Sous vide cooking allows you to produce consistently tender and juicy beef brisket at home.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Steve Gow (Smoke Trails BBQ) | 2022-06-29 01:40:25 |  66,802 Views |
The SECRET to the perfect SELECT grade BRISKET | Sous Vide Brisket Recipe
Serious Eats / J. Kenji López-Alt
Good smoked brisket is often called the holy grail of barbecue. I’ve tasted barbecued brisket all over the country and while you can certainly find some truly transcendent barbecued brisket the vast majority of the time it’s a dry bland disappointment. What makes it so hard?
Two factors: it’s tough and it’s lean. With traditional smoking methods a pork shoulder will become tender in a matter of hours and it has tons of connective tissue and fat to keep it juicy as it slowly cooks. A brisket needs to be cooked overnight to fully tenderize. There’s not as much fat or connective tissue to lubricate the dry meat when it’s finally tender. Unless you have the experience or the luck to master every step of the process moist tender brisket exists only in the realm of dreams.
