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Old 08-13-2013, 08:21 PM   #1
Blah64
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Default Confused:Restaurant Brisket

I am pretty new to this BBQ stuff, so I might just be ignorant.

Anyways, I just had some great Brisket at a new place in San Jose (Bray Butcher Block & Bistro).

Very untraditional flavor profiles and stuff. So definitely made for NorCal, but I still enjoyed it.

While eating, I was shocked to see it was still pink throughout, like it was cooked to "medium" doneness. It was tender & moist; I loved it, but I didn't understand it.

Apparently, they smoke the whole brisket packer at 140 degrees for only 14 hours in an electric smoker. The temperature made sense to me, since that matches the color of the meat I saw, but that time just blew my mind. I didn't think a whole packer could be cooked that quickly at that low of a temp.

Is there something I'm missing? Has anyone ever cooked a brisket like that before?

Last edited by Blah64; 08-13-2013 at 09:08 PM..
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Old 08-13-2013, 08:25 PM   #2
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Was it tough as nails?

To me, brisket should be that "melt in your mouth fatty goodness".

Sounds like they tried to cook it like tri tip.
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Old 08-13-2013, 08:31 PM   #3
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No, like I said, it was still very tender.
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Old 08-13-2013, 08:38 PM   #4
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Prime Brisket maybe?
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Old 08-13-2013, 08:55 PM   #5
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Corned beef brisket?
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Old 08-13-2013, 08:57 PM   #6
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Quote:
Originally Posted by Blah64 View Post
Very untraditional flavor profiles and stuff. So definitely made for NorCal, but I still enjoyed it.
How about a little explanation on that statement. Just curious what it means about definitely for "NorCal."
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Old 08-13-2013, 09:00 PM   #7
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Maybe is was sous vide. Vacuum packed and cooked in a water bath at 140 degrees. Not my idea of a great brisket but oh well....
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Old 08-13-2013, 09:04 PM   #8
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Quote:
Originally Posted by martyleach View Post
Maybe is was sous vide. Vacuum packed and cooked in a water bath at 140 degrees. Not my idea of a great brisket but oh well....
+1. Sounds like it was cooked sous vide.
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Old 08-13-2013, 09:07 PM   #9
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Quote:
Originally Posted by BBQ Grail View Post
How about a little explanation on that statement. Just curious what it means about definitely for "NorCal."
It was a fusion type place, which seems to be very popular around here.

Their BBQ sauce was 'strawberry chipotle' (of which the BBQ meat was covered in).
Besides the brisket, they had things like jerk chicken, shrimp skewers, carne asada, reuben & french dip sandwiches.

So, targeted for people in the area, not just as a southern BBQ place.

Quote:
Originally Posted by martyleach View Post
Maybe is was sous vide. Vacuum packed and cooked in a water bath at 140 degrees. Not my idea of a great brisket but oh well....
That would make more sense than the electric smoker I saw. But I know with Sous-Vide, 14 hours is nowhere near enough time normally.
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Old 08-13-2013, 09:08 PM   #10
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Sous Vide it is.
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Old 08-13-2013, 09:12 PM   #11
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Okay.

If that's all the people here think as well, then I'm guessing that they must be sous-vide'ing it ahead of time before bringing it in for the employees at the restaurant to smoke and then just not informing them that it is also Sous-Vided.

If that's how it is done, my experience today showed me that it is a great idea. I wanna try it sometime myself to see if it works out.
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Old 08-13-2013, 09:12 PM   #12
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Sous vide was also the first thing that came to my mind. Throw a little liquid smoke in the bag before you seal it up and you've got yourself some California BBQ.
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Old 08-13-2013, 09:15 PM   #13
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Why throw liquid smoke in the bag when you can just finish it up with real smoke?

I've decided I'm gonna try it now, probably gonna pre-smoke instead of a post-smoke though so that I can get a smoke ring.
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Old 08-13-2013, 09:16 PM   #14
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I just read the Yelp reviews and looked at the pictures. I agree with your, as they say, confusement.
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Old 08-13-2013, 09:17 PM   #15
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I have a friend who smokes first in a UDS and then finishes Sous Vide.
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