This recipe highlights the uniquely textured "front end" of the brisket, which is actually two muscles separated by a thick layer of fat.
This comparison study shows three ways to prepare a whole beef brisket by synergizing sous vide processing with "low and slow" smoking.
No longer do we need to "cook it to death" when we embark on our journey to Beef Brisketville. Sous vide renders this tough cut tender.
This recipe starts with uncooked, (cured) corned beef, which can be purchased in most markets. After sous vide pasteurization for the appointed duration, it is fully tenderized. It is then cold shocked, rubbed with a pastrami type seasoning and smoked in our pellet grill.
During the smoking process, beef briskets' internal temperature can stall at approximately 150 F. Can sous vide replace the Texas Crutch?