48 hour sous vide brisket

@cleverdevil looks nice!

@EddieHinkle the brisket turned out great! Tender and flavorful!

Which circulator do you have and can I get a recipe? I think this is my next project.

I have an @AnovaCulinary circulator and a Sous Vide Supreme. I prefer the Anova, but use the SVS for longer cooks. Here is the basic recipe that I used - umami.site/section/recipe… - I did tweak it slightly, adding some sweetness to the seasoning.

@cleverdevil I’m assuming it was cooked in your big green egg?

@cleverdevil speaking of the big green egg... does he have a micro.blog? 😆😆😆

@cleverdevil Looks Good. How do you finish after the sous-vide? I usually sous-vide then smoke.

@pdemarest I ended up not smoking at all this time. Used this recipe - www.umami.site/section/r... - Finished in a hot grill to brown the outside.

@EddieHinkle yes! You can find him at @JonsHotMeat.

@EddieHinkle this time I just used the sous vide. This recipe www.umami.site/section/r...

@cleverdevil nice, I’ll have to take a look!!

how was it vs smoked? I’ve never tried a brisket Sous vide. Have a 7# bone in ribeye roast going now for tomorrow.

Honestly it was the best brisket I have ever made. I think a combo of Sous Vide followed by smoking for a few hours would be ideal. I may try that next time!

I believe it. I had a killer rib recipe on the grill that was even better sous vide. I’m going to smoke the ribeye for a bit tomorrow as well. Thanks for the recommendation on the brisket. Will try soon.

what temp did you set?

I mostly followed this recipe - umami.site/section/recipe… - added some brown sugar, made a sauce to serve it with, and did a whole 6 pound flat.