Brisket ---- super bowl style with pics

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luv2putt

Meat Mopper
Original poster
Feb 24, 2008
237
15
Benicia California
So for super bowl I started a 11lb packer sous vide, added my usual rubs after trimming , vac sealed it and put in the fridge ..thurs morning into the water bath it went ....I pulled it out this morning and placed it on the smoker for 3 hours at 135 degrees. Here are some presliced pics ...will have more later.......taste is amazing as is texture even on the small end pre cut....



How it looked after its bath and pre smoke... I re seasoned and putt on smoke

2 hours in on smoke

After3hrs

 
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That is it, I can't take it anymore. I officially need a larger SV machine so I can make this! Great job on the brisket.
 
That's a nice looking Brisket, Looks very tasty

Gary
 
nice looking brisket, luv2putt. slices looks amazing.
Looks-Great.gif
 
The brisket code has finally been cracked!! I'm thrilled to see this post, proving that it is possible to have medium/ medium rare brisket that's juisy and tender.
Is that the Anova immersion circulator? How long in the water bath?
Sorry for all the questions but this is pretty exciting stuff. Great job!!
 
The brisket code has finally been cracked!! I'm thrilled to see this post, proving that it is possible to have medium/ medium rare brisket that's juisy and tender.
Is that the Anova immersion circulator? How long in the water bath?
Sorry for all the questions but this is pretty exciting stuff. Great job!!

Not the Anova but Sansaire circulator ... I gave it a 72 hour soak .. I had originally intended to try smoking this one first but work interfered , so I smoked after like I had done in a prior cook... I must say , this way of cooking brisket allows you to taylor your cooking times precisely to your guests.. No more sweating out not being probe tender as your guests arrive ... And to those who say cooked meat won't take on smoked flavor , I'm calling BS... This brisket had a wonder flavor !!!
 
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