[Modernist Cuisine] Beef Brisket (6•88)

[Anonymous Modernist 1774]

Hello,

I was wondering if you could answer a question. In your section on American BBQ in regards to brisket it says to smoke it for 7 hours and then sous vide for 72. I was wondering if it is possible to smoke 3 or 4 briskets and then vacuum seal and freeze 2 of them, remove at a later date and sous vide then. What kind of negative impact would that have on the meat. Thanks.

[Anonymous Modernist 10]

Yes, you can freeze them. The texture of the previously frozen one might be a little less juicy though, depending on the freezing rate.

[Anonymous Modernist 4635]

I have tried the brisket recipe a few times now. But, I want to reverse the order of things. I have the dry rubbed brisket in my sous vide supreme at 140f and then I am going to smoke it (as best one can on a gas grill) rather than smoke first.

Thoughts, comments or recommendations? Taking it out and hitting the grill/smoker on Monday for Memorial Day guests. Thanks...

[Anonymous Modernist 4635]

I have tried the brisket recipe a few times now. But, I want to reverse the order of things. I have the dry rubbed brisket in my sous vide supreme at 140f and then I am going to smoke it (as best one can on a gas grill) rather than smoke first. Thoughts, comments or recommendations? Taking it out and hitting the grill/smoker on Monday for Memorial Day guests. Thanks...

 

Ok. Made Kansas city sauce per instructions. After 20min, sauce reduced to 350g not 250g. Going to smoke for a few hours tomorrow and mop with sauce to keep moist. Any last comments?

[Anonymous Modernist 310]

Be carefull if you put the dry rub before a long sous vide cooking you'll be curing the meat with it. This will give you a firmer less pleasant texture. Try putting the dry rub between the sous vide and the smoke.

Good luck

[Anonymous Modernist 7959]

I have a vac master chamber sealer. How do you pull a hot piece of meat off the smoker and use a chamber sealer to prepare the meat for sous vide if it is that hot? I don't see any steps in the book that call for cooling the meat before sealing it. The last time I put something that hot and moist into the sealer it boiled and vapor filled the chamber.

[Anonymous Modernist 310]

You can probably put only a low vacuum to seal the mat. (You also have the ZipLoc option if you want to go low tech) But the easiest way is to let the meat cool down. It won't change anything for a 72 hours cooking time.

[MikeMac]

Vacume packing and hot even warm ingredients do not get along just let the meat cool then seal works great. Love doing brisket this way easier than watching it in a smoker.