Went to dinner at a friend's house. He had purchased an immersion circulator and sous vide a beef tenderloin, then grilled it to finish it off. I have to admit, it was restaurant-quality tender and juicy.
For those who aren't familiar with the technique, sous vide involves sealing the meat in a vacuum bag with seasoning and then immersing it in a water bath at between 135 and 165 degrees for a very long period of time. It is becoming popular as a home cooking technique because quality equipment is now available at a reasonable price and because its a "set it and forget it" style of cooking.
Anyway, this buddy, who is a good cook but not a hard core smoked meats kind of guy, swears you can make tender delicious brisket every time by sous vide-ing the brisket, vacuum-packed with your standard injection marinade for 24 hours at 155 degrees, then traditionally smoking it for only 4 hours, to develop the bark and the smoke ring.
I'm curious if anyone has tried this technique, and how it turned out.
For those who aren't familiar with the technique, sous vide involves sealing the meat in a vacuum bag with seasoning and then immersing it in a water bath at between 135 and 165 degrees for a very long period of time. It is becoming popular as a home cooking technique because quality equipment is now available at a reasonable price and because its a "set it and forget it" style of cooking.
Anyway, this buddy, who is a good cook but not a hard core smoked meats kind of guy, swears you can make tender delicious brisket every time by sous vide-ing the brisket, vacuum-packed with your standard injection marinade for 24 hours at 155 degrees, then traditionally smoking it for only 4 hours, to develop the bark and the smoke ring.
I'm curious if anyone has tried this technique, and how it turned out.