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Vavo's Sous Vide, Salt Plank, Smoked Brisket
Introduce
Chef :
Vavo RodriguesVavo's Sous Vide, Salt Plank, Smoked Brisket
This recipe is for the meat purist. No pellets here, just hard wood smoked brisket with the perfect mixture of moisture, texture and taste.
Ingredient
Food ration :
15+ peopleCooking time :
44 hours
1 1/2 gallons
cold water
1 cup
Worcestershire sauce
2 cups
course sea salt, separated
3 cups
dark brown sugar, separated
8 cloves
garlic, smashed
1/2 cup
ground black pepper
1/2 cup
granulated garlic
1/2 cup
smoked paprika
1 cup
mustard
Cooking instructions
* Step 1
Bring water to a light boil, add salt and brown sugar, (set aside 1 cup salt and 1 cup brown sugar for rub) and turn off heat, stir until dissolved
* Step 2
Add 5 lb of crushed ice to brine bag, and slowly add hot water mixture, stirring ice
* Step 3
Add remaining ingredients to brine bag, squeezing all citrus and placing fruit pieces in bag.
* Step 4
Add meat to brine bag and seal
* Step 5
Place brine bag/meat in a large cooler and pack with ice so it stays cool. Let brine for 24 hours
* Step 6
After 24 hours of brining, remove meat and rinse in cold water
* Step 7
Empty brine bag and put meat in empty bag, remove all air using a straw or vacuum food sealer
* Step 8
In a large cooler,, preheat enough water (155°) with your sous vide to submerge meat entirely
* Step 9
Add meat to sous vide bath and let cook for 36 hours at 155° *be sure to check water every few hours and add more as necessary
* Step 10
When meat is done, remove from bag saving juices
* Step 11
Preheat smoker to 220° with salt slab(s) in the center of smoker
* Step 12
Pat meat dry, then rub with mustard, then with brown sugar and sprinkle with remaining sea salt
* Step 13
Place meat fat side up on salt slab(s) and close lid on smoker
* Step 14
Smoke for 4 hours, injecting left over meat juices once each hour
* Step 15
Preheat oven to 250°
* Step 16
After 4 hours in the smoker, remove meat and wrap with two layers of heavy duty tin foil and add to oven (in chafing dish) for 3 hours
* Step 17
When done, remove from oven leaving wrapped in foil and add to room temp cooler/ice chest and close lid tightly, let finish for up to 3 hours, serve hot
* Step 18
Recommend Vavoo's Brisket Sauce for this dish
Note: if there is a photo you can click to enlarge it
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