BBQ Brisket Thread

[Anonymous No.20569155]

I am attempting Kenji's sous vide BBQ brisket. Welcome to my blog.

This bad boy is >6lb of local, dry aged beef brisket point. Let's make it into something delicious for a party.

[Anonymous No.20569157]

Rubbed down with SPG, a hint of pink curing salt, and in the >plastic bag. It'll be going for 36 hours at 155°F.

[Anonymous No.20569159]

36 hours done and into the ice water until it's time to light the BBQ in about 3h time.

[Anonymous No.20569163]

I fancy a Big Mac.

[Anonymous No.20569170]

>>20569155
That looks kind of creepy for just 4:27am in the morning.

[Anonymous No.20569172]

>>20569163
I'd fancy a big mac too compared to that nasty looking shit.

[Anonymous No.20569177]

Whilst that was cooking, I also whipped up a very boozy tiramisu for dessert.

[Anonymous No.20569227]

>>20569177
Pretentious piece of shit.

[Anonymous No.20569250]

>>20569227
What's the problem? It's just tiramisu.

[Anonymous No.20569267]

>>20569177
tiramisu department here, hell yeah brother

[Anonymous No.20569275]

>>20569155
burhbuhqu bribskit..

[Anonymous No.20569279]

>>20569177
kill yourself faggot pseud

[Anonymous No.20569287]

>>20569279
Meds, now

[Anonymous No.20569348]

>>20569155
Did you or your husband pick out that ugly-ass ring?

[Anonymous No.20569357]

>>20569159
Looking good, what else did you get in the meat order?

>>20569177
I like the subtle junk and balls art

[Anonymous No.20569363]

Coals are lit just in time for the rain to begin.

[Anonymous No.20569368]

And away we go.

>>20569357
I got some nice sausages and marrow bone canoes to put on the grill later. I made the Tiramisu together with my wife, the stringy thing was her little touch on it :)

[Anonymous No.20569432]

>>20569157
>36 hours
Really?

[Anonymous No.20569468]

>>20569157
Is that double bagged?

[Anonymous No.20569511]

>>20569432
Yeah, 36h at 155°F

>>20569468
Only single bagged, I checked for a good seal before bathing it.

[Anonymous No.20569588]

>36+ hours to cook instead of 15-18 with much better results
you are a supreme retard

[Anonymous No.20569723]

Fuck y'all. All I need is a pressure cooker and liquid smoke.

[Anonymous No.20569951]

>>20569177
>tiramisu
>very boozy
You made it wrong.

[Anonymous No.20569952]

>>20569588
But muh Kenji!

[Anonymous No.20570096]

>>20569159
>>20569588
Does food taste good? For every hour of extra cooking time it seems like diminishing returns on flavor.

[Anonymous No.20570243]

Why is every fucking brisket bathed in mustard??

[Anonymous No.20570311]

>>20569432
Yep. Sous vide for brisket takes for damn ever. It's amazing, especially smoked prior, but it takes a long time.

[Anonymous No.20570314]

>>20569468
You only need to double bag things with bones and pokey bits. Brisket doesn't need it.

[Anonymous No.20570326]

>>20569588
>>20570096
So the advantage to a sous vide brisket is that it gets "perfectly" done to an exacting standard and you can't fuck it up. A 100% smoked brisket can be fucked up - either overcooked or undercooked if you screw the timing up. Full smoked will have a far better crust though. But sous vide gives the brisket a bath in it's own juices, which just does some amazing magic on the meat.

There is also a hidden upside - you can start the sous vide on the weekend and have hot brisket ready for an event later on in the week. So instead of a weekend cook, you can have brisket ready hot and fresh for a thurs/fri type work event.

[Anonymous No.20570329]

>>20569723
Off to hell with you and take that chemical fake shit goyslop with you.

[Anonymous No.20570341]

>>20570314
I can smell the seasoning coming through the bag when I only use a single layer and I use the real foodsaver bags and not a cheap Wallmart brand knockoff

[Anonymous No.20570352]

>buys a quality cut of meat
>boils it in a plastic bag
as one human being to another, I truly mean it when I say the words 'you should kill yourself to make this world a better place.'

[Anonymous No.20570364]

>>20569368
Nice, thanks OP.
You have pics of the inside?

[Anonymous No.20570377]

>>20570352
>a quality cut of meat
Brisket is shitty meat, that's why you need to cook it for ages dumbass

[Anonymous No.20570394]

>>20569155
>local, dry aged beef brisket point.
fapfapfapfapfap

fucking hipsters.

[Anonymous No.20570439]

OP here, it was excellent, everyone loved it! Juicy and flavourful, paired well with a vinegar based BBQ sauce made using the sous vide juices :)

I'll post a video of the carving when I'm more sober and figure out how to post webms.

[Anonymous No.20570559]

>>20570439

[Anonymous No.20570574]

>>20570559
I don't know if I 'care' as such, but I would like to see it, if you don't mind? You can go back to discussing what's the best instant ramen or why the mcdouble with cheese is better than the big mac. You're a bore.