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[hughver]

This is one of the two briskets that I purchased for $1.77/lb. I separated it into the point and flat, trimmed off all visible fat (39% of total weight) and seasoned with light salt, pepper, garlic powder and Tatonka Dust. The game plan is to smoke at 160° for 4-5 hours(IT = 125-130°), sous vide at 135° for 48 hours for the flat and 60 hours for the point. I realize that this is somewhat unconventional but I've been preparing my briskets this way for the last three years and they have always turned out moist and flavorful. My theory is that the extreme trimming exposes more meat to the smoke/seasoning and makes it easy to serve (no fat cap to deal with). Is there anyone else that trims this way? Is there some reason that I should not be doing it?

[yorkdude]

Your carving skills are fantastic, been so long since we have done a brisket but you have our undivided attention, that looks incredible.

[Canadian John]

 If you are fully content with the results, why change?   I have tried several cooking/prepping methods and  end up coming back to my favourites.

[hughver]

If you are fully content with the results, why change?

I don't intend to change unless someone gives me a good reason to do so. The reason that I ask is that I'm a relative novice at this game and no one else seems to use this method. Therefore, it stands to reason that there must be a problem with the process or a better way. 

[GatorDave]

If you are fully content with the results, why change?

I don't intend to change unless someone gives me a good reason to do so. The reason that I ask is that I'm a relative novice at this game and no one else seems to use this method. Therefore, it stands to reason that there must be a problem with the process or a better way. 

I think you don't hear about this way, because sous vide is relatively new to the backyard bbq people.  I'm fairly certain you won't be alone for long.

[MysticRhythms]

Experimentation is the life blood of cooking.
Every time I try a new recipe I follow the directions exactly but I seldom make them the same after that.
If I see something in a recipe or cooking method that I think I can apply to my cooking that will make the end product better then I try it.
I've had several spectacular failures, but many ore successes.

[Bentley]

I guess for me, it would only matter if I felt the fat added a benefit to final product by leaving it on for both smoking and sous vide process.

[hughver]

Since there is only my wife and I, I cut both the flat and the point in half before vacuum packing to get more manageable portions for serving. 48 hours was up last evening, I took the two flat pouches out and cooled/froze. I took the smaller point pouch out and served it for supper. The large point pouch will be cooled/frozen later this morning. The piece that we ate was as I expected, moist and tasty. My wife thought that It was a little too smoky but it was perfect for me. Next time I'll reduce smoke time to 3-3 1/2 hours.

[BigDave83]

What did you do to it after you took it out of the pouch, if anything? It looks great. I love brisket but I am the only one so I rarely make it.

[hughver]

I took it out of the pouch and seared it with a torch. I served it with a beef mushroom gravy, Jasmine rice and mixed steamed vegetables.