BBQ Beef Brisket - Sous Vide - Revision history

Dlk: /* Directions */

2019-12-31T13:21:22Z

Directions

Dlk: Dlk moved page Beef Brisket - Sous Vide to BBQ Beef Brisket - Sous Vide

2019-10-13T14:21:34Z

Dlk moved page Beef Brisket - Sous Vide to BBQ Beef Brisket - Sous Vide

Dlk at 14:10, 13 October 2019

2019-10-13T14:10:54Z

Dlk at 14:06, 13 October 2019

2019-10-13T14:06:03Z

Dlk: Created page with "==Ingredients== {| |align=right|2 |ounces coarsely ground black peppercorns (about 1/3 cup; 55g) |- |align=right|2¼ |ounces kosher salt (about 1/4 cup; 65g) |- |align=r..."

2019-10-13T14:05:18Z

Created page with "==Ingredients== {| |align=right|2 |ounces coarsely ground black peppercorns (about 1/3 cup; 55g) |- |align=right|2¼ |ounces kosher salt (about 1/4 cup; 65g) |- |align=r..."

New page

==Ingredients==
{|
|align=right|2
|ounces coarsely ground black peppercorns (about 1/3 cup; 55g)
|-
|align=right|2¼
|ounces kosher salt (about 1/4 cup; 65g)
|-
|align=right|¼
|ounce (10g) pink salt, such as Prague Powder Curing Salt (optional)
|-
|align=right|1
|flat cut or point cut beef brisket, about 5 lbs. ($frac12; of a whole brisket.)
|-
|align=right|¼
|teaspoon liquid smoke (optional)
|}
==Directions==
*Combine kosher salt, pepper and pink salt (if using) in a small bowl. Pat brisket dry with paper towels and rub all over with spice mixture. Place brisket in vacuum bag and add liquid smoke (if using.) Seal bag and place in refrigerator for two hours.
*Set your sous vide cooker to 135°F (57°C.) Add brisket to water bath and cover. Cook for 60 to 72 hours at 135°F. When cooking is complete clip a small hole in one corner of the vacuum bag and drain off the juices. These can be added to your favorite barbecue sauce and simmered down to provide extra flavor. Place the brisket in the refrigerator and cool at least to room temperature before proceeding. Brisket can be stored in the refrigerator at this stage for up to 1 week before finishing.
*Finish brisket on the grill: Prepare 10 hardwood chunks by soaking them in water. Light ½ chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
*Remove brisket from bag and carefully blot dry with paper towels. Place brisket on cooler side of grill, fat cap up. Add 4 to 5 hardwood chunks to hotter side of grill. Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 and 149°C) and adding wood chunks as needed to maintain smoke level. Smoke until internal temperature reaches 135°F (57°C.)
*Transfer brisket to a cutting board and slice against the grain into thin strips. Serve with [[Texas-style BBQ Sauce]].

← Older revision		Revision as of 13:21, 31 December 2019
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	*Remove brisket from bag and carefully blot dry with paper towels. Rub all over with the remaining spice mixture. Place brisket on cooler side of grill, fat cap up. Add 4 to 5 hardwood chunks to hotter side of grill. Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 and 149°C) and adding wood chunks as needed to maintain smoke level. Smoke until internal temperature reaches 135°F (57°C.)		*Remove brisket from bag and carefully blot dry with paper towels. Rub all over with the remaining spice mixture. Place brisket on cooler side of grill, fat cap up. Add 4 to 5 hardwood chunks to hotter side of grill. Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 and 149°C) and adding wood chunks as needed to maintain smoke level. Smoke until internal temperature reaches 135°F (57°C.)
	*Transfer brisket to a cutting board and slice against the grain into thin strips. Serve with [[Texas-style BBQ Sauce]].		*Transfer brisket to a cutting board and slice against the grain into thin strips. Serve with [[Texas-style BBQ Sauce]].
		+	[[Category:Food]]
		+	[[Category:Recipes]]

← Older revision	Revision as of 14:21, 13 October 2019
(No difference)

@@ Line 17: / Line 17: @@
 |}
 ==Directions==
-*Combine kosher salt, pepper and pink salt (if using) in a small bowl.  Pat brisket dry with paper towels and rub all over with spice mixture.  Place brisket in vacuum bag and add liquid smoke (if using.) Seal bag and place in refrigerator for two hours.
+*Combine kosher salt, pepper and pink salt (if using) in a small bowl.  Pat brisket dry with paper towels and rub all over with half of the spice mixture.  Place brisket in vacuum bag and add liquid smoke (if using.) Seal bag and place in refrigerator for two hours.
 *Set your sous vide cooker to 135&deg;F (57&deg;C.)  Add brisket to water bath and cover. Cook for 60 to 72 hours at 135&deg;F. When cooking is complete clip a small hole in one corner of the vacuum bag and drain off the juices.  These can be added to your favorite barbecue sauce and simmered down to provide extra flavor.  Place the brisket in the refrigerator and cool at least to room temperature before proceeding. Brisket can be stored in the refrigerator at this stage for up to 1 week before finishing.
 *Finish brisket on the grill: Prepare 10 hardwood chunks by soaking them in water.  Light &frac12; chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
-*Remove brisket from bag and carefully blot dry with paper towels.  Place brisket on cooler side of grill, fat cap up. Add 4 to 5 hardwood chunks to hotter side of grill.  Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300&deg;F (135 and 149&deg;C) and adding wood chunks as needed to maintain smoke level. Smoke until internal temperature reaches 135&deg;F (57&deg;C.)
+*Remove brisket from bag and carefully blot dry with paper towels.  Rub all over with the remaining spice mixture.  Place brisket on cooler side of grill, fat cap up. Add 4 to 5 hardwood chunks to hotter side of grill.  Cover and allow brisket to smoke, adjusting vents to maintain a temperature between 275 and 300&deg;F (135 and 149&deg;C) and adding wood chunks as needed to maintain smoke level. Smoke until internal temperature reaches 135&deg;F (57&deg;C.)
 *Transfer brisket to a cutting board and slice against the grain into thin strips.  Serve with [[Texas-style BBQ Sauce]].

@@ Line 11: / Line 11: @@
 |-
 |align=right|1
-|flat cut or point cut beef brisket, about 5 lbs.  ($frac12; of a whole brisket.)
+|flat cut or point cut beef brisket, about 5 lbs.  (&frac12; of a whole brisket.)
 |-
 |align=right|&frac14;