Brisket is a popular cut of meat that is known for its rich flavor and tenderness when cooked correctly. Traditionally, smoking a brisket involves slow cooking it over low heat for several hours until it reaches the desired level of doneness. However, combining the smoking method with sous vide can yield even more tender and flavorful results. Here’s how you can smoke a brisket combined with sous vide:
1. Start by preparing the brisket. Trim any excess fat and season it with your preferred rub or marinade. Allow the brisket to marinate for at least a few hours or overnight in the refrigerator.
2. Preheat your smoker to a temperature of around 225°F (107°C). While the smoker is heating up, set up your sous vide water bath and preheat it to the desired temperature. For brisket, a temperature of around 155°F (68°C) is recommended for a medium-rare to medium doneness.
3. Once the smoker and sous vide water bath are preheated, place the seasoned brisket in a vacuum-sealed bag. If you don’t have a vacuum sealer, you can use the water displacement method to remove the air from the bag.
4. Place the brisket in the sous vide water bath and cook it for around 24 to 48 hours, depending on the thickness of the meat. This long cooking time allows the collagen in the brisket to break down, resulting in a tender and juicy final product.
5. After the sous vide cooking is complete, remove the brisket from the bag and pat it dry with paper towels. Preheat your smoker to a higher temperature, around 275°F (135°C).
6. Transfer the brisket to the smoker and smoke it for an additional 2 to 3 hours, or until it reaches an internal temperature of around 203°F (95°C). This step adds a smoky flavor and a nice crust to the brisket.
7. Once the brisket is smoked to perfection, remove it from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute and ensures a moist and flavorful end result.
By combining the sous vide method with smoking, you can achieve a perfectly cooked brisket that is both tender and full of smoky flavor. Give it a try and impress your guests with this delicious and unique cooking technique.
Here's a handy chart to help determine the right portion sizes for meat joints based on appetite size:
| Appetite Size | Boneless Meat (g per head) | Bone-in Meat (g per head) |
|---|---|---|
| Small Appetite | 125–150 g | 200–250 g |
| Medium Appetite | 150–200 g | 250–300 g |
| Large Appetite | 200–250 g | 300–350 g |
| Extra Large Appetite | 250–300 g | 350–400 g |
These portions are for the main course. If the meat is part of a larger meal with substantial sides, you could reduce the quantities slightly. For feasts or special occasions where people may indulge, consider the higher end of the range.