I did not publish any BBQ posts for a while. But this time I tried something new: Brisket the sous vide way.
Low and Slow as they say in Texas. This year I wanted to finish the BBQ Smoker season with something special: a BBQ Smoked Veal Brisket 🙂
Now all about the best part 🙂 And words cannot express it better than pictures. But pictures cannot express the smell and taste…
Early in the morning, I started the fire to warm up the smoker:
It’s 5:15am, and started the fire in the smoker. Until it warms up, time to apply the rub to the brisket.
I have learned that Brisket is the national food of the Republic of Texas. I decided that this time I will do the rub differently: salting the meat the day before (see “Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt“), and applying the rub (without any salt) just before putting the meat into the smoker. I’m using a variation of Texas “Dalmatian Rub”: salt (applied before), coarsely cracked black pepper with a few spices.
This weekend, we have our yearly neighbourhood grilling and BBQ event. Last year I prepared smoked baby-back ribs. This year my goal is to prepare Texas style Brisket 🙂