Sous Vide and Smoked Brisket - 28-30 Hours

[pianoman9701]

Just popped the brisket, covered with spicy Russian mustard, into the bath for 24 hours at 170F. I'll take it out tomorrow at 11AM and smoke for 4-6 hours. I trimmed off about half the fat and cut the 8 lb brisket in two to fit in the Cambro 18 qt. I'll smoke with hickory in my Weber Tallboy just enough to get the smoke in 1/8". More to come tomorrow!

[Angry Perch]

Can't wait to see this one! I need to get the Anova out soon.

[pianoman9701]

Can't wait to see this one! I need to get the Anova out soon.

I use this thing 3-4 times a week for the last 4-5 years. I keep waiting for it to crap out.

[Angry Perch]

They are a pretty amazing piece of equipment that opened up a new door for the home cook.

[brew]

Looks good P Man...following this

[Angry Perch]

Could you reverse the process, add smoke it first? Curious how that would turn out.

[pianoman9701]

Could you reverse the process, add smoke it first? Curious how that would turn out.

Yes, I found recipes for both ways. I plan to use the rendered fat to baste it while it smokes. Since I'm using a no-tech smoker, I have to tend it at least every hour.

[Angry Perch]

Could you reverse the process, add smoke it first? Curious how that would turn out.

Yes, I found recipes for both ways. I plan to use the rendered fat to baste it while it smokes. Since I'm using a no-tech smoker, I have to tend it at least every hour.

That's what Scotch is for. Who wants a grill/ smoker that you don't have to stand around and watch?

[pianoman9701]

Could you reverse the process, add smoke it first? Curious how that would turn out.

Yes, I found recipes for both ways. I plan to use the rendered fat to baste it while it smokes. Since I'm using a no-tech smoker, I have to tend it at least every hour.

That's what Scotch is for. Who wants a grill/ smoker that you don't have to stand around and watch?

Ummm, bourbon and cigars. It's in the recipe.

[Angry Perch]

Could you reverse the process, add smoke it first? Curious how that would turn out.

Yes, I found recipes for both ways. I plan to use the rendered fat to baste it while it smokes. Since I'm using a no-tech smoker, I have to tend it at least every hour.

That's what Scotch is for. Who wants a grill/ smoker that you don't have to stand around and watch?

Ummm, bourbon and cigars. It's in the recipe.

I did a pig in my backyard once. Started about 5am. By the tile it was done, the rear bumper on my truck looked like a beer can collection. All part of the process!

[JJB11B]

you guys sucK! now I gotta go get something to smoke and some cigars, and a bottle of bourbon

[pianoman9701]

you guys sucK! now I gotta go get something to smoke and some cigars, and a bottle of bourbon

C'mon down to Vancouver tomorrow, 11B, and I'll feed you and give you some cheap bourbon.

[merkaba93]

This should be good! Smart. Going to do a spice rub before it hits the smoker? If so what's your go to mix?

[pianoman9701]

This should be good! Smart. Going to do a spice rub before it hits the smoker? If so what's your go to mix?

Not much - salt, pepper, and garlic powder.

[Fidelk]

I should learn this process......I'm still stuck in charcoal and wood chunks mode.