Brisket ---- super bowl style with pics

Discussion in 'Beef' started by luv2putt, Feb 1, 2015.

  1. 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

     
    Last edited: Feb 2, 2015
    bmaddox likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty. So you say 135, is that the smoker temp or the IT you cooked the brisket to?
     
  3. Actually it was both... Sous vide temp was 135... Smoker started 135 and drifted as high 150 towards the end
     
  4. So my Super Bowl brisket was a success , totally juicy , pull apart tender and a very smoked flavor... And totally all gone!!


     
    mdboatbum likes this.
  5. bmaddox

    bmaddox Master of the Pit

    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.
     
  6. That's a nice looking Brisket, Looks very tasty

    Gary
     
  7. nice looking brisket, luv2putt. slices looks amazing.[​IMG]
     
  8. It looks TASTY!

    Happy smoken.

    David
     
  9. sqwib

    sqwib Smoking Guru OTBS Member

    Fanfreakingtastic, Love it!

    Love the cooler bath, the coolers hold temps great.
     
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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!!
     
  11. 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 !!!
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Great work that's a taty looking brisky!
     

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