Brisket #3/65 hours

[pianoman9701]

There's a channel, Sous Vide Everything. In this recipe, they smoke it for only 3 hours and sous vide at 140F for 62 hours. I've again covered it with Russian mustard, mostly because it's less corrupt than Ukrainian or US mustard. I'll add another pic after smoking (hickory and mesquite). Then, the last pic on Wednesday when it's done.

[Karl Blanchard]

Guga is a wise man. I'm sure it will be amazing 

[pianoman9701]

Yeah, I've taken a lot of his recipes with great success.

[NRA4LIFE]

You are a patient man.  Sounds terrific.

[pianoman9701]

1.5 hours and need more hickory chunks.

[Fidelk]

Looks great for 1 1/2 hours in. Did you turn it at the halfway point to get a bit of bark and the smoke permeating both sides? I see you are at 250 degrees, is the kettle holding that temp naturally, or are you adjusting and closing the vents to maintain?

[pianoman9701]

Looks great for 1 1/2 hours in. Did you turn it at the halfway point to get a bit of bark and the smoke permeating both sides? I see you are at 250 degrees, is the kettle holding that temp naturally, or are you adjusting and closing the vents to maintain?

I didn't turn it.
I adjust the heat with the vents. I try to keep it about 225.
I'll take this out at 6AM, Wednesday.

[pianoman9701]

After the smoke

[pianoman9701]

In the long bath.

[Dan-o]

It already looks incredible. 

I am totally jealous. 

That is going to be an amazing brisket

[NRA4LIFE]

Got to love those Cambros for soux vide. 

[Bigshooter]

If it never reaches 203ish degrees how is it going to be tender?

[Fidelk]

After the smoke

Looking good......getting the smoke on first, I think you will find this an improvement over smoke following sous vide.

[Fidelk]

If it never reaches 203ish degrees how is it going to be tender?

A brisket gets tender once it makes it past "the stall"......that should easily be accomplished by a total of 65 hours under a couple of applications of heat. 

[pianoman9701]

If it never reaches 203ish degrees how is it going to be tender?

I guess we'll find out. The smoke was between 225-250 for three hours.