Corned Beef, Sous Vide and smoke QUESTION.

[BillN]

Thinking about buying a couple of prepackaged corned beef brisket flats. Want to try the 48 hour sous vide method but wanted to add a little bit of smoke. Should I smoke a few hours then bag and sous vide or smoke after the 48 hour sous vide cook by placing the flats in a pan and into the smoker for a couple of hours?

 

[jsperk]

I see most people sous vide then smoke.

I smoke until 160/165 then sous vide at 136 for 12 to 24 hours. They have been really good.Mine usually get smoked on weekend then in the fridge and cooked during work week.

 

[jsperk]

I actually sous vide one today from my smoke over the weekend. This one was a little to tender. I could not slice it. It was the point. Not sure what happened I usually can slice them. I think I smoked this one to 175.

I was able to just pull strains of beef off. Still made a killer sandwich.

 

[Titch]

I would smoke first then Bag and Souse vide
I use to do 36 hours as I found 48 made it near non slice able

 

[BillN]

Thanks for the reply's, think I will smoke for 3 or 4 hours, rest till temp comes down then into the sous vide... probably do 2, take one out around 36 hours and one out at 48. Will report back with results.

 

[jsperk]

Thanks for the reply's, think I will smoke for 3 or 4 hours, rest till temp comes down then into the sous vide... probably do 2, take one out around 36 hours and one out at 48. Will report back with results.

I actually like the flats better doing this way for slicing and making sandwiches.

Can't wait for the results.