Serves 10+ as part of BBQ spread
36h sous vide, overnight fridge, 4hrs BBQ + prep + rest (or 2 hours oven)
For Sunday cook start sous vide Friday 8am
- ~2kg point brisket (prefer not flat)
- Premix seasoning (pepper free for K) or make own
- Fancy BBQ sauce
- Dill pickles, sliced onion, white bread, for serving
- Hickory or oak smoking chunks or chips
Tips:
- Don't use curing salt, pink lines not worth corned beef
- Double bag sous vide, straight from freezer is fine
- Sous vide in cooler 36h at 67.6C (7-8am)
- Cool (cold water bath) and into fridge (8pm)
- Can fridge 5 days
- Light full chimney
- Remove brisket from fridge, liquid into bowl, pat dry, rub spice in
- Make 8? wood chip foil cups (golf ball size) if don't have chunks
- When coals ready pour into 1/3 side, 10 mins heating, clean and oil grate, add wood chips, meat on.
- Keep temp 135-150C (if using lid thermometer 200C, 50-70C difference), replace wood every 30mins (confirm), 3 hours cook
- Brisket off at 93C, cutting board, tent with foil, eat between 63-74C
Oven:
150c 2 hours. Nice! But less bark and lacked smoke, could try liquid smoke
