On Thursday, August 3, 2017 at 11:49:56 AM UTC-7, Ed Pawlowski wrote:
> On 8/3/2017 11:24 AM, ImStillMags wrote:
> > My first brisket done with sous vide.
> >
> > I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.
> >
> > The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada. After the cook time I chilled till cold, this keeps the brisket from overcooking in the bark stage.
> >
> > Rubbed with a homemade rub with smoked paprika and black lava salt in the mix and baked at 300 for 2 hours no smoker. It was juicy, very tender, great flavor. I made a steak type sauce from the bag juices to have with the meat.
> >
> > We will eat one piece, the other I will wrap and freeze and it will be ready to go for a quick brisket meal. I'm very happy. It's like the most tender steak you ever had.
> >
> > Using sous vide on tough cheaper cuts like this gives you a prime quality tenderness and mouth feel. Basically you make fillet mignon out of shoe leather.
> >
> > the first picture is the meat after rubbed and baked to create some crust.
> >
> > https://goo.gl/photos/jWFj2eA7YpHRvKA87
> >
> > you can see how juicy it is
> >
> > https://goo.gl/photos/4qymyLJW1vCQgBY58
> >
> >
> > previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.
> >
>
> Certainly looks good. I'd finish it in a smoker though to add another
> flavor dimension. Brisket has nice flavor, one of the best on the cow.

Well, when you don't have a smoker you do what you can !!!!! The smoked paprika and black lava salt added the smoky notes.