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[Woody]

Can someone please let me know if they have had success with brisket via sous vide?  I'm a brisket nut and if smoking, then sous vide, then quick grilling is the best way for consistent perfection, then I've got to try it.  I just need to hear success stories because I can't believe that it works better than smoking.

I understand that the bark and smoke flavor would suffer, but how about the flavor, tenderness, and juicy factor?

Thanks

[Bar-B-Lew]

not brisket but tri tip

https://pelletfan.com/index.php?topic=2271.msg28276#msg28276

[dk117]

blasphemy I say!   

Let us know how it goes.

DK

[hughver]

I sous vide most of the briskets that I do now days. My process is to first separate the point from the flat and remove all visible fat, season, smoke on low until It reaches 100-110°, vacuum pack and sous vide at 135° for 48 hours. I do mine in a modified cooler using large bags but you can cut it in half and use two bag if necessary. I typically sear on my gas grill at 550° for a minute or two just before serving. This method yields brisket with a very distinguishable smoke flavor, you can adjust your smoke time to match your taste.

[slaga]

I have cooked 2 full packers (on the smoker only) and 1 small portion of a flat (smoked and then sous vide). The 2 full packers were cooked naked (not wrapped or put in a foil pan or anything) with salt and pepper. I was not pleased with the results. I then cooked a small portion of a flat. Seasoned the same as the full packers but smoked for 3 hours at the smoke setting and then into the sous vide at 155 for about 30 hours. Then I seared both sides in a 600 degree cast iron pan. The smoked with a pellet smoker and then sous vide was the best of my (very) limited experience. I plan to try a couple more smaller portions at different times / temps to see what my family and I prefer before going the full packer route again.

[Bentley]

Have not got around to it yet, but I think I may do it this weekend.  To me, I think it will be just as you state. 

I'm a brisket nut and if smoking, then sous vide, then quick grilling is the best way for consistent perfection, then I've got to try it.

[hughver]

then into the sous vide at 155 for about 30 hours.

I use 130-135° for a longer period of time for the same reason that I cook my steak at 130°, IMHO, higher temperature diminishes the flavor of meat. I've done them at 130° for 72 hours and 145° for 36 hours, at 72 hours the flavor was very good but I did not particularly care for the texture, slightly mushy. For me, the sweet spot is 135° for 48 hours. I let it cool slightly before searing so that the final serving temperature is around 135°, medium rare brisket.

[slaga]

then into the sous vide at 155 for about 30 hours.

I use 130-135° for a longer period of time for the same reason that I cook my steak at 130°, IMHO, higher temperature diminishes the flavor of meat. I've done them at 130° for 72 hours and 145° for 36 hours, at 72 hours the flavor was very good but I did not particularly care for the texture, slightly mushy. For me, the sweet spot is 135° for 48 hours. I let it cool slightly before searing so that the final serving temperature is around 135°, medium rare brisket.

Ironically, the recipe I followed said they preferred 155 for 24 to 36 hours so I chose the middle time. It had a more traditional brisket texture to them. Mine was good, but a tad dry, but I expected that as it was a small portion  of a flat. They also liked 135 for 24 to 72 hours but it was more steak-like. They did not like it cooked at 145 and preferred either 135 or 155. I do plan to experiment and see what my family likes as a whole. Thank you for the suggestion. 135 for 48 hours will be my next try.

[hughver]

BTW, I almost always put a pat or two of butter on top when I seal.

[BigDave83]

I only did one, I SV first at 135/48 then quick chill and into 180 smoker for 3 hours. It was good but not great, people liked it as it was almost all gone it was only 12# to start and I separated it. I did like the sliced leftovers browned in a bit og butter in a pan. I don't do brisket much because I don't have many around that eat it, they are great for chicken and pork.

[LTS]

Yes I have and it turned out GREAT !!!

Trim almost all the fat off Brisket
Salt
Pepper
Smoke on pellet grill for 3 hours at Low temp
Vac seal / double bag
Sous Vide for 62 hours at 145° ( I think 35 hours at 155 is better) I did the 35 hours and it worked fine
Remove and pat dry
Sear  I seared it on a 650 degree memphis pro and also used a gas hand held torch for the sides

It was wonderful , tasted smoky and grilled and moist and it was really good

LTS

[Woody]

Now you've done it.  I'll also be trying it this weekend.  I think I've picked up from your posts that I should trim the fat heavily, which will be hard for me but I'm trusting your experiences.  Thanks a bunch for the suggested times and temps.

[Woody]

So I bought a 15.5 lb prime packer, separated the point from the flat, and cut the flat in half for this first try.  About 5 lbs of fat was removed.  Then I coated my flat with dalmation rub and smoked for 3.5 hours.  After that I sealed it up with some butter and put it into the sous vide at 135 for 48 hours.  The countdown is on.

[Woody]

in the pot...

[Bar-B-Lew]

interested in how this turns out