I did not publish any BBQ posts for a while. But this time I tried something new: Brisket the sous vide way.
The ‘traditional’ way is to smoke brisket, long and slow (see “My First DIY Smoked Beef Brisket: Day 1 – Preparation“). I like brisket more the ‘lean’ way, so the piece for this BBQ is without too much fat, 1.5 kg:
Dry rub (pepper, salt, onion powder, paprika powder):
To add smoke flavour, I added liquid smoke into the bag.
Then placed into the sous vide water bath:
“The Food Lab’s Complete Guide to Sous Vide Smoked Brisket” provides good guidance about the temperature and duration. I decided for 55 hours at 66°C:
💡 The plan was to go for 55h, but at the end it was 57h. One advantage of sous vide cooking is that the duration can be easily extended.
Because it was for such a long time, I sealed the bag twice and stones keep the bag in place:
The bags did not leak:
The sous vide juices are saved for a gravy:
The brisket looks good, but does not have that nice bark I love:
To add a bark, it gets placed into the oven for around 30 minutes at 200°C:
During that time, prepared the gravy from the sous vide juice:
- heat butter in a small pan
- add diced onion, cook until the onions are just beginning to brown
- add flour and cook until it lightly browns
- add the sous vide juices
- continue to boil to the desired thickness
- Season with salt, mustard and lemon juice
At that time, the brisket has a nice bark:
Removed it from the oven:
First test cut:
From the liquid smoke it had a nice smoke flavour. That ‘smoke ring’ is missing, but that would not add anything to the taste (it could be added with using curing salt to the process).
It was very, very tasty, and lean as I like it. A bit overcooked, probably because I did not cool it down before putting it into the oven: next time I will put the bag first into ice water and then add the crust in the oven. Yes, it takes a long time to cook it in the water bath, but that’s mostly unattended. So far this is the best brisket I ever cooked. Not up to the one from Rudy’s yet, but very close 😉
Happy Brisketing 🙂
- Low and Slow: Christmas Smoked BBQ Veal Brisket
- Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt
- Part 2: Barbecue Beef Brisket Texas Style – The Rub
- Part 3: Barbecue Beef Brisket Texas Style – The Fire
- Part 4: Barbecue Beef Brisket Texas Style – The Cooking
- Part 5: Barbecue Beef Brisket Texas Style – The Result