MMMM.. BRISKET..
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Old 12-19-2017, 02:06 PM   #1
cbuck1
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Default Smoking sous vide brisket

I did a test this week of sous videing brisket at 155 for 36 hrs, then putting it directly on the grill of my Traeger at 275 for 3 hrs. It came out juicy and smokey, but the bottom was leathery tough. Any suggestions on how to avoid this?

Thanks.

And apologies ahead of time to you sous vide doubters.

Happy holidays!
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Old 12-19-2017, 02:08 PM   #2
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You have one heck of a big sous vide!

Having never attempted that, I think I'd be tempted to sous vide it to more like 170 or so.. might get nice break down on the connecting tissue.

I SO love the fearless experimentation here.
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Old 12-19-2017, 02:41 PM   #3
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Perhaps cooking fat side down will help
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Old 12-19-2017, 02:50 PM   #4
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Was there much of a bark before you put it down on the grill?
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Old 12-19-2017, 02:51 PM   #5
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I'd sous vide to a higher internal temp and develop the crust with a hot indirect cooking method.
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Old 12-19-2017, 02:55 PM   #6
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Smokeswirl, you want the fat on the top to baste it as it smokes.

MikHail, the sous vide renders at a lower temp because of the extended time.
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Old 12-19-2017, 02:56 PM   #7
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Quote:
Originally Posted by Czarbecue View Post
Was there much of a bark before you put it down on the grill?
There was no bark. Sous vide does not finish the exterior of the meat. However, after three hours in the smoker with a dry rub, there was a good, thick, tasty bark.
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Old 12-19-2017, 03:00 PM   #8
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The fat cap doesn't really baste anything when it is on top. You use it to shield it from the heat, or protect it to shield the flavor of the fat, whichever that you prefer.
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Old 12-19-2017, 03:03 PM   #9
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Quote:
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The fat cap doesn't really baste anything when it is on top. You use it to shield it from the heat
Interesting point, Czar. Maybe I should smoke it on a layer of bacon or, if there's enough of a fat cap, harvest half so that both top and bottom can be protected. It did seem to keep the top moist, however.
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Old 12-19-2017, 03:15 PM   #10
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If I were to do a brisket SV it would be a cold smoke for 3 hours, SV @ 145 for 48 hours and then sear with the propane torch. It would also get a HEAVY trim.

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Old 12-19-2017, 03:17 PM   #11
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Quote:
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If I were to do a brisket SV it would be a cold smoke for 3 hours, SV @ 145 for 48 hours and then sear with the propane torch. It would also get a HEAVY trim.

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Heavy trim is a good point. I'd fully remove the fat cap and the seam between the point and flat. May have to try this one day.
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Old 12-19-2017, 04:48 PM   #12
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Quote:
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Interesting point, Czar. Maybe I should smoke it on a layer of bacon or, if there's enough of a fat cap, harvest half so that both top and bottom can be protected. It did seem to keep the top moist, however.
I like that you tried this. I have to challenge your fat cap theory, though. If you’re going to cook on the Traeger over direct heat, you want to put the fat cap down, facing the heat to serve as protection. The fat drippings theory has been refuted since caveman days, I believe correctly. The fat that matters to keeping your meat moist, is the marveling inside the meat. Either take all the fat off and cook offset, or cook fat side down IMO..
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Old 12-19-2017, 05:47 PM   #13
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Quote:
Originally Posted by Czarbecue View Post
The fat cap doesn't really baste anything when it is on top. You use it to shield it from the heat, or protect it to shield the flavor of the fat, whichever that you prefer.
Quote:
Originally Posted by cbuck1 View Post
Interesting point, Czar. Maybe I should smoke it on a layer of bacon or, if there's enough of a fat cap, harvest half so that both top and bottom can be protected. It did seem to keep the top moist, however.
Kinda off topic form OP, but I decided...(ONCE!!) to, instead of fatcap down to shield the brisket from the heat, decided to go fat cap up and use a layer of thick vidalia onion slices laid on the grate to shield the meat.... Put enough to cover the entire bottom of the brisket.

DO NOT DO THIS!!..EVER!!!!!

Unless you want your brisket tasting like an oversized White Castle burger.
The onion steamed and permeated throughout the brisket. It was overwhelming.. all i tasted was onion flavored beef.

Worked well sliced thin on garlic bread and covered with aujus though, but standalone it was weird..
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Old 12-19-2017, 05:52 PM   #14
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I do fat cap up, since I am protecting it from the nasty grate that will char the deliciousness of the fatty side of the brisket. However, I have used the hardened fat trimmings from my brisket as a heat shield. By the 10th hour it's like putting the brisket on some pork rinds. Worth a shot if you're not a fat-wussy.
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Old 12-20-2017, 03:56 PM   #15
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I have to say that with the fat cap (already sous vided, so partially rendered) up, the cap made for some yummy eating. Maybe I'll try smoking the brisket on a layer of bacon.
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