Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Sous Vide a brisket?

Anybody ever tried to sous vide a whole packer brisket?

Seems separating and a good close trim would be the way to go. Smoke and bark after the bath.

Might give it a go this weekend and looking for any voices of experience.

Mooner, do it?I can't even pronounce it!

Moon, I know nadda about the sous vide part. But, I've tried to smoke a close trimmed brisket and it was not excellent. Parts of it were good, but the lack of a fat cap did not add to the enjoyment.
Just sayin.

I hear ya LD- fat just doesn't really render at 145-150 I'd cook it at, I don't think anyway. I'll leave a bit for sure though!

Thanks 'Goon! I'm gonna make a run at it!

36 hours in the bath, then chill, rub, and smoke for a few hours around 150 - 175, turn it up for a bit of bark at the end. That's my plan.


That and copious amounts of beer.

Mooner, brisket is a different cut of beef, I like the flavor, I, m babe in the woods at cooking it.

I'm not familiar with sous vide, but have always smoked Briskit at 220* until it reaches 195* and it's excellent. It usually takes 12-14 hours.

Mooner, how hot can you go with the Sous Vide?
I guess not too close to 212

How's the little guy? Your folks are going to be by in a couple weeks.

The Anova site has a receipe for smoked brisket.
They recommended 155 for 36 hours.
I went there to read about the process. Am I wrong to be concerned about the amount of time meat would be in the danger zone cooking at 150 degrees? A thick, cold steak wouId take hours to go from 40 to 140 degrees.

Same with me. I also trim off most of the big chunks of fat before I cook it.

Have never done that either. I'm with the hot bath. 170-180, at least ten hours. Smoke for several hours at 225ish to crust the fat I would have left and get internal to 200-205.

He's cool as the breeze! Thanks for asking!

Not sure? Most temps seem to be between 130 and 155.

My folks are really looking forward to it. You going to be there? I know they'd love to see you. Say hi to your family for me. Wish we could make it!

We will probably go to Mom's and have Sunday dinner with them. Your Dad wanted to take them out, but Mother would rather cook, that way is better to have a nice visit.

So....after 36 hours at 147, the brisket (just the flat, I seperated the point) had shrunk more than I expected. I cut off a bite, tasted like pot roast. Good pot roast, but pot roast non the less. I popped it in the fridge for an hour or so.

Put it on the grill with cool smoke for about 2 1/2 hours. Pulled it if, rubbed it with S&P, garlic, smoked paprika, sugar, and chili powder. Back on a crazy hot grill to char.

It came out pretty good. Nice moisture, texture, and even a nice bark.

Worth the hassle?...........No.

Rub it, smoke it, and wrap it if you need.

Why on earth would you sous vide anything for 36 hours and a big pack of meat. I mean steaks become goo after 4 hours. And 147* WTF- god damn you like your meat well done....

Sous vide makes absolutely wonderful steaks. 128* for 45 minutes. Just sear them & baste with butter, garlic and thyme. Best thing about sous vide- irrespective of the grade of beef, it all comes out tender as if prime. Very tender and juicy. I'll never grill a steak again.

Even though I prefer my meat rare, I use 128* for the rest of the family- between rare and med-rare. Absolutely perfect.

Have you ever cooked brisket?

Lol. Yeah, brisket ain't a steak.

I just won my 5th straight... Best steak contest.....tenderloin held at 125 for 5 hours in pure butter !...sat for 20 to drain ..on a hot grill
To burn some lines...easy 375$