Easy brisket

[Smokindanorth]

I took my picture a little late but I thought I would share my latest results on brisket.

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It was probably in the spring when I cooked the brisket sous vide medium rare (got a good price on it and didn't have time to cook it on the drum... plus I wanted to try this.)
Froze in the bags the pieces were cooked in. Thawed a couple of em out in the refrigerator and then fired up my one touch gold. Seared both sides over direct heat then moved to indirect and slathered with sweet baby Ray's. Tossed on a hickory chunk and let the sauce get a little Smokey. Then at the end put em back over the coals to char the sauce a little bit. Sorry I didn't think to take a picture until it was all sliced but I thought I would share. Not your typical brisket but damn good without a bunch of effort. Tots are a nice change of pace on the grill over cooking them in the oven too.

 

[Hillbilly BBQ]

I thought about this and talked about it in previous threads. Have you tried to smoke for a couple of hours on like 200-225* and finish off with the Sous?

Get some smokiness out of it, but cook to your temp?

 

[WareZdaBeef]

I thought about this and talked about it in previous threads. Have you tried to smoke for a couple of hours on like 200-225* and finish off with the Sous?

Get some smokiness out of it, but cook to your temp?

Pretty much covered all the basis.
http://www.bbq-brethren.com/forum/showthread.php?t=157798

 

[Smokindanorth]

I thought about this and talked about it in previous threads. Have you tried to smoke for a couple of hours on like 200-225* and finish off with the Sous?

Get some smokiness out of it, but cook to your temp?

It seems like I read somewhere that the smoke does something not good if it is put in the water bath. I have thought of putting in the smoker after the long sous vide cook to impart the smoke that way, but typically I use the sous vide for cheap beef cuts ( you would swear a good Chuck steak was some of the best prime rib you've had), chicken breasts ( most tender and juicy I've ever had). I've done chicken thighs and country style pork ribs finished the sme way I did the brisket with great results. To me with this style of cooking I'm looking for really good grilled flavor over authentic smoked flavor, that high heat Millard effect is wonderful when paired with the medium rare doneness. My favorite of the bunch is the country style pork. It's crazy good eating pork cooked 150 for 16+ hours. Fork tender medium rare with minimal liquid lost.