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did this, but backwards. I had a AAA (choice) brisket that I cut in half. the point I cooked traditionally and it was delish, as always. the flat I bagged and bathed at 135 for 36 hours, then refrigerated for a couple of days. Just today I seasoned then smoked that flat for 2-3 hours from fridge temp up to 135, wrapped and held in 150F oven for 2 hours (until dinner time, temp didn't rise). It was delish, but different, just like you describe. I taste a juicy steak, but the texture is that of a thick cut 140F pork chop. tender, yummy, and so easy. a great way to do a brisket if you can't fit a 10-20 hour smoke into your day. I love me a ribeye, but not for 3-4X the cost of brisket.
Finally someone is making a thorough video on this! I have done several briskets for 72 hours. My favorite is to cut the flat into steaks roughly 2" widewith the grain, then slice against once they are grilled. Unbelievably rich steaky flavor.
The final brisket looks amazing. I will most likely prefer it over a brisket smoked in the conventional way, as I prefer eating steaks over smoked briskets. I've got to make this using prime Angus or Wangus brisket. This is also a great alternative to prime rib at restaurants, as prime ribeye runs over $25/lb wholesale. Also, the shrinkage is probably minimal. In the absence of a smoker, one can go from sous vide to charbroiler, finish to desired temperature. I am in the trade of hospitality, my imagination is running wild. Thank you for posting this valuable video.
@@SmokeTrailsBBQ I do at home. I have not used any commercially yet. But I am looking into it, using ideas such as in this video, and working on ideas for other commercial applications. Though still a rarity, more and more restaurants are using sous vide.
How about a new concept, take a raw brisket and slice into desired thickness of steak then season and smoke then Sous vide? It should be a faster cook overall and have seasoning throughout along with better smoke, just a thought, and I’m trying your brisket that you smoked then Sous vide for 24 hours at 155 degrees today
I like my brisket well done and my wife like her medium Rare so we both have different opinions after all Selena and I are meant to be together forever and I'm ignoring whatever the media says I'm not saying his name he don't exist in my reality
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Did you fucking time travel
did this, but backwards. I had a AAA (choice) brisket that I cut in half. the point I cooked traditionally and it was delish, as always. the flat I bagged and bathed at 135 for 36 hours, then refrigerated for a couple of days. Just today I seasoned then smoked that flat for 2-3 hours from fridge temp up to 135, wrapped and held in 150F oven for 2 hours (until dinner time, temp didn't rise). It was delish, but different, just like you describe. I taste a juicy steak, but the texture is that of a thick cut 140F pork chop. tender, yummy, and so easy. a great way to do a brisket if you can't fit a 10-20 hour smoke into your day. I love me a ribeye, but not for 3-4X the cost of brisket.
Great method!
Finally someone is making a thorough video on this! I have done several briskets for 72 hours. My favorite is to cut the flat into steaks roughly 2" widewith the grain, then slice against once they are grilled. Unbelievably rich steaky flavor.
The final brisket looks amazing. I will most likely prefer it over a brisket smoked in the conventional way, as I prefer eating steaks over smoked briskets. I've got to make this using prime Angus or Wangus brisket. This is also a great alternative to prime rib at restaurants, as prime ribeye runs over $25/lb wholesale. Also, the shrinkage is probably minimal. In the absence of a smoker, one can go from sous vide to charbroiler, finish to desired temperature.
I am in the trade of hospitality, my imagination is running wild. Thank you for posting this valuable video.
Thanks! Do you have a sous vide?
@@SmokeTrailsBBQ I do at home. I have not used any commercially yet. But I am looking into it, using ideas such as in this video,
and working on ideas for other commercial applications. Though still a rarity, more and more restaurants are using sous vide.
I agree, Brisket, The King of BBQ
Yes!
This makes sense, as the extended time in the sous vide bath will break down the collagen in the meat.
I'm going to try this method with a few thick NY Strips or maybe a Porterhouse.
Thanks for testing this theory!
What grade brisket did you use for this experiment?
Choice
@@SmokeTrailsBBQ awesome! Good to know you don't need waygu for this to work. Thanks!
Just do a tri-tip to 135 on the smoker. Its more tender than what you showed, and only takes about 2 hours depending on pit temperature.
Came here to say the same thing, beat me to it. I’d even pull it at 120° and let the seat carry it over.
48 hours is what I do for off cut steaks, after that they start tasting like roast beef then soon after that, pot roast.
Haha nice experiment
How about a new concept, take a raw brisket and slice into desired thickness of steak then season and smoke then Sous vide? It should be a faster cook overall and have seasoning throughout along with better smoke, just a thought, and I’m trying your brisket that you smoked then Sous vide for 24 hours at 155 degrees today
Another killer video.
Let's try it. My next project
New school BBQ.
Very much so!
Why not show the pull test on the 2nd brisket?
Just forgot to
You are the Brisket go to Man!
You should try putting the brisket in a bath of whole blended pineapple for 1 hour before you try this experiment again.
Put a doggy bag aside for me
DAD
I live up in GP.
I always run an all wood fire on my Oklahoma Joe.
I never understood why you needed the charcoal base tbh.
The picture looks like Mike Tyson's forehead
My wife Selena Gomez like her brisket cooked medium Rare because she told me it tastes better that way
Just did one but not rare.smoked to 140 then 30 hrs at 155
I like my brisket well done and my wife like her medium Rare so we both have different opinions after all Selena and I are meant to be together forever and I'm ignoring whatever the media says I'm not saying his name he don't exist in my reality
Nooo thanks 👍