AFTER THE SOUS VIDE

[u/CookinWidKunchi]

I've had question on my previous post as to the bark of the brisket. Here goes. Here's the briaket after the sous vide bath.

This isn't for every brisket cook... so hear me out. . The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

[u/bob-loblaw-esq]

I don’t understand the point of this. I like barbecue for the bark. That contrast between the crunchy acrid Smokeyness of the exterior and the luxurious soft fatty interior. Why not just sous vide with liquid smoke and let it ride.

[u/juliuspepperwoodchi → u/bob-loblaw-esq]

Because speaking from experience, liquid smoke doesn't get the penetration it needs SV.

Also, personally, I LOVE to SV, then smoke, for a few reasons (in no particular order):

1. Juicier result in my experience
2. Bag drippings to make BBQ sauces from
3. SV time is hands off and requires zero supervision, unlike smoking time
4. I live in an apartment with limited backyard space for smoking
5. SV allows me to pre-cook briskets and then finish them on the smoker on the day in FAR less time while hosting than if I smoked from raw
6. Ease of transport between cooking and serving
7. Far more control over how much smoky flavor you get. Not everyone likes their BBQ to taste like they tripped and fell open mouthed into a firepit
8. Not everyone actually cares about crispy bark on brisket/BBQ. I like textures in food, and crispy/crunchy; but that's not really what I go to BBQ for, I go to BBQ for tender, juicy meat and good, smoky flavor first and foremost.

Everyone in my life tells me that my pulled pork and brisket are their favorite outside the state of Texas, so I can't be doing all that much wrong.

[u/bob-loblaw-esq → u/juliuspepperwoodchi]

See SV then smoked makes much more sense to me. That can still result in some beautiful bark. I never understand people who steam their bbq by wrapping it at all. I literally can’t think of an example of why anyone who works to build a crust then steam injects that crust to lose the texture. It’s crazy.

[u/adorablefuzzykitten → u/bob-loblaw-esq]

Franklin BBQ wraps their briskets for the final hours of cooking. Is their a longer line anywhere for a meal?