nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Adjusting Smokerless Smoked Brisket

aaron.m.kent

I am attempting the ChefSteps Smokerless Smoked Brisket (i.e., who's-tired-of-dry-brisket-WE-ARE-let's-make-a-juicy-one) but with a much smaller piece of brisket: 1kg rather than the full 6kg used in the video. Any recommendations for adjust brining and/or sous vide time for this weight? In the past I have found not adjusting cook time when using smaller cuts has resulted in some unpleasant mushiness.

Find more posts tagged with

Recipes Q's

Comments

brian_martin2001

I'd reduce the brine by 1/6th, but wouldn't adjust the time at all. If you're doing such a small piece, I'd recommend using the fattier side of the brisket.

torridice_498271

It depends on the cut. Since you have a cut that needs time to breakdown as well as reach temp you might not get into as much "mushy" trouble. Other cuts that just need to reach temp would suffer a lot more from long cook time. I haven't done one that small so unfortunately that's all the advice I can provide. You might be able to find some calculators online with a few searches as well to supplement my anecdotes.

jeffreybkim

I agree with Brian, just make enough brine to submerge the meat, but if it were me, I would keep the same time. It'll still need extensive time for all that collagen to break down. Let us know how it goes! I love that recipe.

aaron.m.kent

Thanks for all the replies! I will report back.

aaron.m.kent

Update: This was something of a disaster. I did a 6 day brine, 24 hours at 68C, then 3 hours at 250F for the bark. It was completely dried out and inedible. Sort of like jerky. Perhaps using just the flat is a mistake.