temp will catch and hold smoke. I took it out of the fridge for lunch and when I unwrapped it, the kitchen smelled like smoke. Makes your mouth water.

gotcha ... I thought the temperature was much lower than 200°, more like 150-160°, so I can see your point about it taking on smoke now that I think about it if it was 135°. Makes sense

I definitely want a sample.

I just put a chuck roast in this morning. Salt, pepper, and fresh garlic and thyme. Planning on cooking it at 135 until dinner time tomorrow. I'll be sure to let you know how it turned out.

I did a chuck roast and it was pretty good, I think I cooked mine for 27 hours. It was really hard to tell it was a chuck roast.

Definitely interested in how it turns out.

MMMM boiled meat.

It took you long enough...

You spent 53 hours cooking a brisket and call me slow?

It does look good though.