Sous Vide Beef Brisket vs. Smoked Beef Brisket. One is a well known American BBQ choice – the other is a newcomer to the BBQ world, and claims it can produce a beef brisket as tender as a ribeye. But are the claims being made about Sous Vide true? In this article we will compare the two and let you be the judge. Let us know what you think in the comments below, or on our page on Facebook!
1. Sous Vide Beef Brisket
Sous-vide (French for “under vacuum”) is a method of cooking in which food is sealed in an airtight plastic bag and cooked in a circulating water bath at a designated temperature. This method allows the meat to retain all its juices, resulting in a juicy, medium rare beef brisket. With the cooking process taking 48 hours (minimum) at 130°F, you cannot go lower or slower than that!
Preparing the brisket is very simple: Season with salt and pepper, vacuum seal the meat, and put it in your cooking pan. Set up your Sous Vide circulator (you can pick a cheap one up on Amazon for ~$150) and let it cook. While you obviously do not have to be present for the entire 48 hour cook, it is a good idea to check on the meat now and then.
After 2 days, the brisket has finally cooked! Open the bag and drain the juices, then dry the meat with some paper towels. You should already notice how tender the meat is. To bring your brisket to perfection, sear it on your grill for about a minute on each side. Top up with some onions and hot sauce, and enjoy!
2. Smoked Beef Brisket
Smoking a beef brisket does not need an introduction. Hailed as one of the flagships of American BBQ, you have definitely tried this whether it was cooked by you or by a friend. Here’s a basic beef brisket recipe.
Trim the brisket and inject it with a mixture of unsalted beef broth, au jus concentrate, porterhouse seasoning and a little bacon fat to help keep it moist inside and kick up the flavor. Inject the marinade into every square inch of the brisket. Put the meat in a large food-safe bag and let it marinade in the fridge for about a day.
Fire up your offset smoker and get the temperature to 220ºF. When the meat reaches an internal temperature of 170ºF foil it. Add some leftover marinade too. Start checking for tenderness when internal temp crosses the 180ºF mark. When it is fork tender pull it off the smoker, wrap in a towel and put it in a cooler for about 4 hours to cook in its juices.
The two methods are vastly different, and the results are equally unique. But is the Sous Vide beef brisket really going to replace the old-school traditional beef brisket we grew up with? That’s up to debate, and we are eager to hear what you have to say! Share your thoughts in the comments below, or post your opinion on our Facebook page and see what other Pitmasters had to say.
More Brisket Recipes:
Smoked Brisket Recipe (Using Flat) With Homemade Brisket Rub Punch cold winter weather in the face with this smoked brisket recipe made on a Weber kettle in 20°F weather. Pay attention to the cool new gadgets to help hold your temperature in your Weber kettle…
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