27 Hour Sous Vide and Smoked Brisket!

Dang...

This brisket was rubbed the bathed for 24 hours and smoked for three until it was black and beautiful.

Also, you might have fun watching how drunk I get over three hours and the correlation between that and how dirty my kitchen gets.

[VideoNOLA]

I'd be VERY curious to know whether letting the brisket rest and chill in the fridge for an hour or two, immediately after coming out of the sous vide bath, makes any difference in how much juice it retains.

[joeditta]

I did a pastrami and in A 7 quart tub for 32 hours lost maybe at eighth of an inch of water and it was a tub that I use out of Lowe’s hardware with a cover for $6.00 It was the best pastrami you ever wanted to eat

[rschm]

Cooking that long, use 135f. Why use your SV device to heat the water? Take hot water out of the kitchen faucet. Should be around cooking temp.

[mattsnookman]

for making a how to video u sure didnt get any of the important factors in the video

[ghetlaocacho]

Looks very tender. Thanks for posting.
The only complaint I’d have is that it is so much work to get the result, why such little cut of meat (obviously if you not serving many people, it might be the reason). But if I’m going thru that much work, I’d try to somehow want to do at least a 15lbs brisket

[mattsnookman]

and after watching how much seasoning u put on i wish i could give 2 thumbs down. its a prime grade brisket

[robertzeurunkl]

Hey, used to be an animal! See what you're missing?