Brisket 2 ways

Discussion in 'Beef' started by bigmikey14, Jan 16, 2016.

  1. bigmikey14

    bigmikey14 Smoke Blower

    Went to find a nice packer today, none looked that great so I ended up with a pretty nice flat that was identical in cost to the much larger packer. Never bought just the flat for that exact reason. Decided to split in half, 1 half going into sous vide at 147 for 24 hour, will be cold shocked and then smoked tomorrow night.
    2nd half got injected with kosmos and rubbed with tatonka dust. First try going hot and fast for dinner tonight , on yoder at 1220pm, checked bark at 165 and liked it so it got wrapped at 220pm with a little broth. Will take to probe tender, let out steam and wrap for a couple hours before eating.

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  2. bigmikey14

    bigmikey14 Smoke Blower

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  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!!! Great job!

    Al
     
  4. bigmikey14

    bigmikey14 Smoke Blower

    Thanks Al!

    Part 2, brisket was in sous vide for 30 hours at 147. Cold shocked in ice water and fridged for 24 hours. Seasoned heavily with JUST ADD BEEF. Now smoking on the yoder with maple hickory cherry blend.

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    And the strained clarified purge from the bag

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    Sent from my SM-G900V using Tapatalk
     
  5. Good looking stuff there. I'm sure part 2 will be nice also.
     
  6. bigmikey14

    bigmikey14 Smoke Blower

    Something came up and had to chill whole brisket last night. Sliced cold this morning with electric knife. Nuked a couple pieces for breakfast and had great flavor and very juicy
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