Totally Non-traditional Sous-vide Brisket recipe

[Saviolo]

Very early on in our channel, we made a video for a traditional braised brisket recipe. This is an update on that recipe with a completely different cooking method! If you haven't dipped your toe into trying sous-vide yet, I highly encourage it. It's a really excellent cooking method if you do it right, and the results can be stunningly delicious. Sous-vide does take some advance planning, however, because the cooking times are extremely long. For this recipe, we cook the brisket at 135F for 48 hours.

Now, I know what some of you might be thinking: Isn't that in the temperature danger zone? You're right, it is! (For those who don't know, the temperature danger zone is between 40F and 140F where bacteria loves to flourish and proliferate in food. Keeping food out of the danger zone is important for restaurants.) But! The neat thing about the length of the cooking time is that the slightly lower temperature will actually pasteurize the meat, rendering it safe. If you follow the time and temperature guidelines there is no risk of food-borne illness from this technique.

As far as flavour profile goes, the sky's the limit. One thing you should avoid when you're cooking sous-vide is adding oil to the bag, because the low cooking temperature and long cooking time will extract flavour from the item you're cooking into the oil, so keep it to things like herbs, spices, and aromatics. The onion/garlic cure with some light spices came out extremely delicious, as well as fork-tender. I wish I could show you how delicious the brisket was after it got that beautiful sear on it. It would also work extremely well with grits and brisket, or put it on a bun with some grainy muster, dill pickle slices, and a nice chunk of mature cheddar!

[soothsayer]

1. Hey, my 18-24 hr smoked brisket suddenly seems quick!

I’m super eager to try sous vide meats. Just got a multipurpose gadget that does it, except I don’t think it keeps the water moving, which is a downside I’m sure. Might do for a quicker thing.

Boy I sure would like some brisket now. Mmmm.

I wonder how thin he could have sliced it.

[soothsayer]

2. Here's my guru Steve Raichlen testing a brisket for doneness

Link to tweet

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Steven Raichlen
@sraichlen
Digital 'que is great, but nothing beats the human touch. Here I check a brisket's doneness using the bend test. How do YOU tell when your awesome brisket is ready?

https://barbecuebible.com/2019/06/07/10-steps-to-barbecued-brisket-nirvana/