Quote:
Originally Posted by mikeyis4dcats.
man, that brisket seems like so much work, like more than when I just smoke one...
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It's not really; you just make a really basic brine and soak it in that for 3-4 days. Then you vacuum seal it and drop it in a fish tank with the immersion heater on it for 24 hours.
Planning? Yes, it requires more planning. But actual labor? About the same.
The only real stumbling block was that my damn vacuum sealer did a shoddy ass job this time around and it kept losing the seal so I had to use 3 different bags and finally got it under control. Pretty irritating, truth be told.
But really, it's something I'd only recommend if you are either A) wanting a brisket in December and don't want to deal with a smoker in the cold (which is not always much fun) or B) just have a small brisket - those don't smoke for shit. They dry out before they get tender.