Beef First Brisket!

[RustyJake]

How long and at what temp on the smoker? Bark?

Mon Sep 27 Sous Vide Brisket

Brisket Sous Vide for 48 hours @ 132°F.<br /> Holy Cow and Kinder's Buttery Steakhouse Rubs<br /> -immersion circulation didn't function correctly <br /> Super Smoke @ 225°F, Furtado Farms Oak Pellets

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About 5 hours at 225°F to get it back up to around 130°F. It was cooled in the fridge overnight. Bark was set, wasn't as dark as normal brisket (didn't have that black meteor color). I was going to medium rare so I wasn't focusing on the dark color. If you cooked it to 180° internal you'd probably wind up with a dark bark.

Post in thread 'What's for dinner tonight? Dinner ideas?'

Sep 26, 2021

48 hours of Sous Vide brisket. (@132°F).
It was cooled in a couple of cold water baths, now it's in the fridge for the night to chill. The texture 'seems' good to the touch, almost butter like when pressed through the bag.
Plan is to smoke it at 225°F until it reaches 130-135°F tomorrow and then rest in the cooler for a couple of hours
I will snap a couple pictures tomorrow after it's out of the bag before the smoke


My SousVide was acting up, I didn't notice the water circulation wasn't working properly for most of the cook. Hoping it doesn't affect the result.

• RustyJake

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[RustyJake]

Rusty;
Do you use an immersion sous vide wand or have a large dedicated sous vide unit? Inquiring minds need to know.

Using an inkbird immersion wand. It was in a Coleman cooler that I covered the top with plastic wrap and then foil. I jury rigged the lid across it as well. It held the temperature for the complete cook without any problems