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Question about the sous vide brisket recipe

Tom_31937

It was linked at Amazing Ribs, and a lot of us have a question about the use of liquid smoke (I don't mind it myself, I use it in my slow cooker pulled pork).

The final cooking step calls for putting the brisket in the oven @125C for 4 hours. Can you skip the liquid smoke in the the recipe, and put the brisket in the smoker for 4 hours @125C instead?

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Chris_Young_80640

Totally works great by finishing in a conventional smoker if you have one. The only thing to keep in mind is that it's important to not let the smoker get really hot and overcook the brisket that has been carefully cooked sous vide. I like to keep my smoker under control in two ways: (1) I put a big 10 pound block of ice into my smoker (but a big tray of ice works too) and (2) I put a thermocouple just beneath the surface of the meat I'm smoking, and monitor that temperature. As long as the surface doesn't get hotter than my original sous vide cooking temperature, then I'm happy.

tshewman

dedicated smoker or stove top-like? Just curious as there are so many things....crocks, meters, centrifuges, rotovaps, etc etc. Struggling with prioritizing the list (not that I'll ever obtain it all :-)..).

matthew.snyder77

To add to this, I've made the Apartment Rib recipe maybe 4 or 5 times, including one time where I used that method but still smoked the ribs for about two hours.to finish. The combination of liquid smoke and smoke smoke was a bridge too far for me, and was almost overwhelming. Really gave me pause to consider that there's probably a reason the actual smoked rib recipe doesn't include the liquid variety.

tshewman

My understanding is liquid smoke is used to bring out elements not attainable without a smoker. In other words, liquid smoke may not be necessary if you have and will use, a smoker. So, I (like Mathew) see nothing wrong with your suggestion. as an aside, note the ration of liquid smoke to molasses (50%).This also works if one uses their sweet and sticky glaze (and other recipes-like their apartment ribs). I started playing using that ratio after seeing CS apartment rub (I don't have a dedicated smoker) and it works quite nicely (like that's a surprise). So, use it, or don't, smoke with or without and decide which you prefer (we prefer a stove top smoker used in the oven or on the grill + liquid smoke....at least until we get a real smoker ). Lastly, try over open wood flame after SV. That's probably our favorite. :-) FWIW, their recipes aren't "fixed". They are fantastic but also great starting points for you to put your stamp/flavors in them. IMHO.

matthew.snyder77

By way of an answer, I'll ask my own question: Why would you *not* be able to smoke the brisket?

So long as the smoking step is performed after cooking sous-vide (and at the same or lower temp as the SV cook), you should be good to go.