Quote:
Originally Posted by DJ's left nut
I get small briskets from my annual cow and any brisket under 6 lbs is going to dry out. I was trying to figure out a way to do it Sous Vide and my thought was that I'd cook it for about 24 hours at 130 degrees to tenderize it. Then I'd refrigerate it to drop the internal temperature down low again to give it plenty of time to accept smoke.
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Every once and a while I'll see trimmed flats on sale at the grocery store, I wouldn't normally buy one since they cut off the entire cap but I'm wondering if I used the sous vide how it would come out. Smoke it first, pull it and cook in sous vide then maybe high temp to do the bark. I do prime rib at a low temp then pull and rest while I crank oven to 550 and put it back in for about 7 minutes, I figure a similar approach could work.