I decided to demonstrate a beef brisket that was smoked FIRST, and then “finished” via sous vide. That should lead to one result, yes? Don’t be too sure!
Into the REC TEC 680 he/she went.
225F/107C until it the brisket hit 135F/57C internal. Well below 150F/66C!
This usually takes 6 hours or thereabouts, but your mileage may vary.
WE’RE BEATING THE STALL, NOT THE CLOCK!
Once we achieved our first target temperature, we pulled the brisket and bagged it. There was no debate about whether to use Ziploc bags, FoodSaver devices or a Chamber Vacuum. Why not? Because it doesn’t matter. We only sealed one end of the bag. A whole brisket won’t fit into my Vacmaster anyway. In the bottom right slide, you can see the open end of the bag draped over the edge of the vessel. This is what we call SANS VIDE, which is the equivalent of sous vide without the tidy sock drawer.
Those of you who read the previous article about briskets may be able to guess what comes next…
If you want your brisket to come out well done, the way briskets are usually EXPECTED to come out, you set the immersion circulator or other PID device to
This is what you will get:
If you are crazy like me and you just can’t help yourself and you want your brisket to come out pink, you set the immersion circulator on
Now, what do you think about that?
How this affects your back yard event.
I suppose some practitioners get up way early in the morning and fire up the Q, hoping to serve their brisket before sunset. This usually requires some serious finger-crossing and even prayer. But it needn’t be so. Sous Vide can take the anxiety out of meal service scheduling.
Let’s say that you want to have a BBQ party on Sunday afternoon/evening, after church or between games, or whatever. On SATURDAY, some time between the time you get up and noon (those may be the same thing), you smoke your brisket as described above–approx. 6 hours. Out of the REC TEC, into the bag, overnight, 18 hours as prescribed.
But no alarm goes off after. The meat doesn’t suddenly turn to pudding. At those temperatures, you have at least a 6 hour window before a noticeable change in the texture of the meat. If you want to hold it longer than that, just lower the temp in the bath to 129F/54C. Heck, you could serve it on Monday if you ran out of gas on Sunday. That’s how flexible sous vide is!
No matter which you choose, you might want to consider making something like this:
Either brisket is tender enough to cut into a steak, which I then pan seared. I heated a plate in the oven, and put a slice of Humboldt Fog goat cheese on it, very sinful. Heart of Butter lettuce, French, that’s right, FRENCH dressing that I make and my wife loves, avocado, olives, natural juices.
Sigh, SMH. Doesn’t that look good?
Professionally yours as always,