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Sous Vide And Liquid Smoke

Chris_Hafner_94554

Hi....Im some what new to Sous Vide. Im hoping to add some smoke flavor to Brisket. What would be the best way to do this? Add liquid smoke to bag before I vacuum seal it? Thanks in advance

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tshewman

I would recommend https://www.chefsteps.com/classes/barbecue#/barbecue-techniques. If you add it to a sauce post sous vide and brush it on, you will get exceptional flavor. You can actually get allot of good flavor without the liquid smoke if you use a box smoker or similar. I suspect lots of good recommendations will be forthcoming. :-)

bkeene12

In my experiments, adding the smoke after SV was much better. Perhaps you could split the brisket in half and do one with the smoke and one with out

Brendan_Lee_56950

If you are going the liquid smoke route make sure you get a good brand. The one's that are anything other than condensed liquid smoke are going to leave you with an awful flavor in my experience.

Huy_63293

Just in time! We just published a honey glazed ham recipe which uses liquid smoke in the brining step. Check it out here: http://www.chefsteps.com/activities/homemade-honey-glazed-ham