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For this spring break a bunch of us rented a beach house and I pre-smoked a brisket for one of the meals. Very big thanks to Crowd Cow for sending over this Creekstone Farms brisket. I trimmed it like I always do. Slathered with a mix of yellow mustard, worcester sauce, and sriracha. And rubbed with a homemade rub. I let it sit in the fridge for the night. The next day, I smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250. I foil boated it when I was happy with the bottom bark to help the flat cook in some tallow to keep it moist. I then wrapped it with paper when I was happy with the bark. It was getting late and starting to rain, so I finished it in my oven at 275, until it was probe tender throughout. I let it cool to 185, and then hot held it overnight at 165. Since we weren’t going to eat it for another few days, I vac sealed it, ice bathed it, and kept it in the fridge. On Monday at the beach house, a few hours before dinner, I put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp. You can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. Then right before dinner, I sliced it, and brought it down for the crew. This type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. All the gear and meat I use is on my gear page. Order the Creekstone Farms Brisket from @Crowd Cow there. Use code BBQ15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide
Duration: 60 sPosted : Sat, 13 Apr 2024 17:34:04Views
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