On 5/26/2018 at 3:37 PM, Shelby said:Looking for suggestions
I have this 5.56 lb Choice beef brisket point that I want to make--maybe just half of it and freeze the other half for later because it's a lot of meat.
Should I sous vide it and then smoke it? Time and temp for both? Should I smoke it first and then sous vide?
Or skip the sous vide and just smoke it?
Forgot to add...I'm going for just a lovely, tender, smoked brisket--like at a great BBQ place.
Should I rub it with just some salt and pepper and let it marinate in that while I decide what to do?
I spent some time on this question when I found a better-than-usual-looking brisket a few weeks ago. (Most that I see in my supermarket are so lean that I despair of getting an appetizing result, no matter what the approach.) Leaned on the Serious Eats article, for the most part. I divided in three pieces and started with 135; after they were pasteurized I put two away. The texture of the 135 piece was too firm for my taste. I ended up cooking the others some more at 155 and I much preferred that result.
[Formatting weirdness apparently due to phone posting—no emphasis intended.]
